Serves 8

Ingredients:
8 7-oz. fillets fresh Chilean sea bass
2 1/2 tbsp. olive oil
2 tsp. House Salt & Pepper (see recipe below)
64 grilled asparagus stalks, trimmed to 6" each
1/2 cup Lemon Garlic Oil (see recipe below)
4 tsp. Caribbean Rub (see recipe below)
12 fl. oz. Yuzu Lilikoi Butter Sauce (see recipe below)
2 tbsp. Rustic Citrus Salsa, per fish (see recipe below)
8 lemon curls

House Salt & Pepper
1 tbsp. kosher salt
1 tsp. coarse ground black pepper
1/4 tsp. ground white pepper
Add all ingredients together and mix well.


Caribbean Rub
1 tbsp. ground cinnamon
1 tbsp. ground cumin
1 tbsp. chili powder
1 tbsp. curry powder
1/2 tbsp. ground cayenne pepper
1 tbsp. black pepper
2 tbsp. kosher salt
1/2 tbsp. allspice
Add all ingredients together and mix well.

Lemon Garlic Oil
1 1/2 cups olive oil
1/2 cup fresh lemon juice
1 oz. garlic puree
1/2 tsp. kosher salt
1/2 tsp. black pepper
Mix all ingredients together with a wire whisk; then, mix lightly again with a handheld burr mixer.

Instructions:

1. Place olive oil (1 tsp. per fish) in sauté pan and heat on medium heat.
2. Sear sea bass in small batches of 2 or 3 at a time.
3. Season sea bass evenly with House Salt & Pepper (1/4 tsp. per fish) on all sides.
4. Sprinkle the Caribbean Rub on 1 side of the sea bass (1/2 tsp. per fish) and place it in a hot sauté pan.
5. Sear for 1 minute or until a nice crust appears.
6. Flip the sea bass gently and place in pre-heated conventional oven set at 400° F and cook for 8-10 minutes or until done.
7. Remove fish from oven and let rest. Grill asparagus until hot and toss with Lemon Garlic Oil.

Yuzu Lilikoi Butter Sauce
16 fl. oz. Pinot Grigio
4 fl. oz. lilikoi puree
4 fl. oz. yuzu juice
1 oz. shallots, minced
1 tbsp. fresh thyme leaves
1/2 cup heavy cream
1 lb. cold butter
1 tsp. sea salt
1 tsp. pepper mélange
1/2 tbsp. roasted garlic puree
3 tbsp. pure maple syrup

Instructions:

1. Add Pinot Grigio, lilikoi, yuzu and shallots to a sauce pan.
2. Bring to a boil over medium-to-high heat. Cook to reduce the liquid until it becomes syrupy for approximately 15 minutes.
3. Add cream and reduce by half. Lower heat and gradually add butter and stir. Do not whisk. Also, take care not to let the sauce boil or it will separate.
4. When all butter is incorporated, add the salt, pepper, syrup and thyme.
5. Add the roasted garlic puree.

Rustic Citrus Salsa
1/2 lb. oranges, peeled, segmented and diced 1/4"
4 1/2 oz. red ruby grapefruit, peeled, segmented and diced 1/4"
2 oz. yellow bell pepper, diced 1/8"
2 oz. red bell pepper, diced 1/8"
1 tbsp. fresh cilantro, finely chopped
1/2 oz. red onion, diced 1/8"
1/2 fl. oz. yuzu juice
1/2 fl. oz. rice wine vinegar
2 tbsp. sugar
Mix all ingredients together until incorporated.

Serving Instructions:

1. Place grilled, seasoned asparagus stalks 8 to a plate and top with the finished sea bass.
2. Ladle the Yuzu Lilikoi Butter Sauce (1 1/2 oz.) over the sea bass.
3. Spoon the rustic citrus salsa (2 tbsp. per fish) and a little of the juice on top.
4. Garnish with a lemon curl.