Updated Americana Flavors: BBQ-Glazed Chilean Sea Bass

BBQ Glazed Chilean Sea BassFourth of July menus are typically dominated by burgers, potato salad and corn on the cob, and for good reason. Such offerings are tasty and traditionally Americana in spirit. This year, however, consider elevating your Independence Day spread with a barbecue-glazed sea bass. The dish, which is served at Celebrity’s Main Restaurant, lends a fresh seafood twist to the all-American smokey barbecue flavors that’s always a pleasant surprise to cookout guests. Can’t find Chilean Sea Bass? The sauce works similarly well with other meaty white fish, such as Halibut or Monkfish; it also is a great way to liven up grilled shrimp.

On the ship, we serve the dish with a mashed potato and garnishes but there’s no need for all the accompaniments when serving this updated take on barbecue at your July 4th celebration. Instead, try pairing with a great German Potato Salad, a traditional coleslaw or—more healthy—Claremont Diner Salad (also known as Health Salad), or any of your family’s most popular sides.

BBQ Chilean Sea Bass

INGREDIENTS

BBQ Sauce
1 cup white onions (minced)
3 tablespoons vegetable oil
1 tablespoon garlic (finely chopped)
1/2 cup trice wine vinegar
1 ounce mustard powder
6 ounces ketchup
1/2 ounce Worcestershire sauce
1 teaspoon honey
1 ounce brown sugar
1/4 teaspoon cinnamon (ground)
1 tablespoon ground coffee

Chilean Sea Bass
6 (6-ounce) pieces of Chilean seas bass (with skin)
To taste kosher salt
To taste white pepper (ground)
1 ounce vegetable oil
6 ounces BBQ sauce (see above)

Mashed Potato
1 pound Idaho potatoes (whole, unpeeled)
4 ounces corn (roasted and sauteed in butter)
1 garlic clove (roasted)
1 cup heavy whipping cream
2 ounces unsalted butter(softened)
To taste kosher salt
To taste white pepper (ground)
1 tablespoon fresh chives (chopped)

Horseradish Demi-Glace
1 cup demi-glace
1 1/2 tablespoons horseradish (prepared)
1 teaspoon fresh thyme leaves (chopped)
1/2 ounce fresh lemon juice
1/2 ounce Worcestershire sauce

Finishing
1 pound spinach (sauteed)
3 ounces shoestring potatoes
1 teaspoon chives (finely chopped)
6 sprigs fresh mint

METHOD

For the BBQ sauce, cook the onions with the oil over low heat; add the garlic. Deglaze with the vinegar and simmer slowly. Add the rest of the sauce ingredients and simmer for another 20 minutes. Remove from heat and strain through a fine strainer.

Preheat over to 350 degrees F (175 degrees C). Season the sea bass with salt and pepper; in a preheated ovenproof pan, add the oil and sear the fish skin side down. When the skin is crispy, turn over and  glaze the top with the BBQ sauce. Bake 12 to 15 minutes or until the fish flakes easily when inserting a fork. Remove from the oven and let the fish rest.

Alternatively, Chilean Seabass is an ideal fish for grilling. Prepare the BBQ sauce ahead of time and marinade the fish in the cooled sauce for 30 minutes prior to cooking; brush the sauce onto the fish during grilling.

To make the mashed potatoes, cook the potatoes in salted water for 30 minutes or until fork tender. In another pot, heat cream with butter, garlic, salt and pepper. Peel potatoes, pass through a grater into the hot cream mixture and mash until smooth. Fold in roasted corn and chives, then set aside and keep warm.

For the horseradish sauce demi-glace, combine all ingredients. Heat to boiling, and remove from heat immediately. Let infuse for 20 minutes.

To plate, place mashed potatoes in pastry bag with tip. Pipe 4 ounces of the mashed potatoes in the center of the plate. Top with the bass. Place the spinach in front of the sea bass. Pour the horseradish demi-glace around the edge of the plate, and garnish with the shoestrong potatoes, chopped chives and mint.

Serves 6.

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