Seabream Recipe

Toast chiles and nuts

Warm a dry skillet over medium heat. Add the dried arbol chiles and optional guajillo for about 30–45 seconds per side until fragrant and slightly darkened (do not burn). Remove and set aside. In the same skillet toast the peanuts (or almonds) and sesame seeds for 1–2 minutes until golden and fragrant. Remove and let cool.

Fry garlic and chiles

Add 2 tablespoons of the olive oil to the skillet over medium-low heat. Add the garlic cloves and quickly fry until lightly golden (30–45 seconds). Add the toasted chiles and briefly fry to bloom their flavor, about 15–20 seconds. Remove from heat.

Blend salsa macha

In a small blender or food processor combine the toasted chiles, fried garlic, toasted nuts, sesame seeds, apple cider vinegar, honey (or sugar), salt and pepper. Pulse a few times, then slowly stream in the remaining olive oil while blending to create a loose, slightly chunky oil-based paste. Taste and adjust salt, vinegar or honey. If too thick, add 1–2 tsp warm water. Transfer to a jar and set aside at room temperature.

Sweat aromatics

In a medium sauté pan over medium heat melt 2 tbs butter. Add the finely chopped shallot and cook, stirring, until translucent, about 3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Cook corn and cream

Add the corn kernels to the pan and stir to combine. Cook 3–4 minutes until kernels are warmed through and begin to soften. Add the heavy cream, ground cumin, salt, and pepper. Reduce heat to medium-low and simmer gently, stirring occasionally, until mixture thickens slightly, about 6–8 minutes.

Finish humita

Use a potato masher or the back of a spoon to mash about half the corn in the pan to create a creamy texture while leaving some whole kernels for bite. Stir in the grated Parmesan (or queso fresco) until melted and incorporated. Remove from heat, stir in lime juice and chopped cilantro or parsley. Keep warm until plating.

Prepare fish

Pat the seabream dry with paper towels (both outside and inside cavity if whole). Score the skin lightly 2–3 times on each side if whole. Season generously with sea salt, black pepper and smoked paprika, rubbing into the scores and inside cavity. Cut the lemon in half; reserve wedges for serving and squeeze one half over the fish.

Pan-fry

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until hot. Add 2 tbs olive oil. When shimmering, place the seabream skin-side down (or skin-side of fillets) and press gently with a spatula for the first 20 seconds to prevent curling. Cook without moving for 4–6 minutes until skin is deeply golden and crisp. Reduce heat to medium, add remaining 1 tbs olive oil and 1 tbs butter to the pan, spooning the butter over the fish for 30 seconds.

Finish and rest

Flip the fish carefully and cook the second side 2–4 minutes more (time will vary by thickness) until just cooked through (internal temp ~56–60°C / 133–140°F) and flesh flakes easily. Baste with pan juices, transfer to a warm plate, and let rest 2 minutes. Sprinkle chopped parsley and a squeeze of the remaining lemon over the fish.

Spoon a generous portion (about 3/4 cup) of warm corn humita onto each plate, creating a bed for the fish. Place one pan-fried seabream (or fillet) on top of each humita. Spoon 1–2 tablespoons of salsa macha over the fish and around the plate (adjust to heat preference). Garnish with microgreens or baby herbs and serve with lemon wedges on the side.

Serve immediately so fish stays crisp. Leftover salsa macha keeps refrigerated in a sealed jar for up to 2 weeks; reheat humita gently if prepared ahead.