Chilean Sea Bass with Sautéed Spinach & Cauliflower Purée
Chilean Sea Bass seasoned with soy-ginger marinade, grilled with perfectly crispy edges and served with spinach-shallot saute and served over a bed of cauliflower puree.
Equipment
- 1 cast iron skillet or griddle (for cooking the fish on the barbecue)
- 1 large saute pan (for the spinach)
Ingredients
Sea Bass
- 2 lbs. Chilean sea bass
- 1 recipe marinade/glaze (below)
- 4 sprigs fresh oregano or parsley (for garnish)
Soy-Ginger Marinade
- 1/4 cup soy sauce (or tamari)
- 1 tbsp. sesame oil
- 1 tbsp. Dijon mustard
- 2 slices fresh ginger (or 1/4 tsp. powdered ginger)
- 1 tbsp. honey or balsamic *optional
Cauliflower Puree
- 1 head cauliflower
- 1/4 cup broth or cream
- 1/2 tsp. sea salt
- 1/2 tsp. white pepper
Instructions
Cauliflower Puree
- Clean cauliflower and remove all of the green leaves. Break into florets. Place the cauliflower pieces into the steamer basket of a pasta pot or in a French steamer. Steam over high heat until tender, but not mushy. Remove from heat and cool enough to handle.
- Working in batches, puree the cauliflower in your food processor, adding a little bit of broth, cream or milk at a time, until the puree is the consistency of mashed potatoes. This can be done a day or two ahead of time and kept in the refrigerator until ready to heat and serve.
Sea Bass
- Brush the sea bass on both sides with the marinade. Preheat barbecue to medium heat. Place the cast iron skillet on the barbecue and heat up for about 10 minutes (empty).
- Add a little bit of olive oil to the cast iron and then sear the fish for 1-2 minutes per side or until golden brown. Move fish to a tin (or piece of foil, but not directly on grill) and cook on upper rack of oven (or on medium-low on main level of grill if no upper rack) for another 5-8 mins until fish is tender and almost (but not quite) starting to fall apart.
Sautéed Spinach
- Do this step just before you cook the fish. Heat 2 tbsp. olive oil in a large skillet. Add sliced shallots and cook until translucent and just beginning to brown. Add spinach, a handful at a time, and cook until all of the spinach has been added to the pan. Remove quickly after adding the last batch so it keeps some integrity. The spinach cooks down really quickly.
Marinade
- Blend all ingredients in a jar with a tight-fitting lid and shake well.
Assembling the dish
- Lay a large spoonful of the cauliflower puree (reheat in the microwave, if you have kept it refrigerated) on each plate. Layer a spoonful of the sautéed spinach over the cauliflower puree. Place the grilled fish over the spinach and drizzle a little extra marinade over everything. Garnish with a spring of oregano or parsley.
