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Scott’s Kitchen: Chilean Sea Bass from Delaney’s Tavern

Written By Scott Joseph On August 25, 2020

Delaney zoom seabass

One of the more popular dishes at Delaney’s Tavern is the Chilean Sea Bass. In this episode of Scott’s Kitchen, executive chef Anthony Albino demonstrates how it’s done. And then Scott tries his hand at it.

You can give it a try, too. Watch the video, read the recipe and get cooking.

Southeast LG 2 24

Delaney Tavern’s Chilean Sea Bass

2 ounces heavy cream
1.5 ounces mixed wild mushrooms
1 ounce roasted pearl onions
1 head baby bok choy cut into quarters and rinsed
7-ounce piece of Chilean sea bass
1.5 ounces olive oil
1 ounce Chinese cut green onion or micro greens (optional, for garnish)
Salt and pepper

3 ounces Shoyu sauce (see recipe below)
Wasabi mash (see recipe below)

Heat an oven-proof skillet on high and add olive oil. Salt the top of the sea bass and place top-side down in the hot skillet. Let sear, untouched, for three to four minutes until fish is golden brown and has brown edges. Transfer to a 350 degree oven while preparing vegetables. (About 4 minutes in the oven.)

Heat oil in a skillet over high heat. Add the mushrooms and pearl onions, saute for about three minutes. Add the bok choy and saute another minute. Deglaze the pan with 3 ounces of shoyu sauce. Add the heavy cream and cook to a brown, caramel-like color and consistency.

Place a portion of the wasabi mash on a plate. Drape the sea bass over the mash and spoon the vegetables and sauce over the fish.

Shoyu sauce
Ingredients: (may be scaled down for smaller batches)

3 cups shoyu or soy sauce

4 ounces Mike’s Hot Honey, or regular honey infused with hot pepper flakes

1/2 cup brown sugar

1/2 cup rice wine vinegar

1 cup water

2 ounces Sriracha

Directions:
Mix all ingredients until incorporated well. Place in squeeze bottle and label.

Wasabi Mash
Ingredients:

10 Idaho potatoess, peeled

3 tablespoons salt (for boiling potatoes)

1 cup milk

6 ounces butter

4 ounces wasabi paste

Directions:
Boil potatoes in salted water until fork tender. Strain completely and combine remaining ingredients in mixer and whip until fluffy mashed potatoes are formed. Season to taste.

 

 

One of the more popular dishes at Delaney’s Tavern is the Chilean Sea Bass. In this episode of Scott’s Kitchen, executive chef Anthony Albino demonstrates how it’s done. And then Scott tries his hand at it.

 

You can give it a try, too. Watch the video, read the recipe and get cooking.

 

 

Delaney Tavern’s Chilean Sea Bass

 

 

2 ounces heavy cream

1.5 ounces mixed wild mushrooms

1 ounce roasted pearl onions

1 head baby bok choy cut into quarters and rinsed

7-ounce piece of Chilean sea bass

1.5 ounces olive oil

1 ounce Chinese cut green onion or micro greens (optional, for garnish)

Salt and pepper

 

Shoyu sauce (see recipe below)

Wasabi mash (see recipe below)

 

Shoyu sauce

Ingredients:

3 cups

Shoyu (or soy sauce)

4 ounces

Mikes hot honey (or regular honey with hot pepper flakes)

½ cup

Brown sugar

½ cup

Rice wine vinegar

1 cup

Water

2 ounces

Sriracha

 

Directions:

Mix all ingredients until incorporated well. Place in squeeze bottle and label.

 

 

Wasabi Mash

Ingredients:

10

Peeled Idaho Potatoes

3 tablespoons

Salt

1 cup

Milk

6 ounces

Butter

4 ounces

Wasabi paste

 

Directions:

Boil potatoes in salted water until fork tender. Strain completely and combine remaining ingredients in mixer and whip until fluffy mashed potatoes are formed. Season to taste.

 

 

Heat an oven-proof skillet on high and add olive oil. Salt the top of the sea bass and place top-side down in the hot skillet. Let sear, untouched, for three to four minutes until fish is golden brown and has brown edges. Transfer to a 350 degree oven while preparing vegetables. (About 4 minutes in the oven.)

 

Heat oil in a skillet over high heat. Add the mushrooms and pearl onions, saute for about three minutes. Add the bok choy and saute another minute. Deglaze the pan with xx of the shoyu sauce. Add the heavy cream and cook to a brown, caramel-like color and consistency.

 

Place a portion of the wasabi mash on a plate. Drape the sea bass over the mash and spoon the vegetables and sauce over the fish.

We hope you find our reviews and news articles useful and entertaining. It has always been our goal to assist you in making informed decisions when spending your dining dollars. If we’ve helped you in any way, please consider making a contribution to help us continue our journalism. Thank you.

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