📝 About This Recipe
This elegant dish celebrates the sophisticated acidity of premium champagne vinegar, which cuts through the buttery richness of Chilean Sea Bass with grace and precision. The delicate white fish is seared to achieve a golden, crisp crust while the interior remains succulent and flakey. Finished with a velvety emulsion of shallots and cold butter, this recipe is a masterclass in balancing bright liquid seasonings with luxurious textures.
🥗 Ingredients
The Fish
- 4 pieces Chilean Sea Bass fillets (6-ounce portions, skin-on preferred)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon White pepper (freshly ground)
- 2 tablespoons Grapeseed oil (high smoke point oil)
Champagne Vinegar Reduction
- 1/2 cup Champagne vinegar (high quality, aged)
- 1/4 cup Dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 2 tablespoons Shallots (very finely minced)
- 1 cup Unsalted butter (cold, cut into 1/2-inch cubes)
- 1 tablespoon Heavy cream (optional, helps stabilize the emulsion)
Aromatics and Garnish
- 1 tablespoon Fresh chives (finely snipped)
- 1 teaspoon Lemon zest (microplaned)
- 1/4 cup Micro-greens (for plating)
👨🍳 Instructions
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1
Remove the sea bass fillets from the refrigerator 20 minutes before cooking to bring them closer to room temperature for even cooking.
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2
Pat the fish fillets extremely dry on all sides using paper towels; moisture is the enemy of a crisp, golden sear.
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3
In a small heavy-bottomed saucepan, combine the champagne vinegar, white wine, and minced shallots over medium-high heat.
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4
Simmer the liquid until it has reduced to about 2 tablespoons of syrupy liquid (approximately 8-10 minutes). If using heavy cream, whisk it in now and let it bubble for 30 seconds.
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5
Reduce the saucepan heat to the lowest setting. Begin whisking in the cold butter, one or two cubes at a time, waiting until they are almost melted before adding more.
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6
Continue whisking until all butter is incorporated and the sauce is thick and creamy. Season with a pinch of salt, remove from heat, and keep in a warm (not hot) spot.
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7
Season the fish fillets generously with kosher salt and white pepper on both sides.
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8
Heat a large stainless steel or cast-iron skillet over medium-high heat. Add the grapeseed oil and wait until it begins to shimmer and just starts to smoke.
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9
Carefully place the fish in the pan, skin-side down (if applicable). Press down gently with a spatula for 10 seconds to ensure full contact with the pan.
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10
Sear undisturbed for 4-5 minutes until the bottom is deeply golden and crispy.
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11
Carefully flip the fillets and cook for another 3-4 minutes, or until the internal temperature reaches 135°F (57°C) for a moist, medium-well finish.
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12
Transfer the fish to a warm plate and allow it to rest for 2 minutes.
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13
To serve, spoon a generous pool of the Champagne Vinegar Beurre Blanc onto the center of four warmed plates.
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14
Place the sea bass fillet atop the sauce. Garnish with snipped chives, lemon zest, and a cluster of micro-greens.
💡 Chef's Tips
Always use a high-quality Champagne vinegar; cheaper versions can be overly harsh and lack the floral notes required for this sauce. If your sauce starts to 'break' (separate into oil), whisk in a teaspoon of very cold heavy cream or a splash of water to bring the emulsion back. Keep the butter cold until the moment you whisk it into the reduction; the temperature difference is key to a stable emulsion. Don't crowd the pan when searing the fish; if your pan is small, cook in two batches to maintain high heat. For an extra-refined sauce, strain out the shallots through a fine-mesh sieve before serving.
🍽️ Serving Suggestions
Pair with a chilled glass of Blanc de Blancs Champagne or a crisp Chablis to echo the acidity in the sauce. Serve alongside butter-poached asparagus or haricots verts for a vibrant green contrast. A side of creamy saffron risotto or fondant potatoes works beautifully to soak up the extra beurre blanc. Finish the meal with a light lemon sorbet to cleanse the palate after the rich butter sauce.