Jul 14 2026
Restaurants›Sea & Smoke Mesquite Seafood Grill›Chilean Sea Bass Recipe

Chilean Sea Bass Recipe

Inspired by Sea & Smoke Mesquite Seafood Grill
Time1h
Serves4

Basil Pesto Whipped Potatoes, Lobster Shallot Tarragon Butter

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Ingredients

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Chilean Sea Bass

Basil Pesto Whipped Potatoes

Lobster Shallot Tarragon Butter

Method

Prepare the Chilean Sea Bass

  1. 1

    Season and Sear

    Heat olive oil in a skillet over medium-high heat. Season the Chilean sea bass fillets with salt and black pepper. Place the fillets in the skillet and sear for about 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and keep warm.

Make the Basil Pesto Whipped Potatoes

  1. 2

    Cook the Potatoes

    Peel and cube the Yukon Gold potatoes. Boil in salted water until tender, about 15-20 minutes. Drain and return to pot.

  2. 3

    Whip the Potatoes

    Add basil pesto, heavy cream, butter, and salt to the drained potatoes. Mash and whip until creamy and smooth.

Prepare the Lobster Shallot Tarragon Butter

  1. 4

    Make the Butter Sauce

    In a saucepan, melt the unsalted butter over medium heat. Add shallots and cook until translucent. Stir in the chopped lobster meat, tarragon, lemon juice, and salt. Cook for an additional 2-3 minutes until heated through.

Assembly

  1. 5

    Plate the Dish

    On each plate, serve a generous scoop of basil pesto whipped potatoes, top with the seared Chilean sea bass, and drizzle with the lobster shallot tarragon butter.

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