Chile Sea Bass Recipe

Prep the fish

Pat the black cod fillets very dry with paper towels. Season both sides evenly with kosher salt (about 3/4 tsp per side total) and freshly ground black pepper. Let rest at room temperature for 10 minutes while you prepare the sauce.

Preheat pan

Heat a large heavy skillet (cast iron or stainless steel) over medium-high heat until hot, about 2 minutes. Add 1 1/2 tablespoons neutral oil and heat until shimmering but not smoking.

Sear the fillets

Place fillets in the pan presentation side down (smooth side). Do not move for 2-3 minutes to develop a golden crust. Reduce heat to medium and continue to cook another 2-3 minutes until the edges are opaque and the center is mostly cooked (internal temperature ~120-125°F / 49-52°C for silky texture). Flip gently and cook the second side 45-90 seconds just to finish—black cod cooks quickly. Remove to a warm plate and tent loosely with foil.

Melt aromatics

In a small saucepan over medium-low heat, add 2 tablespoons of the butter. Once melted, add the minced garlic and shallot and cook gently until softened and fragrant, about 1-2 minutes. Do not let garlic brown.

Build the sauce

Add the light chili paste (or sambal oelek), sliced fresh chiles, smoked paprika, honey, and lemon juice to the pan. Stir and let simmer very gently for 30-45 seconds to meld flavors.

Emulsify with butter

Reduce heat to low. Gradually whisk in the remaining 4 tablespoons of butter, a tablespoon at a time, allowing each addition to melt and emulsify into a glossy sauce. Season with sea salt and freshly ground pepper to taste. If sauce is too thick, add a teaspoon of water or lemon juice to loosen.

Finish the sauce

Remove from heat and stir in chopped cilantro. For a shinier finish, whisk in the optional extra tablespoon of butter off the heat.

Plate the warm fillets and spoon 1-2 tablespoons of the chile-butter sauce over each fillet, allowing some sauce to pool on the plate. Garnish with microgreens or cilantro sprigs and serve with lemon wedges on the side. Serve immediately so the texture remains silky and the sauce is warm.