Sea Bass Recipe
Blue Lake beans, hominy, St. Felicien butter, cilantro, key lime
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Ingredients
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Sea Bass
Blue Lake Beans & Hominy Ragout
St. Félicien Butter & Finishing
Method
Sea Bass
- 1
Prep the fillets
Pat the sea bass fillets dry with paper towels. Season both sides and the skin lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature for 10 minutes while you prepare the ragout and butter.
- 2
Sear the sea bass
Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 2 tbs olive oil and swirl to coat. Place fillets skin-side down and press gently with a spatula for 20 seconds to keep skin flat. Cook undisturbed 3–4 minutes until skin is crisp and deeply golden. Flip and cook 1–2 minutes more (depending on thickness) until the flesh is opaque and flakes easily; internal temperature about 125–130°F (52–54°C) for moist fish. Remove to a warm plate and tent loosely with foil to rest.
Blue Lake Beans & Hominy Ragout
- 3
Sweat aromatics
While the fish rests, heat a sauté pan over medium heat and add 1 tbs neutral oil and 1 tbs unsalted butter. Add the diced onion and cook 3–4 minutes until translucent and soft, stirring occasionally. Add the minced garlic and cook 30–45 seconds until fragrant.
- 4
Cook beans and hominy
Add the halved Blue Lake beans and drained hominy to the pan. Toss to combine and cook 2–3 minutes. Pour in 1/2 cup stock, bring to a simmer, cover, and cook 4–6 minutes until beans are tender-crisp and hominy warmed through. If beans were frozen, add 1–2 minutes more.
- 5
Finish the ragout
Remove the lid and increase heat briefly to reduce most of the liquid so the mixture is thick but saucy. Stir in 1 tbsp fresh key lime juice, 1/4 cup chopped cilantro, 3/4 tsp kosher salt and 1/4 tsp pepper. Taste and adjust seasoning. Keep warm on lowest heat setting while plating.
St. Félicien Butter & Finishing
- 6
Make the St. Félicien butter
In a small bowl, mash 3 oz St. Félicien cheese with 2 tbs softened unsalted butter until smooth and emulsified. Stir in 1/2 tsp key lime zest and 1 tbs finely chopped cilantro leaves. Season with a pinch of salt if needed. The texture should be soft and spreadable.
- 7
Plate and finish
Spoon a generous portion of the Blue Lake bean and hominy ragout onto each warmed plate, creating a shallow bed. Place one seared sea bass fillet atop each bed, skin-side up to keep it crisp. Dot each fillet with a tablespoon of the St. Félicien butter allowing it to melt over the warm fish. Garnish with remaining cilantro leaves and serve with key lime wedges on the side for squeezing. Serve immediately.