Pan-Seared Sea Bass with...Pan-Seared Sea Bass with Heirloom Pipian Verde and Charred Chayote

Crispy-skinned Chilean sea bass served over a vibrant, velvety pumpkin seed and herb sauce, accompanied by blistered chayote squash and wild purslane.

Ingredients

Cooking Instructions

1. 01

   Toast the pumpkin seeds in a dry skillet over medium heat until they puff up and become fragrant, about 3-4 minutes. Do not let them burn. Set aside to cool.

2. 02

   Char the tomatillos, sliced onion, unpeeled garlic cloves, and serrano pepper on a dry comal or cast-iron skillet over high heat until blackened in spots. Remove the garlic skins once cool enough to handle.

3. 03

   Transfer the charred vegetables, toasted pumpkin seeds, epazote, cilantro, hoja santa leaf, and chicken stock into a high-speed blender. Blend on high for 2 minutes until completely smooth and velvety.

4. 04

   Heat 1 tablespoon of grapeseed oil in a saucepan. Pour in the blended pipian mixture, bring to a gentle simmer, and cook for 15 minutes to concentrate the flavors. Season to taste with Maldon salt.

5. 05

   In a separate pan, melt the butter over medium-high heat. Add the julienned chayote and sauté for 4-5 minutes until tender-crisp with lightly caramelized edges. Season with salt and keep warm.

6. 06

   Pat the sea bass fillets completely dry with paper towels. Lightly score the skin with a sharp knife. Season both sides generously with Maldon sea salt.

7. 07

   Heat the remaining 1 tablespoon of grapeseed oil in a stainless steel or cast-iron skillet over high heat until shimmering. Place the fish skin-side down, press gently with a spatula for 30 seconds to prevent curling, and lower heat to medium. Sear for 4-5 minutes until the skin is ultra-crispy and golden. Flip and cook for 1 minute more.

8. 08

   To assemble, spoon a generous pool of warm Pipian Verde onto the center of four shallow bowls. Nest a portion of charred chayote in the center, top with the crispy-skinned sea bass, and garnish with watermelon radish slices, purslane, and a drizzle of premium olive oil.