Seafood

Chilean Seabass with Ponzu Butter

Experience the melt-in-your-mouth luxury of Chilean Seabass paired with a vibrant, umami-rich ponzu butter glaze. This sophisticated dish balances the buttery richness of the fish with bright citrus notes for an unforgettable dining experience.

Prep

15m

Cook

15m

Serves

Calories

450kcal

Qty	Ingredient
4 fillets 680 g	Chilean Seabass fillets
1 tbsp 15 ml	Grapeseed oil
4 tbsp 56 g	Unsalted butter, cold
0.25 cup 60 ml	Ponzu sauce
1 tbsp 15 ml	Mirin
1 tsp 2 g	Fresh ginger, grated
1 clove 3 g	Garlic, minced
1 tsp 6 g	Kosher salt
0.5 tsp 1 g	Black pepper
1 tbsp 5 g	Scallions, thinly sliced

2 Method

Step 1. Pat the Chilean Seabass fillets completely dry with paper towels. Season both sides generously with kosher salt and freshly cracked black pepper.

Step 2. Heat the grapeseed oil in a large heavy-bottomed skillet over medium-high heat until it begins to shimmer.

Step 3. Place the fish fillets in the pan. Sear undisturbed for 4-5 minutes until a deep golden-brown crust forms on the bottom.

Step 4. Carefully flip the fillets and cook for another 3-4 minutes, or until the internal temperature reaches 135°F (57°C). Remove the fish to a warm plate and let rest.

Step 5. Reduce the skillet heat to medium. Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant but not browned.

Step 6. Pour in the ponzu sauce and mirin, scraping up any browned bits from the pan. Simmer for 1-2 minutes until the liquid reduces by about half.

Step 7. Turn the heat to low. Whisk in the cold butter one tablespoon at a time, moving constantly to create a smooth, emulsified sauce.

Step 8. Spoon the warm ponzu butter over the fish fillets and garnish with sliced scallions. Serve immediately.

·
Always use cold butter when whisking it into the sauce to ensure the emulsion stays stable and creamy.
·
Don't move the fish once it hits the pan; this allows a proper crust to form which prevents sticking.
·
Chilean Seabass is very oily, so use a high-smoke point oil like grapeseed or avocado oil for searing.
·
If you prefer a thicker sauce, whisk in a tiny pinch of cornstarch with the mirin before adding to the pan.