Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass with Pipían Verde and Squash Blossom Purée

Crisp-skinned wild sea bass nested over a vibrant, velvety toasted pumpkin seed and herb pipían, accompanied by a delicate squash blossom purée and charred heirloom corn.

Ingredients

Cooking Instructions

1. 01

   Dry the sea bass fillets thoroughly with paper towels, score the skin lightly in a crosshatch pattern, and refrigerate uncovered skin-side up to dry out the skin for maximum crispness.

2. 02

   In a dry skillet over medium-low heat, toast the pumpkin seeds continuously until they puff up and turn lightly golden. Do not burn. Transfer to a bowl to cool.

3. 03

   In the same skillet over medium-high heat, char the tomatillos, serrano chile, onion slices, and unpeeled garlic cloves until blackened in spots. Peel the garlic once charred.

4. 04

   In a high-powered blender, combine the toasted pumpkin seeds, charred vegetables, cilantro, epazote, romaine lettuce leaf, and 1.5 cups of warm stock. Blend on high for 2 minutes until completely smooth and emulsified. Pass the mixture through a fine-mesh chinois into a clean saucepan.

5. 05

   Simmer the Pipían sauce over medium-low heat for 10-12 minutes, stirring constantly to prevent sticking, until it thickens to a velvety coating consistency. Thin with remaining stock if needed. Season with kosher salt and keep warm.

6. 06

   For the squash blossom purée, melt 1 tablespoon of butter in a small pan. Sauté the minced shallot until translucent. Add the squash blossoms and cook for 2 minutes until wilted. Add the heavy cream, bring to a simmer, then transfer to a clean blender and purée until silky and bright yellow. Season with salt and set aside.

7. 07

   In a hot skillet, char the corn kernels with 1 tablespoon of butter until slightly smoky and tender. Remove and keep warm for garnish.

8. 08

   Season the fish fillets with fine sea salt. Heat the grapeseed oil in a cast-iron or heavy-bottomed pan over medium-high heat until shimmering. Place the fish skin-side down, pressing gently with a spatula for 30 seconds to prevent curling. Lower heat to medium and cook for 4-5 minutes until the skin is incredibly crisp and the flesh is mostly opaque. Flip and kiss the flesh side in the hot pan for 30-45 seconds. Baste with the remaining tablespoon of butter, then remove from heat.

9. 09

   To plate: Spoon a generous pool of warm Pipían Verde onto the center of each plate. Draw an artistic swipe of the bright yellow squash blossom purée alongside. Gently place the sea bass, skin-side up, over the pipían. Garnish the plate with charred corn kernels, micro-cilantro, edible marigold petals, and a final sprinkle of flaky sea salt on the fish skin.