Chilean Sea Bass Arroser
The texture and deep flavor of this Chilean sea bass begin with selecting an excellent quality fish and using a few simple chef techniques. First, ensure that the fish filets are of the same thickness since you'll be cooking both in the skillet and want to achieve the same doneness. "And salt from above, so you know you're hitting all the edges [of the filets]," Zakarian recommends.While it's common for chefs to choose white pepper for white-fleshed fish, Zakarian reaches for the flavor of the more fragrant black pepper.Finally, for the arroser method, he advises, "Once you put the fish in the brown butter, don't touch it. Let it sit and cook."
Ingredients:
- 2 4-6 ounce Thick Cut Wild-Caught Chilean Sea Bass Filets
- Kosher salt
- freshly ground black pepper
- 4 tablespoons butter
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- fresh mint leaves
- Caper and Olive Relish (for serving, (see recipe below))
Instructions:
- Pat the fish filets thoroughly dry with paper towels, then season generously on both sides “from above" with salt and pepper. Set aside.
- Warm a cast iron skillet over medium-low heat, add the butter and allow to melt, and then turn light, golden brown, about 5 minutes.
- Add both fish filets to the skillet, and allow them to cook, undisturbed for about 1 minute.
- Next, add the rosemary and thyme, and give the pan a shake, incorporating them into the butter. Continue cooking, using a spoon to baste some of the now herb-infused butter over the top sides of the fish, about 2 minutes more.
- Use a fish spatula to gently flip the fish, and continue cooking, and basting, 3 minutes more, or until the fish is cooked through.
- To serve, spoon the mint, caper, and olive relish onto the bottom of a plate, and set the fish on top, followed by spoons of the herbed butter from the pan. Serve additional relish on the side.