Chilean Sea Bass Recipe

Prep fish

Pat the sea bass fillets dry with paper towels. Season both sides evenly with kosher salt (about 3/4 tsp per side) and freshly ground black pepper.

Sear

Heat 2 tbs olive oil in a large ovenproof skillet over medium-high heat until shimmering. Add 1 tbs butter. When butter foams, place fillets in the pan and sear 2–3 minutes without moving until a golden crust forms.

Finish

Flip the fillets and reduce heat to medium. Add remaining 1 tbs butter and baste for 1–2 minutes until the fish reaches an internal temperature of 125–130°F (warm through but moist). Remove from pan and keep warm while plating. (Alternatively, after searing, transfer to 375°F oven for 4–6 minutes if fillets are thick.)

Prepare stock and corn

Keep the stock warm in a saucepan over low heat. If using fresh corn, cut kernels from ears. Reserve 1/2 cup kernels for garnish and roughly purée 1 cup of kernels with 1/3 cup warm stock, then pass through a sieve if you want a silkier risotto base.

Sweat aromatics

In a heavy-bottomed saucepan over medium heat, melt 1 tbs butter. Add the minced shallot and cook 2–3 minutes until translucent but not browned. Add the garlic and cook 30 seconds until fragrant.

Toast rice

Add the Arborio rice and stir to coat with butter and aromatics. Cook 1–2 minutes, stirring, until the edges of the rice look translucent.

Deglaze

Pour in 1/2 cup dry white wine and stir until almost fully absorbed.

Cook risotto

Begin adding warm stock, 1/2 cup at a time, stirring frequently and allowing most liquid to be absorbed before adding more. After about 10 minutes of additions, stir in the pureed corn and remaining whole kernels. Continue adding stock and stirring for another 6–8 minutes until rice is al dente and the mixture is creamy (total cooking time 18–20 minutes).

Finish and season

Remove from heat and stir in 2 tbs butter and 3/4 cup grated Parmesan until glossy. Season with 1 tsp salt (adjust to taste) and 1/2 tsp black pepper. Stir in 1 tbs chopped chives. Keep warm; risotto will sit slightly thickened but should be spoonable.

Marinate

Arrange the heirloom tomato wedges on a platter. Whisk together 2 tbs extra-virgin olive oil, 1 tbs red wine vinegar, chopped basil, parsley, thyme, 1/2 tsp kosher salt and 1/4 tsp black pepper. Spoon the herb vinaigrette evenly over tomatoes. Let sit at room temperature 15–20 minutes to allow flavors to meld.

Prepare poaching liquid

In a wide skillet large enough for the asparagus, combine 6 tbs unsalted butter and 1/4 cup water over medium heat until butter melts and begins to foam.

Poach asparagus

Add trimmed asparagus in a single layer. Reduce heat to medium-low, season with 1/2 tsp salt and 1/4 tsp pepper. Cover and cook gently 4–6 minutes for thin spears (longer for thicker), flipping once, until asparagus is tender-crisp and glossy from butter.

Finish

Remove asparagus with tongs and rest briefly on paper towel to absorb excess butter. Keep warm.

Reduce aromatics

In a small saucepan over medium heat, combine 1 minced shallot, 1/2 cup dry white wine, and 1 tbs white wine vinegar. Simmer until liquid is reduced to about 2–3 tablespoons.

Mount butter

Lower heat to very low or remove pan from direct heat. Whisk in cold cubed butter a few pieces at a time, whisking constantly to create an emulsion. If sauce is unstable, whisk in 1 tsp heavy cream to stabilize. Continue until all butter is incorporated and sauce is smooth and velvety.

Season and finish

Stir in 2 tbs finely chopped chives, 1/4 tsp salt and a pinch (1/8 tsp) of white or black pepper. Keep warm (do not boil) until plating.

Plate risotto

Spoon a generous portion of sweet corn risotto into the center of each warmed plate, creating a shallow well in the center for the fish.

Add fish and asparagus

Place a seared Chilean sea bass fillet atop each risotto portion. Arrange 3–4 butter-poached asparagus spears alongside.

Add tomatoes and garnishes

Nestle several herb-marinated heirloom tomato wedges next to the fish. Scatter thinly sliced radish, micro sorrel, red basil leaves and pea shoots artfully around the plate.

Sauce and finish

Spoon a small amount of warm chive beurre blanc around the risotto and a light drizzle over the fish (about 1–2 tbs per plate). Garnish with reserved corn kernels and a few extra chives if desired. Serve immediately with lemon wedges.