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

An elevated coastal Mexican masterpiece featuring crisp-skinned wild sea bass resting over a velvety sweet corn purée, balanced by smoky, nutty salsa macha and vibrant pickled hibiscus.

Ingredients

Cooking Instructions

1. 01

   Pickle the Hibiscus: In a small saucepan, bring 1/2 cup water, white vinegar, and sugar to a boil. Add the dried hibiscus flowers, remove from heat, and let steep and cool for 20 minutes. Strain and set the plumped petals aside, reserving the liquid for other uses.

2. 02

   Prepare the Salsa Macha: Heat extra virgin olive oil in a skillet over medium-low heat. Fry the sliced garlic until golden, then remove with a slotted spoon. In the same oil, flash-fry the dried ancho, guajillo, and chipotle chilies for 30-45 seconds until fragrant but not burnt. Remove chilies. Toast pepitas and sesame seeds in the hot oil for 1 minute. Let cool slightly, then transfer chilies, garlic, seeds, oil, oregano, and salt to a food processor. Pulse into a coarse, textured paste.

3. 03

   Make the Corn Purée: In a medium saucepan, simmer sweet corn kernels in vegetable stock and heavy cream for 10 minutes until completely tender. Transfer to a high-speed blender with the butter and blend on high until velvety smooth. Adjust seasoning with salt to taste and pass through a fine-mesh chinois for a glossy, refined texture. Keep warm.

4. 04

   Sear the Sea Bass: Score the skin of the sea bass fillets lightly and pat completely dry. Season both sides with flaky sea salt. Heat grapeseed oil in a cast-iron skillet over high heat until smoking. Lay the fish skin-side down, pressing gently with a spatula for 30 seconds. Reduce heat to medium and cook for 4-5 minutes until the skin is incredibly crisp. Flip and finish cooking on the flesh side for 1 minute. Remove and drain on paper towels.

5. 05

   Assemble and Serve: Pool a generous spoonful of warm corn purée in the center of four shallow bowls. Gracefully place a sea bass fillet, skin-side up, on top. Drizzle the vibrant salsa macha around the purée, and garnish the plate with pickled hibiscus petals and delicate micro cilantro.