Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass with Pipián Verde and Smoked Esquites Purée

A masterclass in modern Mexican gastronomy. Crispy-skinned sea bass sits atop a velvety, smoked sweet corn purée, ringed by a vibrant pumpkin seed and herb pipián, finished with quick-pickled heirloom radishes.

Ingredients

Cooking Instructions

1. 01

   Char the corn ears directly over an open gas flame or under a broiler, turning occasionally, until the kernels are beautifully blackened in spots. Allow to cool, then slice the kernels off the cob and set aside.

2. 02

   In a medium saucepan, melt the butter over medium heat. Add the charred corn kernels and sauté for 3 minutes. Transfer the corn to a high-speed blender along with the Mexican crema, grated Cotija cheese, smoked paprika, and 3 tablespoons of warm water. Blend on high until completely smooth and velvety. Pass through a fine-mesh chinois, season with salt, and keep warm.

3. 03

   To make the Pipián Verde, toast the pepitas in a dry skillet over medium-low heat until they begin to puff and pop, about 3-4 minutes. Do not burn. Transfer to a bowl to cool.

4. 04

   In the same dry skillet, char the tomatillos, serrano pepper, and unpeeled garlic cloves until blackened in spots on all sides. Peel the garlic once cooled.

5. 05

   In a clean high-speed blender, combine the toasted pepitas, charred tomatillos, serrano, peeled garlic, cilantro, epazote, and chicken stock. Blend on high until a completely smooth, vibrant green purée is formed.

6. 06

   Heat the lard (or avocado oil) in a medium saucepan over medium heat. Pour in the blended green purée. Bring to a gentle simmer, reduce heat to low, and cook for 15 minutes until the sauce thickens to coat the back of a spoon. Season generously with salt.

7. 07

   Pat the sea bass skin completely dry with paper towels. Lightly score the skin using a very sharp knife to prevent curling. Season both sides with Maldon sea salt.

8. 08

   Heat the grapeseed oil in a large cast-iron or carbon steel skillet over high heat until shimmering. Carefully lay the fish fillets skin-side down, pressing gently with a fish spatula for 30 seconds to ensure even contact. Reduce heat to medium-high and cook for 4-5 minutes without moving, until the skin is ultra-crispy. Flip and sear the flesh side for exactly 1 minute. Remove from heat.

9. 09

   Toss the shaved radish slices in the fresh lime juice with a pinch of salt to quickly macerate.

10. 10

    To plate: Spoon a generous pool of the warm Smoked Esquites Purée into the center of each heated shallow bowl. Carefully ladle a ring of the vibrant Pipián Verde around the purée. Place the crispy sea bass fillet skin-side up on top of the corn purée. Garnish the fish with the macerated radish slices and delicate micro-cilantro.