Chilean Sea Bass - A Valentine's Treat

Due to the big snowstorm we were expecting, Hollis and I decided to stay home for V-Day this year. I decided to prepare something special for dinner, and make it an extraordinary evening nonetheless. Here was the menu I came up with:

Gruyere & Australian Jack Cheese Fondue - Baguette

Salad of Mesculin Greens - Toasted Goat Cheese Round - Dried Cranberries - Red Wine Vinaigrette

Pan Roasted Chilean Sea Bass - Bacon Powder - Meyer Lemon Beurre Blanc - Sweet Potato Puree - Parmesan Crisps

Domori Dark Chocolate - Beppe Marino Piemonte Brachetto "Bramusa"

I have to be straight with you - I have a thing for sea bass (don't be a hater, I buy MSC certified). I didn't know this until recently, "Chilean Sea Bass" is a marketing friendly name for what is really the Patagonian Toothfish. Somehow that just doesn't roll off the tongue, does it? Call it whatever you want - this fish is dang tasty. Here's the technique for the main dish, which I would highly recommend if you do sea creatures. Feel free to substitute a different fish if you like - salmon or halibut would work particularly well. But sea bass rocks.


Pan Seared Chilean Sea Bass
Serves 2


2 6oz fillets Chilean Sea Bass
1 pc bacon, cooked crispy and pulverized
Sea salt

For the Beurre Blanc:
1 small shallot, finely diced
3 T dry Vermouth
2 T white wine vinegar
Juice of 1/2 Meyer lemon
1/2 c butter

For the Sweet Potato Puree:
1 decent size sweet potato
Cinnamon, a few shakes
Nutmeg, fresh grated
1 T Brown sugar
Butter
Parmigiano Reggiano or Grana cheese

Brush fish with a little olive oil, season with salt, and sear in a hot nonstick pan. Flip over when a nice golden crust has formed (about 4-5 minutes). Continue cooking for another 5-6 minutes or so. Fish should be just barely cooked through the center (medium). Place fish on a generous reservoir of beurre blanc and sprinkle with bacon dust.

For the Beurre Blanc: Simmer shallots, vinegar, vermouth, and lemon juice over medium heat until the liquid is reduced almost to nothing. Remove pan from heat and add butter in small increments to the pan while whisking continuously, until all is added. Mixture should thicken slightly as butter is added. Make sure each addition of butter is completely incorporated before adding more.

For Sweet Potato Puree: Roast sweet potato at 400 degrees for about an hour - or do what I do and microwave it for 6 minutes. Scoop out insides and mash. Add cinnamon, nutmeg, brown sugar, and butter and stir vigorously.

For Parmesan Crisps: Pile 1 T sized mounds of grated parm every 6" on a baking sheet lined with parchment paper. Place in 400 degree oven until cheese melts and starts to bubble, about 3 minutes. Take care not to burn the cheese - this tastes really bad.