Chilean Seabass Recipe
7oz chilean seabass, escabeche, guindilla pepper aroma's of white flowers, peach and pear. upfront citrus notes give way to a stony mineral finish
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Ingredients
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Fish
Escabeche (pickled vegetable garnish)
Finish & Aroma
Method
Fish
Prepare and season
Pat seabass fillets dry with paper towels. Season both sides evenly with 3/4 tsp sea salt per fillet (total 1.5 tsp) and distribute the black pepper evenly. Let rest at room temperature for 10 minutes.
Sear and finish
Heat a large skillet over medium-high heat until shimmering. Add 2 tbs neutral oil and heat until just smoking. Place fillets skin-side (if present) down and press gently for 10 seconds to ensure even contact. Sear without moving for 3-4 minutes until a deep golden crust forms. Carefully flip fillets, add 1 tbs unsalted butter to the pan and baste the top of each fillet with the melted butter for 1-2 minutes while the internal temperature rises to about 125-130°F (52-54°C) for medium; carryover will finish to 130-135°F. Remove fish to a warm plate and tent with foil to rest for 3 minutes.
Escabeche (pickled vegetable garnish)
Make pickling liquid
In a small saucepan combine 2 tbs extra-virgin olive oil, 3 tbs white wine vinegar, 2 tbs water, 1 tsp sugar and 1 tsp salt. Add the thyme sprigs, bay leaf and the lemon zest. Warm gently over low heat until sugar and salt dissolve and liquid is hot but not boiling, about 3 minutes. Remove from heat and let steep for 5 minutes.
Combine vegetables
Place the thinly sliced shallot, julienned carrot, sliced fennel and sliced guindilla pepper in a heatproof bowl. Pour the warm pickling liquid (remove thyme sprigs and bay leaf if you prefer) over the vegetables, making sure they are submerged. Let cool to room temperature, then refrigerate for at least 30 minutes and up to 6 hours to develop flavor. The escabeche should be tangy with a faint sweetness and the pepper adding mild heat/aroma.
Finish & Aroma
Deglaze and sauce
After removing the fish from the skillet, keep the pan over medium heat and add 2 tbs dry white wine to deglaze, scraping up browned bits with a wooden spoon. Let reduce by half, about 1-2 minutes. Stir in 1 tbs fresh lemon juice and swirl in 1 tsp finishing oil. Taste and adjust with a pinch of flaky sea salt if needed. Remove from heat.
Plate and garnish
On each plate spoon a pool of the reduced pan sauce. Place a rested 7 oz seabass fillet on top. Top with 2-3 tablespoons of the escabeche vegetables, arranging some guindilla slices to emphasize aroma. Finish with a few microgreens or baby herbs, a light drizzle of finishing oil, and a small pinch (about 1/4 tsp) of flaky sea salt over the fish. Serve immediately so the fish retains its warm, buttery texture while the escabeche provides bright acidity and aroma.