Sizzling Seabass Recipe

Prepare fillets

Pat sea bass fillets very dry with paper towels. Lightly score the skin in 2–3 shallow diagonal cuts to prevent curling. Season both sides with kosher salt and freshly ground black pepper; set aside at room temperature for 10 minutes.

Make MB butter glaze

In a small bowl combine softened MB butter, mirin, soy sauce, brown sugar, grated ginger, and lime juice. Whisk until smooth and homogenous. Taste and adjust: add up to 1 tsp extra mirin or 1/2 tsp sugar if you want sweeter, or a pinch more soy for saltiness. Reserve about 1 tablespoon of the glaze for finishing.

Preheat pan

Heat a large heavy skillet (preferably cast iron) over medium-high heat until hot, about 2–3 minutes. Add neutral oil and swirl to coat.

Sear skin-side

Place fillets skin-side down in the hot pan. Press gently with a spatula for 15 seconds to ensure even contact with the pan. Cook skin-side for 3–4 minutes without moving, until skin is crisp and deeply golden and the fish is cooked about two-thirds of the way up the fillet.

Finish on flesh-side with glaze

Flip fillets carefully and immediately brush the flesh side with a generous layer of the MB butter glaze. Reduce heat to medium and cook 1–2 minutes until the glaze is bubbly and the fish reaches an internal temperature of 125–130°F (52–54°C) for moist, medium doneness. Spoon any pan juices and remaining glaze over the fillets once off heat.

Prepare sizzling plate (optional)

If serving on a preheated sizzling plate or cast-iron platter, preheat the plate in a 400°F (200°C) oven for 10–12 minutes. When ready to serve, carefully remove the hot plate, add 1 tablespoon butter and swirl to melt until sizzling begins.

Sear aromatics

In a small skillet over medium heat, add 1 teaspoon oil and the sliced garlic. Sauté 30–45 seconds until fragrant and lightly golden (do not burn). Add the white parts of the scallions and toss 15 seconds to soften.

Assemble

Place the hot sizzling plate on a heatproof surface. Scatter the sautéed garlic and scallion whites on the plate. Arrange the seabass fillets skin-side up (or skin-side down if preferred) on top. Sprinkle toasted sesame seeds, the green parts of the scallions, and microgreens or cilantro. Serve immediately with lime wedges at the side to squeeze over the fish.

Serving note

If you don't have a sizzling plate, serve on warmed plates and spoon any remaining glaze over the fillets just before serving.