Pan-Seared Sea Bass with...Pan-Seared Sea Bass with Pipian Rojo and Smoked Corn Esquites

Name: Pan-Seared Sea Bass with Pipian Rojo and Smoked Corn Esquites
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4
Cuisine: Modern Mexican
Ingredients: 4 skin-on wild sea bass fillets (6 oz each); 1/2 cup raw pumpkin seeds (pepitas); 2 ancho chiles, stemmed and seeded; 2 guajillo chiles, stemmed and seeded; 2 plum tomatoes, halved; 1/2 medium white onion, chopped; 3 garlic cloves; 2 tbsp sesame seeds; 2 cups low-sodium chicken stock, warmed; 1/4 inch piece of Mexican cinnamon stick; 3 tbsp pork lard or grapeseed oil, divided; 2 cups fresh sweet corn kernels; 1 tbsp fresh epazote leaves, finely chopped; 1/4 cup cotija cheese, finely crumbled; 1 lime, juiced; 2 tbsp Mexican crema; Micro-cilantro and thin radish matchsticks for garnish

🍴

Cuisine

Modern Mexican

👥

Servings

⏱

Prep Time

45 mins

🍳

Cook Time

30 mins

⭐

Difficulty

Hard

Crisp-skinned wild sea bass served over a velvety, rich pumpkin seed and ancho chile pipian sauce, complemented by charred sweet corn esquites and a bright splash of lime.

Modern MexicanHard

Ingredients

•4 skin-on wild sea bass fillets (6 oz each)

•1/2 cup raw pumpkin seeds (pepitas)

•2 ancho chiles, stemmed and seeded

•2 guajillo chiles, stemmed and seeded

•2 plum tomatoes, halved

•1/2 medium white onion, chopped

•3 garlic cloves

•2 tbsp sesame seeds

•2 cups low-sodium chicken stock, warmed

•1/4 inch piece of Mexican cinnamon stick

•3 tbsp pork lard or grapeseed oil, divided

•2 cups fresh sweet corn kernels

•1 tbsp fresh epazote leaves, finely chopped

•1/4 cup cotija cheese, finely crumbled

•1 lime, juiced

•2 tbsp Mexican crema

•Micro-cilantro and thin radish matchsticks for garnish

Cooking Instructions

01
To make the Pipian Rojo, toast the pepitas and sesame seeds in a dry skillet over medium heat until fragrant and lightly golden, about 3 minutes. Transfer to a bowl.
02
In the same skillet, toast the ancho and guajillo chiles for 1 minute until fragrant. Transfer them to a bowl and cover with the warm chicken stock to rehydrate for 15 minutes.
03
Char the tomatoes, onion, and garlic in the dry skillet over medium-high heat until blackened in spots. Transfer them to a high-speed blender along with the toasted seeds, rehydrated chiles and their soaking stock, and the cinnamon stick. Blend on high until completely smooth. Strain through a fine-mesh sieve.
04
Heat 1 tablespoon of lard or grapeseed oil in a saucepan over medium heat. Pour in the strained pipian sauce and simmer gently for 15 minutes until it thickens to a velvety consistency. Season with sea salt to taste and keep warm.
05
For the esquites, heat 1 tablespoon of oil in a heavy cast-iron skillet over high heat until smoking. Add the corn kernels and sear without stirring for 2 minutes to get a deep char. Stir and cook for another 3 minutes. Remove from heat and stir in the chopped epazote, Mexican crema, lime juice, and crumbled cotija cheese. Season with salt.
06
Pat the sea bass fillets completely dry with paper towels. Lightly score the skin and season both sides with sea salt. Heat the remaining 1 tablespoon of oil in a non-stick skillet over medium-high heat. Place the fish skin-side down, pressing gently with a spatula for 30 seconds to prevent curling. Cook for 4-5 minutes until the skin is ultra-crisp. Flip and cook for 1 minute on the flesh side until just translucent in the center.
07
To serve, ladle a generous pool of the warm Pipian Rojo onto the center of each plate. Place a neat mound of the smoked corn esquites to the side. Gently rest the crispy-skinned sea bass over the sauce and esquites. Garnish with micro-cilantro, radish matchsticks, and a drizzle of quality olive oil.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023