Apple Jack Sea Bass Recipe

Prep fish

Pat sea bass fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Lightly dust skin and flesh sides with 1 tablespoon flour and shake off excess.

Cook apples and aromatics

In a medium sauté pan over medium heat, melt 1 tablespoon butter with 1 tablespoon neutral oil. Add the minced shallot and cook 1–2 minutes until translucent. Add the minced garlic and diced Granny Smith apples; sauté 3–4 minutes until apples are starting to soften but still hold shape.

Deglaze and reduce

Increase heat to medium-high, add 1/2 cup bourbon (carefully — flame if desired) and simmer 2 minutes to burn off some alcohol and deglaze the pan. Add 1/2 cup apple cider, 1/2 cup chicken stock, 1/2 cup chopped sun-dried cherries, 2 tsp light brown sugar, 1 tsp fresh thyme, and 1 tsp apple cider vinegar. Bring to a gentle boil, then reduce heat to medium-low and simmer 8–10 minutes until mixture reduces by about one-third and the apples are very tender.

Finish reduction

Remove the pan from heat. Whisk in 1 tablespoon cold butter until glossy. Taste and season with salt and pepper to taste. Keep warm on very low heat (or transfer to a small saucepan on the lowest burner) while you cook the fish.

Sear the sea bass

Heat a large nonstick or stainless steel skillet over medium-high heat. Add 1 tablespoon neutral oil. When oil shimmers, place sea bass fillets skin-side down. Press gently with a spatula for 15–20 seconds to ensure even contact. Cook skin-side down for 4–5 minutes until skin is crisp and releases easily. Flip and cook 1–2 minutes on the flesh side until just opaque and internal temperature reaches 125–130°F (51–54°C) for medium. Remove to a warm plate and tent loosely with foil for 2 minutes.

Plate

Spoon a ladle of warm apple-bourbon reduction onto plates. Place a portion of wild rice risotto (see next section) alongside or beneath the fish. Set the sea bass on top or beside the risotto, spoon additional reduction over the fish and around the plate. Garnish with thin apple slices and microgreens or thyme sprigs.

Toast rice

In a medium saucepan over medium heat, melt 1 tablespoon butter with 1 teaspoon olive oil. Add the minced shallot and cook 1–2 minutes until translucent. Add the wild rice blend and arborio rice and toast, stirring, for 2–3 minutes until grains smell nutty.

Deglaze with wine

Add 1/2 cup dry white wine and simmer, stirring, until most of the wine has evaporated.

Cook with stock

Reduce heat to medium-low. Add 1/2 cup hot chicken stock at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. Continue for about 25–30 minutes until the wild rice is tender and the arborio has released starch to create a creamy texture. You may not need the entire 4 cups, or you may need up to 4 cups depending on rice blend; aim for a tender, slightly chewy texture and creamy consistency.

Finish risotto

When rice is tender and creamy, stir in remaining 1 tablespoon butter and 1/2 cup grated Parmesan until melted and combined. Season with 3/4 tsp salt and 1/2 tsp black pepper. Stir in 1 tablespoon chopped fresh parsley. Keep warm until plating.

Arrange thin apple slices and microgreens or thyme sprigs on each plate over or beside the fish and risotto. Optionally, drizzle a teaspoon of the reduction over the apple slices for extra gloss.