Glacier 51 Sea Bass Recipe

Name: Nobu - Caesars New Orleans Glacier 51 Sea Bass Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 pieces Glacier 51 sea bass fillets (skin-on, about 6–7 oz / 170–200 g each); 1 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 2 tbs Neutral oil (canola, grapeseed, or vegetable); 1 tbs Unsalted butter; 2 pieces Lemon wedges (for serving); 0.5 cups Mayonnaise (best-quality, full-fat); 1 tsp Japanese yuzu kosho (green or yellow); 1 tsp Fresh yuzu juice (or substitute: lemon + a touch of lime); 0.5 tsp Garlic (finely grated or minced); 0.5 tsp Rice vinegar; 1 tsp Neutral oil (optional, to loosen); 0.25 tsp Kosher salt (to taste); 0.125 tsp Freshly ground black pepper (to taste); 2 tbs Microgreens or finely sliced scallions; 1 tsp Toasted sesame seeds; 0.25 cups Pickled cucumbers or quick-pickled daikon (optional)

Inspired by Nobu - Caesars New Orleans

Time30m

Serves2

Yuzu Kosho Aioli

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Ingredients

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Sea Bass

2 pieces Glacier 51 sea bass fillets (skin-on, about 6–7 oz / 170–200 g each)

1 tsp Kosher salt

1/2 tsp Freshly ground black pepper

2 tbs Neutral oil (canola, grapeseed, or vegetable)

1 tbs Unsalted butter

2 pieces Lemon wedges (for serving)

Yuzu Kosho Aioli

1/2 cups Mayonnaise (best-quality, full-fat)

1 tsp Japanese yuzu kosho (green or yellow)

1 tsp Fresh yuzu juice (or substitute: lemon + a touch of lime)

1/2 tsp Garlic (finely grated or minced)

1/2 tsp Rice vinegar

1 tsp Neutral oil (optional, to loosen)

1/4 tsp Kosher salt (to taste)

1/8 tsp Freshly ground black pepper (to taste)

Garnish & optional accoutrements

2 tbs Microgreens or finely sliced scallions

1 tsp Toasted sesame seeds

1/4 cups Pickled cucumbers or quick-pickled daikon (optional)

Method

Yuzu Kosho Aioli

Make the aioli

In a small bowl, combine 1/2 cup mayonnaise, 1 tsp yuzu kosho, 1 tsp yuzu juice (or lemon+lime substitute), 1/2 tsp grated garlic and 1/2 tsp rice vinegar. Whisk until smooth. If the aioli is too thick, whisk in up to 1 tsp neutral oil to loosen to a creamy, spoonable consistency. Season with 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper; taste and adjust—add more yuzu kosho for heat/saltiness or more yuzu/lemon for brightness. Cover and refrigerate while you prepare the fish so the flavors meld (at least 15 minutes).

Sea Bass

Dry and season

Remove the sea bass from the refrigerator 10–15 minutes before cooking so it comes closer to room temperature. Pat the fillets thoroughly dry with paper towels—this helps achieve a crisp skin. Lightly score the skin with two shallow diagonal cuts (optional) to prevent curling. Season both sides with 1 tsp kosher salt (divided) and 1/2 tsp black pepper (divided), seasoning the skin slightly more heavily.

Preheat the pan

Place a nonstick or well-seasoned stainless steel skillet over medium-high heat. Add 2 tablespoons neutral oil and let it heat until shimmering but not smoking (about 1–2 minutes).

Sear skin-side down

Gently place the sea bass fillets into the pan, skin-side down, pressing lightly with a spatula for 10–15 seconds to ensure even contact and prevent curling. Reduce heat to medium and cook skin-side down, undisturbed, for 4–5 minutes, until the skin is deeply golden and crisp and you can see opaque flesh rising most of the way up the side.

Finish in the pan

Flip the fillets carefully and add 1 tablespoon unsalted butter to the pan. Spoon the melted butter over the tops of the fish while cooking for 30–60 seconds to finish—this yields moist, flavorful flesh. Cook on the flesh side for an additional 30 seconds to 1 minute, depending on thickness, until the internal temperature reaches about 125–130°F (51–54°C) for medium-rare to medium. For fully opaque but still moist fish, aim for 130–135°F (54–57°C).

Rest

Transfer the fillets to a warm plate and let rest for 2 minutes. This allows carryover cooking and helps the juices redistribute.

Plating & Garnish

Spoon a generous dollop (about 1–2 tablespoons) of the chilled yuzu kosho aioli on each plate or smear it decoratively with the back of a spoon. Place a sea bass fillet skin-side up across the aioli. Scatter microgreens or finely sliced scallions and a sprinkle of toasted sesame seeds over the fish. Add a small side of pickled cucumbers or quick-pickled daikon if using. Serve immediately with lemon wedges for optional squeezing.