Wild-Caught Sea Bass with...Wild-Caught Sea Bass with Matcha-Yuzu Emulsion and Herbed Quinoa

A sophisticated, antioxidant-rich dish pairing pan-seared sea bass with a vibrant green tea and citrus infusion, balanced by light, fluffy quinoa.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring the vegetable stock and minced shallot to a boil. Add quinoa, reduce heat to low, cover, and simmer for 12-15 minutes until liquid is absorbed. Fluff with a fork.

2. 02

   Whisk the matcha powder, yuzu juice, and 1 tablespoon of olive oil in a small bowl until a smooth, vibrant green emulsion forms. Set aside.

3. 03

   Blanch the asparagus spears in boiling salted water for 2 minutes, then immediately plunge them into an ice bath to preserve their bright green color.

4. 04

   Pat the sea bass fillets completely dry with paper towels. Season lightly with sea salt. Heat the remaining 1 tablespoon of oil in a heavy-bottomed non-stick skillet over medium-high heat.

5. 05

   Place the fish skin-side down. Press gently with a spatula for 30 seconds to ensure even skin contact. Sear for 4-5 minutes until the skin is exceptionally crisp and golden.

6. 06

   Flip the fillets carefully and cook for an additional 2-3 minutes until the flesh is just opaque and flakes easily.

7. 07

   To plate: Divide the quinoa between two warm bowls. Arrange three asparagus spears on each. Top with a sea bass fillet, skin-side up. Drizzle the matcha-yuzu emulsion around the fish and garnish with microgreens.