Oven Roasted Sea Bass

Serves 8


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 fillet (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 purée
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.


  • Place olive oil (1 tsp. per fish) in sauté pan and heat on medium heat.
  • Sear sea bass in small batches of 2 or 3 at a time.
  • Season sea bass evenly with House Salt & Pepper (1/4 tsp. per fish) on all sides.
  • Sprinkle the Caribbean Rub on 1 side of the sea bass (1/2 tsp. per fish) and place it in a hot sauté pan.
  • Sear for 1 minute or until a nice crust appears.
  • Flip the sea bass gently and place in preheated conventional oven set at 400° F and cook for 8-10 minutes or until done.
  • 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 purée
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 purée
3 tbsp. pure maple syrup


  • Add Pinot Grigio, lilikoi, yuzu and shallots to a sauce pan.
  • Bring to a boil over medium-to-high heat. Cook to reduce the liquid until it becomes syrupy for approximately 15 minutes.
  • 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.
  • When all butter is incorporated, add the salt, pepper, syrup and thyme.
  • Add the roasted garlic purée.

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:

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