Citrus Crusted Sea Bass

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(Yields: 1 portion)


Citrus Crust

0.5 each               Lemon Zest

0.25 tsp.               Fresh Oregano (finely chipped)

0.25 tsp.               Fresh Parsley (finely chopped)



6 cups popped popcorn

1 1/2 cups lightly salted cashews

2/3 cup packed brown sugar

2 tablespoons butter

2 tablespoons light-colored corn syrup

1 tablespoon grated fresh ginger

2 teaspoons toasted sesame oil

2 tablespoons sesame seed

1 teaspoon vanilla

1/8 teaspoon baking soda


Golden Lime Sticky Rice

0.25 cup               Sushi Short Grain Rice

0.5 cup                  Water

0.25 each             Fresh Lime Juice

0.25 tsp.               Turmeric Powder (or 2 strands Saffron)

T.T.                         Kosher Salt

T.T.                         Restaurant Ground Black Pepper



Salad Mixture

0.25 each             Radicchio lettuce (rough chopped)

0.75 oz.                 Mesclun Blend Lettuce

2 TBS.                   White Balsamic Vinegar

0.5 tsp.                                 Shallots (chopped)

0.15 tsp.               garlic (chopped)

0.5 tsp.                                 Dijon Mustard

T.T.                         Kosher Salt

T.T.                         Restaurant ground Black Pepper

0.5 tsp.                                 Sugar

4 TBS.                    Blended Oil



Sea Bass

6 oz.                       Chilean Sea Bass fillet

1 TBS.                    Vegetable Oil                    

T.T.                         Kosher Salt

T.T.                         Restaurant Ground Black Pepper

1 TBS.                    White Wine


Cantaloupe-Mango Salsa

4 TBS.                    Cantalope Melon (finely diced)

1 TBS.                    Mango (small diced)

0.25 tsp.               Fresh Parsley (minced)

T.T.                         Brown Sugar

T.T.                         Kosher Salt

T.T.                         Restaurant ground Black Pepper

1 drop                   Honey

Pinch                     Cajun Seasoning





  1. Pre-Heat oven to 350 Degrees

Salad Mixture

  1. In a food processor combine white balsamic vinegar, shallots, garlic, Dijon mustard, kosher salt, black pepper, and sugar, pulse until fully incorporated together, while processor is still running slowly drizzle in blended oil to create an emulsion, reserve for final plating.

Cantaloupe-Mango Salsa

  1. Combine all ingredients for cantaloupe-mango salsa, taste to make sure it is seasoned to your liking.

Golden Lime Sticky Rice

  1. Place the Sushi Rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 4 to 5 times or until the water is clear.
  2. Place the rice, water, Lime Juice, Turmeric, Salt, and Pepper into a small oven safe baking dish, and place in a 350 Degree oven covered for about 15-20 minutes, or until rice is tender.

Citrus Crust

  1. In a small side bowl combine all ingredients for citrus crust and reserve.

Sea Bass

  1. Season Sea Bass with salt and pepper on both flat sides, place Vegetable oil into a small sauté pan on medium heat, allow to heat until oil just begins to smoke, when smoking place sea bass down, presentation side first, do not move bass around the pan until you are sure the side down is golden brown.
  2. Once one side is browned turn sea bass over and do the same to the opposite side, deglaze the sauté pan with white wine and sprinkle bass with citrus crust made early, reserving a pinch of it for garnish, and then place bass into oven with the rice.
  3. Once the bass is fully cooked and rice is finished you can begin to assemble your dish.
  4. Toss Mesclun Greens and Radicchio lettuce with dressing made earlier.
  5. In a circular mold place golden sticky rice at the base giving a gentle press until firm, place tossed greens on top of rice in mold giving a gentle press until firm, continue process again with cantaloupe-mango salsa.
  6. Remove the mold from the ingredients and top mixture with the citrus crusted sea bass fillet.
  7. Enjoy