Pan-Seared Sea Bass
Lima Bean-Rice Pilaf, Salsa Verde, Lemon Balm
Chef Lamar Moore of Bronzeville Winery | Chicago
Adapted by StarChefs | July 2024
INGREDIENTS
Salsa Verde:
½ pound shishito pepper, blanched and finely chopped
2 teaspoons kosher salt
1 bunch flat leaf parsley, finely chopped
1 bunch collard greens, finely chopped
1 tablespoon fresh oregano, finely chopped
3 cloves garlic, finely chopped
1 cup extra virgin olive oil
1 cup red wine vinegar
1 teaspoon sea salt
1 teaspoon ground black pepper
1 teaspoon red chile flake
2 limes, zested and juiced
Lima Bean-Rice Pilaf:
¼ cup olive oil
6 cloves garlic, minced
⅓ cup chopped onion
½ green bell pepper, chipped
2 cups lima beans
2½ cups jasmine rice
2 tablespoons butter
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon ground paprika
1 teaspoon ground cumin
2 tablespoons Worcestershire sauce
2 ounces fresh dill, chopped
2 ounces fresh parsley, chopped
2 ounces fresh cilantro, chopped
2 sprigs thyme
2 sprigs rosemary
To Assemble and Serve:
6 ounces skin-on sea bass fillet, skin scored
Kosher salt
Ground black pepper
4 ounces neutral oil
3 ounces unsalted butter
2 ounces micro lemon balm
METHOD
For the Salsa Verde:
In a heavy-bottomed saucepan over medium heat, bring shishito peppers, kosher salt, and 8 cups water to a boil. Cook until peppers are tender. Strain and transfer to a mixing bowl set over an ice bath. Once cooled, finely chop peppers and transfer to a mixing bowl. Fold in parsley, collard greens, and oregano, Once well combined, toss with garlic, olive oil, vinegar, sea salt, black pepper, chile flakes, and lemon juice and zest until evenly coated. Transfer to airtight containers and refrigerate.
For the Lima Bean-Rice Pilaf:
In a large pot over medium-high flame, heat oil. Add garlic and sauté 45 seconds. Add onion and bell pepper. Sauté additional 1 minute. Add lima beans, rice, butter, and all spices. Stir to combine. Add 3 cups water and Worcestershire sauce. Reduce heat to medium and cook until liquid has fully evaporated. Stir, then reduce heat to low. Cover pot and cook until rice and beans are tender. Once cooked through, fluff with fork and stir in herbs. Set aside.
To Assemble and Serve:
Heat oven to 350°F. On a work surface, generously season fish with salt and pepper. Set aside. In an oven-safe pan over medium flame, heat oil. Add seasoned fish, skin side down, and cook 5 minutes. Flip fish, add butter, and cook additional 4 minutes, continuously basting fish with butter. Place pan in oven and bake until fish is cooked through. Set aside. On a serving plate, spoon 5 ounces Lima Bean-Rice Pilaf. Top with fish. Finish with 4 ounces Salsa Verde and lemon balm.
