Tarragon and Chive Crusted Chilean Seabass

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Tarragon and Chive Crusted Chilean Seabass recipe is a delightful combination of flavors and textures. The delicate and flaky Chilean seabass is coated in a crust made with fresh tarragon and chives, giving it a vibrant and herbaceous taste. The fish is then baked to perfection, resulting in a dish that is both tender and full of flavor. This recipe is perfect for seafood lovers looking for a delicious and elegant meal option.

Keywords: Tarragon, chive, crusted, Chilean seabass, recipe.

Tarragon and chive crusted chilean seabass recipe details

Tarragon and chive crusted chilean seabass recipe, recipe Rating: 4.9
Number of votes:128

Chilean Sea bass is a very popular rich succulent fish that is great pan seared and always comes out moist and delicious. This recipe features an herb crusted sea bass that is served over a Maque Choux, an old Cajun dish with smokiness from the specialty sausage, spice from Cajun seasoning, and sweet corn. Part of the Southern Gaming Casino Cook-off presented by Four Roses Bourbon.

Ready in: 30 mins

Ingredients

Serves: 1

• Fish:
• 1 (6 ounce) piece Chilean seabass
• Salt and pepper, to taste
• 1 ounce tarragon, chopped
• 1 ounce chives, chopped
• 1 ounce parsley, chopped
• 2 tablespoons olive oil
• Shoepeg Corn Maque Choux:
• 2 ounces smoked sausage, diced
• 2 ounces red onion, diced
• 4 ounces shoepeg corn
• 2 ounces Rotel(R) tomatoes and chiles
• Blackening spices, to taste
• Salt and pepper, to taste
• 1 ounce butter
• 1/2 ounce popcorn shoots
• Sauce:
• 1 ounce fresh fennel, sliced
• 1 ounce cherry tomatoes, halved
• 3 ounces Four Roses(R) bourbon
• 1 1/2 ounce white wine
• 1 tablespoon miso paste
• 1 ounce heavy cream
• 1/8 teaspoon fennel pollen
• 1 tablespoon honey
• 2 tablespoons butter

Preparation method

Prep: 20 mins | Cook: 10 mins

1. Directions for fish: Season fish with salt and pepper. Place chopped herbs in small bowl and coat both sides of fish with herb mixture.
2. In saute pan, add olive oil and herb crusted fish. Saute for 4 minutes until a crust has formed on fish. Turn fish filet over and finish cooking over medium heat (covering pan if necessary) until fish has reached an internal temperature of 135 degrees F.
3. Directions for Maque Choux: In hot pan, add sausage and onion and saute for 2 to 3 minutes. Add corn and Rotel(R). Season with salt, pepper, and blackening spices. Saute for 2 minutes, then add butter and popcorn shoots and toss.
4. For sauce, saute fennel and tomatoes in a little olive oil over medium heat for 2 to 3 minutes. Add bourbon and wine (away from heat) and burn off alcohol by reducing 50 percent.
5. Add miso paste, cream, fennel pollen, and honey. Reduce until desired consistency. Remove from heat and add butter while mixing slowly.
6. To plate: Place corn maque choux in center of plate. Place fish atop corn and pour sauce around plate and a little over the fish. Garnish plate with fennel fronds.