Chilean Sea Bass - The Whitehouse Restaurant Recipe

This signature Chilean Sea Bass recipe comes from The White House Restaurant. It is a garlicky flavored dish composed of pan-seared fish, paired with a silky chive beurre blanc sauce. It is traditionally served over a layer of rice pilaf, accompanied by thin-sliced baked eggplant and a side of fresh green beans seared in fresh garlic and butter. 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 sub-antarctic islands.

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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 bacon or tallow grease 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 1 teaspoon of 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 remaining minced garlic, heavy cream, and cold cubed 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. Add this to the monte-au-beurre sauce and loosely stir together into a rich sauce topping (chive beurre blanc sauce).

Step 10

Spoon a smooth bed of rice pilaf onto the plate.

Step 11

Place the seared Chilean Sea Bass on top of rice, and spoon a portion of chive beurre blanc sauce over each piece. Top with the chive sauce. Add battered and pan-seared eggplant slices with a serving of glazed baby carrots or garlic & pepper green beans.