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Restaurants›M Vista | Asian Fusion • Sushi›CHILEAN SEA BASS Recipe

CHILEAN SEA BASS Recipe

Name: M Vista | Asian Fusion • Sushis CHILEAN SEA BASS Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Chilean
Ingredients: 2 pcs Chilean sea bass fillets (skin-on, 6-8 oz each); 1 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 2 tbs All-purpose flour (for light dusting); 2 tbs Extra-virgin olive oil; 2 tbs Unsalted butter; 1 pcs Shallot, finely minced; 2 pcs Garlic cloves, minced; 1 tbs Dry white wine (or low-sodium chicken stock); 2 tbs Fresh lemon juice; 1 tbs Fresh orange juice; 2 tbs Heavy cream (optional, for silkier sauce); 3 tbs Cold unsalted butter, cubed; 1 tbs Fresh parsley, finely chopped; 1 tsp Fresh chives, thinly sliced; 0.25 tsp Salt; 0.25 tsp Freshly ground black pepper; 12 pcs Baby potatoes or fingerlings; 1 tbs Olive oil; 4 pcs Fresh lemon wedges

Inspired by M Vista | Asian Fusion • Sushi

Time35m

Serves2

Make Chilean Sea Bass Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sea Bass

2 pcs Chilean sea bass fillets (skin-on, 6-8 oz each)

1 tsp Kosher salt

1/2 tsp Freshly ground black pepper

2 tbs All-purpose flour (for light dusting)

2 tbs Extra-virgin olive oil

2 tbs Unsalted butter

Citrus Garlic Butter Sauce

1 pcs Shallot, finely minced

2 pcs Garlic cloves, minced

1 tbs Dry white wine (or low-sodium chicken stock)

2 tbs Fresh lemon juice

1 tbs Fresh orange juice

2 tbs Heavy cream (optional, for silkier sauce)

3 tbs Cold unsalted butter, cubed

1 tbs Fresh parsley, finely chopped

1 tsp Fresh chives, thinly sliced

1/4 tsp Celtic sea salt

1/4 tsp Freshly ground black pepper

Accompaniment (optional)

12 pcs Baby potatoes or fingerlings

1 tbs olive oil

4 pcs Fresh lemon wedges

Method

Sea Bass

Prepare fish

Pat the sea bass fillets dry with paper towels. Season both sides with kosher salt and freshly ground black pepper. Lightly dust the flesh side and skin side with the 2 tablespoons of flour, shaking off excess—this helps develop a light crust and aids browning.

Sear

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 2 tablespoons olive oil and swirl to coat. When oil shimmers, place fillets skin-side down in the pan, pressing gently for 10 seconds so skin makes full contact. Cook undisturbed for 3-4 minutes until skin is crisp and golden.

Finish in pan

Reduce heat to medium, add 1 tablespoon of the butter to the pan next to the fillets. Spoon some butter over the flesh once or twice and cook an additional 2-3 minutes, flipping briefly (optional) so you finish flesh-side for 30–60 seconds. Fish should register 125–130°F (52–54°C) for medium rare–medium and flake easily with a fork. Transfer fillets to a warm plate and tent loosely with foil while you make the sauce.

Citrus Garlic Butter Sauce

Sauté aromatics

Using the same skillet with the fond (browned bits) left behind, reduce heat to medium-low. Add the minced shallot and sauté for 1–2 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until aromatic, taking care not to burn.

Deglaze

Pour in 1 tablespoon dry white wine (or stock) to deglaze the pan, scraping up browned bits with a wooden spoon. Let the liquid reduce by about half, 1–2 minutes.

Add citrus and cream

Stir in lemon juice and orange juice. If using, add the 2 tablespoons heavy cream and bring to a gentle simmer for 30–60 seconds to combine and slightly thicken.

Finish sauce with butter and herbs

Remove pan from direct heat. Whisk in the cold cubed butter, one piece at a time, until fully emulsified and the sauce is glossy. Stir in chopped parsley and chives. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper to taste. If sauce seems too thin, return to very low heat and reduce 30–60 seconds; do not boil.

Plate

Spoon a generous amount of the citrus garlic butter sauce onto warm plates. Place seared sea bass fillets on top (skin-side up to keep skin crisp). Spoon a little extra sauce over the flesh, garnish with lemon wedges and additional chopped parsley or chives if desired, and serve immediately.

Accompaniment (optional)

If serving baby potatoes: preheat oven to 425°F (220°C). Toss potatoes with 1 tablespoon olive oil and 1/2 teaspoon salt. Roast on a baking sheet for 20–25 minutes until tender and golden, tossing halfway through. Serve alongside the fish with lemon wedges.