Chilean Bass:
(4) 1/2 lb. chilean bass steaks, skin removed
2 tbsp. butter
salt and pepper to taste
Beurre Blanc:
1 tbsp. butter
1/4 cup finely chopped shallot
3 tbsp. white wine vinegar
3 tbsp. dry white wine
1/3 cup heavy cream
1 stick butter, cut into 12 pieces
1/2 tsp. white pepper
salt to taste
Mango Salsa:
1 mango, peeled and diced
1/2 cup cucumber, peeled and diced
1 tbsp. finely chopped jalapeno
1/3 cup red onion, diced
1 tbsp. lime juice
1/3 cup cilantro leaves, roughly chopped
salt and pepper to taste
Instructions:
Timing is important in this dish. The beurre blanc will need to be finishing up just slightly before the chilean bass is finished cooking. This will help prevent the beurre blanc from “breaking” before being used.
The mango salsa should be constructed first and may be prepared up to 24 hours before making this dish. To build the mango salsa, just add all ingredients in a bowl and let marinate for at least 1 hour.
The beurre blanc can be started ahead of time by sautéing (in a saucepan) the chopped shallot, 1 tablespoon of butter, white wine vinegar and white wine. When you are ready to finish the beurre blanc, add heavy cream and a pinch of salt to the chopped shallot mixture and bring to a slight simmer. Stir in one of the 12 pieces of butter at a time, waiting for each one to melt before adding the next. Don’t stop stirring! Once all of the butter has melted, finish the sauce with white pepper and salt to taste. Strain the sauce through a sieve into a bowl for serving. This sauce is best served immediately.
Pat the chilean bass dry with a paper towel and season liberally with salt and pepper. Heat a heavy pan (All Clad stainless steel is best) to medium-high on the stovetop. Once heated, add 2 tablespoons of butter. Once the butter has just melted, set the chilean bass steaks in the pan, separated from each other so they may brown nicely. Sear the chilean bass for 5 minutes on each side. If done correctly, the fish will gain a beautiful golden crust on the outside while remaining tender and juicy in the middle. Plate the chilean bass immediately and spoon a generous amount of mango salsa on top of each piece. Lastly, drizzle the beurre blanc over the top of your dish.
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