Seared Chilean Sea Bass Recipe
Lobster Risotto | Roasted Tomato Beurre Blanc
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Ingredients
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Seared Chilean Sea Bass
Lobster Risotto
Roasted Tomato Beurre Blanc
Method
Seared Chilean Sea Bass
- 1
Prepare the Fish
Pat the Chilean sea bass fillets dry with paper towels. Season both sides of the fillets with salt and black pepper.
- 2
Sear the Fish
In a large skillet, heat olive oil over medium-high heat. Once hot, add the seasoned sea bass fillets. Sear for about 4-5 minutes on each side or until golden brown and cooked through. Remove from the skillet and let rest.
- 3
Serve
Serve the seared sea bass with lemon wedges on the side.
Lobster Risotto
- 4
Prepare the Stock
In a saucepan, bring the chicken stock to a simmer over low heat. Keep warm but not boiling.
- 5
Sauté Aromatics
In a large pan, melt 1 tablespoon of butter over medium heat. Add minced shallots and garlic, sautéing until they are translucent, about 2-3 minutes.
- 6
Toast the Rice
Add the Arborio rice to the pan and stir for about 2 minutes until the rice is lightly toasted.
- 7
Add Wine
Pour in the dry white wine and cook, stirring constantly, until the wine has almost completely evaporated.
- 8
Incorporate Stock
Begin adding the warm chicken stock, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 9
Finish the Risotto
Stir in the chopped lobster meat, remaining butter, grated Parmesan cheese, salt, black pepper, and chopped chives. Mix well and remove from heat.
Roasted Tomato Beurre Blanc
- 10
Roast the Tomatoes
Preheat the oven to 400°F (200°C). Toss cherry tomatoes with salt and black pepper, and spread them on a baking sheet. Roast in the preheated oven for about 20 minutes until they are blistered and soft.
- 11
Make the Sauce Base
In a saucepan over medium heat, melt 1 tablespoon of butter. Add the minced shallots and sauté until soft, about 2-3 minutes. Pour in the white wine and reduce by half.
- 12
Blend the Sauce
Add the roasted tomatoes to the saucepan and cook for an additional 5 minutes. Then, blend the mixture until smooth.
- 13
Finish the Beurre Blanc
Return the blended mixture to the saucepan, add heavy cream, and bring to a gentle simmer. Gradually whisk in the cold cubed butter, one piece at a time, until the sauce is smooth and emulsified. Season with salt and black pepper.
- 14
Serve
Drizzle the roasted tomato beurre blanc over the seared Chilean sea bass and serve alongside the lobster risotto.
