Chilean Sea Bass with Corn Soubise

chilean sea bass with corn soubise 1

Chilean sea bass with corn soubise became a favorite when chef Ben Ortiz introduced me to his signature dish.

I love the way perfectly cooked sea bass becomes flaky and its distinct flavor is enhanced by the corn soubise. Topping it with lump crab, beurre blanc sauce and a little demi-glace finishes it for a perfect savory counterpoint.

This is a dish with a lot of moving parts that comes together quickly. It can be easily be made by any cook with a little experience and planning. The sauce and demi-glace are made in advance and simply heated before things really get started. Just follow these directions.

chilean sea bass with corn soubise 3 Print

Chilean Sea Bass with Corn Soubise

Pan seared Chilean sea bass, with corn soubise, lump crab, beurre blanc sauce and demi-glace

  • Author: Tim
  • Prep Time: 45
  • Cook Time: 15
  • Total Time: 1 hour
  • Yield: 1 1x


  • (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 – loosely filled
  • 1/2 cup corn soubise – get the recipe HERE
  • 3 TBL beurre blanc sauce
  • 2 TBL demi-glace – optional


  1. 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
  2. Heat the demi-glace in a small pan and keep warm until ready to serve
  3. 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!
  4. Pick and prepare your lump crab and refrigerate until ready to plate
  5. Begin the beurre blanc sauce per the recipe and set aside until ready to finish
  6. 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
  7. Bring well salted water for the asparagus to a boil
  8. Finish the beurre blanc sauce and hold on warm
  9. Heat the oil in a carbon steel skillet to a shimmer, then drop the asparagus and boil for 4 minutes
  10. 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
  11. 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!


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


Befriend a local chef or favorite restaurant and convince them to give or sell you a small portion. It is worth the trouble!