Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass with Pipián Verde and Smoked Squash Purée

A Michelin-star interpretation of coastal Mexican cuisine featuring crisp-skinned sea bass resting on a vibrant, velvety pumpkin seed and herb pipián, balanced by a sweet smoked butternut squash purée.

Ingredients

Cooking Instructions

1. 01

   For the Pipían Verde: Dry-toast the pumpkin seeds in a heavy skillet over medium heat until puffed and fragrant, taking care not to burn them. Transfer to a bowl and let cool.

2. 02

   Char the tomatillos, onion, garlic, and serrano pepper under a broiler until softened and blackened in spots (about 6-8 minutes).

3. 03

   In a high-powered blender, combine the toasted pumpkin seeds, charred vegetables, epazote, cilantro, and chicken stock. Blend on high until completely smooth and velvety. Pass through a fine-mesh chinois for a refined texture.

4. 04

   Heat 15g of butter in a saucepan over medium heat. Pour in the strained pipián, bring to a gentle simmer, and cook for 15 minutes until thickened. Season with sea salt to taste and keep warm.

5. 05

   For the Smoked Squash Purée: Steam the butternut squash cubes until completely tender (about 12-15 minutes). Blend immediately with 35g of butter, heavy cream, and smoked sea salt until ultra-smooth. Pass through a tamis or fine sieve and keep warm.

6. 06

   For the Sea Bass: Lightly score the skin of the fish fillets and pat extremely dry with paper towels. Season both sides with fine sea salt.

7. 07

   Heat grapeseed oil in a cold cast-iron skillet, place the fish skin-side down, and turn the heat to medium-high. Press gently with a fish spatula for 30 seconds to ensure even skin contact. Sear for 4-5 minutes until the skin is glass-shatter crisp.

8. 08

   Flip the fish, add the remaining 30g of butter to the pan, and baste the skin with the foaming butter for 1-2 minutes until the fish is just translucent in the center. Drain on paper towels.

9. 09

   Plating: Spoon a generous pool of hot Pipían Verde in the center of four warm shallow bowls. Pipe three elegant dots of Smoked Squash Purée alongside. Place the sea bass fillet skin-side up in the center. Garnish with mandoline-sliced radish rounds and micro-cilantro.