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Pan-Seared Sea Bass with...Pan-Seared Sea Bass with Heirloom Corn Purée and Hazelnut Salsa Macha

Name: Pan-Seared Sea Bass with Heirloom Corn Purée and Hazelnut Salsa Macha
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Modern Mexican
Ingredients: 4 wild sea bass fillets (6 oz each, skin-on); 2 tbsp grapeseed oil; 4 cups fresh sweet corn kernels; 1 cup heavy cream; 2 tbsp unsalted butter; 1/2 white onion, finely chopped; 4 garlic cloves, divided (1 minced, 3 sliced); 1 cup neutral oil (such as grapeseed or canola); 1/2 cup raw hazelnuts, roughly chopped; 3 dried ancho chiles, stemmed, seeded, and torn; 2 dried morita chiles, stemmed and seeded; 1 tbsp sesame seeds; 1 tsp dried Mexican oregano; 1 tbsp apple cider vinegar; Sea salt and flaky salt to taste; 1/4 cup micro-cilantro for garnish

🍴

Cuisine

Modern Mexican

👥

Servings

⏱

Prep Time

30 mins

🍳

Cook Time

45 mins

⭐

Difficulty

Hard

A masterclass in texture and flavor: perfectly crisped wild sea bass resting on a velvety, sweet heirloom corn purée, drizzled with a rich, smoky hazelnut-chipotle salsa macha.

Modern MexicanHard

Ingredients

•4 wild sea bass fillets (6 oz each, skin-on)

•2 tbsp grapeseed oil

•4 cups fresh sweet corn kernels

•1 cup heavy cream

•2 tbsp unsalted butter

•1/2 white onion, finely chopped

•4 garlic cloves, divided (1 minced, 3 sliced)

•1 cup neutral oil (such as grapeseed or canola)

•1/2 cup raw hazelnuts, roughly chopped

•3 dried ancho chiles, stemmed, seeded, and torn

•2 dried morita chiles, stemmed and seeded

•1 tbsp sesame seeds

•1 tsp dried Mexican oregano

•1 tbsp apple cider vinegar

•Sea salt and flaky salt to taste

•1/4 cup micro-cilantro for garnish

Cooking Instructions

01
To make the Salsa Macha, heat 1 cup of neutral oil in a small saucepan over medium-low heat. Add the 3 sliced garlic cloves and hazelnuts, frying until golden brown (about 3-4 minutes).
02
Add the torn ancho and morita chiles to the oil, frying for 1-2 minutes until fragrant but not burnt. Stir in the sesame seeds and Mexican oregano, cooking for 30 seconds, then remove from heat. Let cool slightly, stir in the apple cider vinegar and 1 tsp of sea salt, then pulse coarsely in a blender and set aside.
03
For the Corn Purée, melt the butter in a medium saucepan over medium heat. Add the chopped white onion and minced garlic, sweating until soft and translucent.
04
Add the corn kernels and cook for 5 minutes. Pour in the heavy cream, bring to a gentle simmer, and cook for 10-12 minutes until the corn is tender. Blend in a high-speed blender until completely smooth, then pass through a fine-mesh chinois. Season with salt to taste and keep warm.
05
Pat the sea bass fillets extremely dry with paper towels. Lightly score the skin with a sharp knife and season both sides generously with salt.
06
Heat 2 tablespoons of grapeseed oil in a large cast-iron skillet over high heat. Place the fish skin-side down, pressing gently with a spatula for 30 seconds to prevent curling. Lower heat to medium-high and sear undisturbed for 4-5 minutes until the skin is exceptionally crispy. Flip and cook for 1-2 minutes more. Rest on a wire rack.
07
To plate, spoon a generous pool of the warm corn purée in the center of each dish. Place the sea bass fillet skin-side up on top. Drizzle the hazelnut salsa macha around the plate, garnish with micro-cilantro and flaky salt, and serve immediately.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023