Chilean Sea Bass with Crab
Lemon Gochujang Cream Sauce
Garlic Mash & Sautéed Spinach
Makes 2 Servings
For the Chilean Sea Bass
2, 4-5oz portions of Chilean sea bass
salt & pepper
all purpose flour for dusting
2 Tbsp avocado oil
3 Tbsp butter
For the Lemon Gochujang Cream Sauce
1 Tbsp butter
2 cloves of garlic, minced
1 small shallot, minced
1 c veggie or chicken broth
1/2 c heavy cream
juice of half a lemon
1-2 tsp gochujang
For the Garlic Mashed Potatoes
2 medium russet potatoes
2-4 cloves of garlic
2 Tbsp butter
1/4 c heavy cream plus more to adjust consistency
For Sautéed Spinach
1 Tbsp avocado oil
2 cloves of garlic, minced
1 small shallot, minced
1,10 oz bag of washed baby spinach
2 Tbsp veggie or chicken broth
1 Tbsp butter
1 Tbsp lemon juice
For the Crab Salad
1/4 c crab meat
1 tsp avocado oil
1/2 tsp lemon zest
1 tsp fresh parsley, finely chopped
Directions
Let's make the mashed potatoes first
Fill a large pot with cold water and set it on the stove.
Peel the potatoes and cut them into evenly-sized small dice.
Add the potatoes, garlic, and a big pinch of salt to the pot of water.
Cover and turn the heat on high. Boil for about 10-12 min or until a knife inserted in the middle of the potato goes in easily with no resistance.
Carefully drain out the water then return the cooked potatoes to the pot.
In a large mixing bowl, add in the butter and heavy cream.
Using a ricer, press the cooked potatoes through into the bowl of cream and butter. If you don't have a ricer, pour the potatoes over the cream and butter and use a potato masher or hand mixer.
Mix the potatoes to incorporate the cream and butter. Add more cream, a small splash at a time, until the consistency is creamy, fluffy, and smooth.
Taste and adjust seasoning with more salt to taste. Black or white pepper is optional.
Place the potatoes back into the pot, cover, and slide to the back of the stove to keep warm.
Next, the crab salad
In a small bowl, gently mix all the ingredients together. Place it in the frig.
Now we sauté the spinach
In a large skillet over medium high heat, add in the avocado oil.
Add in the garlic and shallots and sauté for 1 minute.
Add in the veggie broth, spinach, butter, and lemon juice.
Sauté for about one minute, turn off the heat, season with salt and pepper.
Place spinach in a heat safe bowl, cover and set aside.
Time for the Sea Bass!
Give your skillet a quick wipe down with a paper towel then place it back on the stove over medium high heat. Add in the oil and butter.
Season the fish with salt and pepper then lightly dust all sides with flour.
Add the fish to the skillet skin side down and DON'T TOUCH IT! Let it sear for about two minutes. Use a fish spatula to lift up the fish so you take a peek. If it's golden brown, you're ready to flip. If it's not golden brown, let is continue to sear for another 30 sec to one minute.
After you flip, use a spoon and baste the fish with the butter in the pan. Cook fish for another two minutes.
Remove the fish from the skillet and place it on a small plate. Pour any remaining liquid from the skillet over the fish. Set aside.
Sauce It Up
In the same skillet over medium high heat, add the butter, garlic, and shallots. Sauté for 30 seconds.
Add in the veggie broth, cream, lemon juice, and gochujang. Season with salt and pepper to taste.
Stir well to combine then reduce the heat to low.
Taste and adjust seasoning if needed.
Add the fish into the skillet. Using a spoon, evenly coat the fish with the sauce.
Continue to cook for another 2 minutes or until the sauce has slightly thickened. Turn off the heat.
The Plate Up
I used dinner bowls instead of dinner plates for a more elegant presentation and so the sauce is centralized and not running all over the place. If you don't have dinner bowls it's all good. Use what you have.
Add a few spoonfuls of the sauce into the center of two dinner bowls. Add a mound of potatoes in the center of the sauce. Place the spinach on top of the potatoes.
Carefully add the fish on top of the spinach. Top off the fish with a big spoonful of the crab salad. Garnish with chopped parsley and a lemon wedge.
Enjoy My Loves!
Chef Lovely Tips
You may need to re-heat your spinach. Just pop it in the microwave for about 30 seconds. Also, be sure to drain off any liquid from the spinach. You don't want that liquid to mix into the potatoes.
The addition of the gochujang adds color and subtle umami flavor that pairs well with the cream and citrusy punch of the lemon. It's a must try! If gochujang isn't your thing, then omit or substitute for tomato paste or dijon mustard.
I served warm brioche dinner rolls with this meal. Brush the rolls with melted butter and sprinkle with flakey sea salt. I'm a big fan of Maldon salt (yum)
If you do not have avocado oil, no problem, use olive oil.
Remember to have fun and cook with love.
Grocery List
2, 4-5 oz pieces of Chilean Sea Bass (Cod or Halibut would also be delicious)
2 lemons
1,10 oz bag of baby spinach
32 oz container of low sodium vegetable or chicken broth
8 oz container of crab claw or lump crab meat
2 russet medium potatoes
1 pint heavy cream
1 large shallot
1 head of garlic
1 bottle of wine (I grabbed the Paringa 2020 sparkling shiraz)
Ingredients from my pantry
avocado oil
salt & pepper
butter
flour
gochujang
parsley