Chilean Sea Bass with Corn Soubise
I wanted to title this “Chilean Toothfish with Lump Crab and Corn Soubise,” but most people would think I’d lost my mind. Toothfish? It sounds like I stumbled onto a prehistoric creature or something best left to deep-sea documentaries. But in reality, Chilean toothfish is the true name of what most of us know—thanks to a very successful rebranding campaign—as Chilean sea bass.
Seafood marketers in the 1980s knew that “toothfish” wasn’t going to make it to the white tablecloths of fine dining establishments. “Sea bass,” on the other hand, sounds elegant, approachable, and vaguely Mediterranean. It was a clever bit of culinary spin that worked so well, demand exploded. Unfortunately—so much so that today, this once-overlooked cold-water delicacy is carefully regulated and sold at a premium.
Putting It All Together
Whatever you call it, this fish is undeniably delectable. Rich yet delicate, it has buttery flesh that flakes into perfect bites. It takes well to a hard sear and pairs beautifully with a range of sauces and accompaniments. I first fell in love with it when Chef Ben Ortiz served his signature Chilean sea bass with corn soubise. Golden-crusted sea bass is perched atop a creamy corn soubise and crowned with tender lump crabmeat. Then it’s draped in a beurre blanc and finished with a drizzle of demi-glace for a deep, savory finish. It is the kind of dish that silences a table—not out of politeness, but because no one wants to waste time talking instead of eating.
This isn’t weeknight fare, but it’s also not out of reach. With some planning and a bit of timing finesse, it’s entirely doable for a confident home cook. Both the corn soubise and the demi-glace can be made ahead of time. That leaves you to focus on searing the fish, quickly blanching the asparagus, and whisking up the beurre blanc. The payoff? A restaurant-worthy plate that tastes as indulgent as its price tag—but feels even better when you’ve made it yourself.
Chilean Sea Bass with Corn Soubise
Pan seared Chilean sea bass, with corn soubise, lump crab, beurre blanc sauce and demi-glace
- Prep Time: 45
- Cook Time: 15
- Total Time: 1 hour
- Yield: 1 1x
Ingredients
- (1) 6 oz filet of Chilean sea bass
- 1 TBL vegetable oil
- 1 TBL unsalted butter
- sea salt
- freshly ground black pepper
- 3 pcs fresh asparagus
- 1/4 cup extra large lump crab
- 1/2 cup corn soubise – get the recipe HERE
- 3 TBL beurre blanc sauce
- 2 TBL demi-glace – optional
Instructions
- Make the corn soubise in advance. When ready to cook place some in a small pan with a little water and heat while occasionally stirring. Keep hot until ready to plate
- Heat the demi-glace in a small pan and keep warm until ready to serve
- Warm the (oven-proof) plates in the oven at the lowest temp. Mine is 175 degrees and I leave them in for 20 minutes. Be careful with hot plates!
- Pick and prepare your lump crab and refrigerate until ready to plate
- Begin the beurre blanc sauce per the recipe and set aside until ready to finish
- Prep the sea bass by removing from the refrigerator 30 minutes prior to use. Pat the filet dry with paper towels, then season liberally with sea salt and black pepper on both sides
- Bring well salted water for the asparagus to a boil
- Finish the beurre blanc sauce and hold on warm
- Heat the oil in a carbon steel skillet to a shimmer, then drop the asparagus and boil for 4 minutes
- Sear the sea bass for 3 minutes without disturbing, then turn and sear the other side for 3 minutes until it is golden brown and flaky
- Plate the corn soubise and spread with the back of a spoon, place the asparagus on the soubise, place the sea bass on the asparagus, top with lump crab, pour over the beurre blanc sauce and drizzle the demi-glace around the dish – Enjoy!
Notes
Demi-glace is very time consuming and must be made in fairly large quantities. It is optional for this dish, but it really is special
OR
Befriend a local chef or favorite restaurant and convince them to give or sell you a small portion. It is worth the trouble!