Seared Chilean Sea Bass Recipe
Recipe information
Make Seared Chilean Sea Bass in just 45m. Smoked purple cauliflower purée, blistered cherry tomatoes, crispy prosciutto, citrus-thyme beurre blanc
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Cauliflower Purée
Steam the smoked purple cauliflower until tender. Blend in a food processor with 2 tablespoons of butter, salt, and pepper until smooth. Adjust seasoning to taste.
2. Blister the Cherry Tomatoes
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the cherry tomatoes and cook until they are blistered and slightly softened. Season with salt and pepper. Remove from heat and set aside.
3. Cook the Prosciutto
In the same skillet, add the prosciutto slices and cook until crispy. Remove from the skillet and drain on paper towels.
4. Make the Beurre Blanc
In the skillet, add the shallots and white wine. Simmer until reduced by half. Add in the thyme, lemon juice, and remaining butter, whisking continuously until the sauce is emulsified. Season with salt and pepper.
5. Sear the Sea Bass
In a clean skillet, heat the remaining olive oil over medium-high heat. Season the sea bass fillets with salt and pepper. Sear the fillets for about 3-4 minutes on each side until golden brown and cooked through.
6. Plate the Dish
On each plate, place a generous scoop of smoked purple cauliflower purée. Top with the seared sea bass, blistered cherry tomatoes, and crispy prosciutto. Drizzle with the citrus-thyme beurre blanc.
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