Chilpachole-Glazed Chilean SeabassChilpachole-Glazed Chilean Seabass

A pan-seared Chilean seabass glazed with a rich, reduced spiced crab broth, served over a silky sweet corn puree and accented by fresh squash blossoms.

Ingredients

Cooking Instructions

1. 01

   To prepare the Chilpachole base, toast the guajillo and ancho chilies in a dry pan over medium heat for 2 minutes until fragrant. Rehydrate them in hot water for 15 minutes, then drain.

2. 02

   In the same dry pan, char the tomatoes, onion, and garlic cloves until blackened in spots. Peel the garlic and set the vegetables aside.

3. 03

   In a medium pot, roast the crab shells in 1 tablespoon of butter over high heat until golden and aromatic. Pour in the fish stock and simmer for 20 minutes, then strain, reserving the rich crab broth.

4. 04

   Blend the rehydrated chilies, charred tomatoes, onion, garlic, and 1/2 cup of the crab broth in a high-speed blender until completely smooth. Strain through a fine-mesh chinois into a clean saucepan.

5. 05

   Add the remaining crab broth and epazote sprig to the chili puree. Simmer over medium-low heat for 15 minutes until it reduces to a glaze consistency. Whisk in 1 tablespoon of cold butter to emulsify. Season with salt and keep warm.

6. 06

   For the Corn Puree, simmer the corn kernels, heavy cream, and 2 tablespoons of butter in a small saucepan over medium-low heat for 10 minutes. Transfer to a blender and process until ultra-smooth. Pass through a chinois, season with salt, and keep warm.

7. 07

   Pat the seabass dry and season with sea salt. Heat grapeseed oil in a cast-iron skillet over medium-high heat. Sear the fish skin-side down for 4 minutes until crispy. Flip and cook for 2 more minutes, basting with the remaining 1 tablespoon of butter.

8. 08

   To plate, spoon a pool of the warm corn puree onto the center of each dish. Place the seared seabass on top. Spoon the rich Chilpachole glaze over the fish. Garnish elegantly with a fresh squash blossom and micro cilantro.