Chilean Sea Bass - The Whitehouse Restaurant Recipe

The signature Chilean Sea Bass from The White House Restaurant (such as the popular weekend fine-dining dish is pan-seared and paired with a silky chive beurre blanc sauce, accompanied by sides like baked eggplant and rice pilaf. The Patagonian toothfish, also known as Chilean sea bass, is a species of notothen found in cold waters between depths of 45 and 65 feet in the southern Atlantic, Pacific, and Indian oceans, on seamounts and continental shelves around most Subantarctic islands.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse the fillets gently and pat them completely dry with paper towels.

Step 2

Season both sides generously with garlic salt, Old Bay seasoning, sea salt, and freshly ground black pepper. Let them sit at room temperature for about 10–15 minutes.

Step 3

Heat a heavy-duty stainless steel or cast-iron skillet over medium-high heat with the neutral oil until hot.

Step 4

Place the fillets in the pan (skin-side down if skin-on). Press gently for the first 30 seconds to prevent curling.

Step 5

Sear undisturbed for about 4 to 5 minutes until a deep golden-brown crust forms.

Step 6

Carefully flip the fish and cook for another 3 to 4 minutes until opaque, flaky, and cooked through (reaching an internal temperature of about 135–145°F). Remove and let rest for 2 minutes.

Step 7

In a small saucepan, simmer the minced shallots with minced garlic, dry white wine and a splash of vinegar until reduced to a syrupy glaze.

Step 8

Reduce the heat to low and whisk in the minced garlic, heavy cream, and cold cubed unsalted butter one piece at a time, keeping the pan moving to create a glossy, emulsified sauce (monte-au-beurre). Season lightly with salt and white pepper.

Step 9

Blend fresh chives with extra-virgin olive oil and strain through a fine mesh sieve to create a vibrant green chive oil.

Step 10

Spoon a smooth bed of rice pilaf onto the plate.

Step 11

Place the seared Chilean Sea Bass on top of rice, alongside battered and pan-seared eggplant slices and glazed baby carrots or garlic & pepper green beans.