Pan-Seared Chilean Sea Bass...Pan-Seared Chilean Sea Bass with Huitlacoche Purée and Heirloom Esquites

A masterclass in modern Mexican gastronomy featuring crispy-skinned Chilean sea bass set over a rich, earthy huitlacoche purée, accompanied by charred sweet heirloom corn esquites and a vibrant, aromatic epazote-infused oil.

Ingredients

Cooking Instructions

1. 01

   To make the Epazote Oil: Blanch the epazote leaves in a pot of boiling salted water for 10 seconds, then immediately shock them in ice water. Drain and squeeze out every drop of excess moisture. Transfer the leaves to a high-speed blender with 1/2 cup of grapeseed oil and a pinch of salt. Blend on high until completely smooth and vibrant green. Strain through a coffee filter or fine chinois and set aside.

2. 02

   To make the Huitlacoche Purée: Melt 1 tablespoon of butter in a saucepan over medium heat. Sauté the diced onion and garlic for 3-4 minutes until translucent. Add the huitlacoche and cook for 5 minutes. Pour in the chicken stock and heavy cream, bring to a gentle simmer, and cook for 10 minutes until slightly reduced. Transfer to a blender and process until velvety smooth. Season with salt, pass through a fine-mesh sieve, and keep warm.

3. 03

   To make the Heirloom Esquites: Heat a dry cast-iron skillet over high heat. Add the corn kernels and dry-char them, tossing occasionally, for 5-6 minutes until slightly blackened and smoky. Reduce the heat to low, stir in the remaining 1 tablespoon of butter, Mexican crema, lime juice, and chipotle powder. Season with salt and stir in half of the grated Cotija cheese. Keep warm.

4. 04

   To cook the Sea Bass: Pat the sea bass skin completely dry with paper towels. Lightly score the skin and season both sides generously with flaky sea salt. Heat 2 tablespoons of grapeseed oil in a stainless steel skillet over medium-high heat. Place the fish skin-side down, pressing gently with a fish spatula for 30 seconds to ensure even skin contact. Cook undisturbed for 5 minutes until the skin is intensely crispy. Carefully flip and cook the flesh side for 2-3 additional minutes until just translucent in the center. Drain on paper towels.

5. 05

   To plate: Spoon a generous pool of warm huitlacoche purée onto the center of each warmed shallow bowl. Spoon a neat mound of the esquites to the side. Gently rest the pan-seared sea bass, skin-side up, over the purée and esquites. Drizzle the vibrant epazote oil around the plate, and garnish the esquites with the remaining Cotija cheese and microgreens if desired. Serve immediately.