Chilean Sea Bass with Yuzu-Honey Truffle Butter

There’s something undeniably luxurious about this dish. Delicate Chilean sea bass is reverse-seared to perfection, then dressed in a yuzu–honey–truffle butter sauce that strikes a perfect harmony between citrus brightness, floral sweetness, and earthy depth. I serve it over lightly sautéed enoki and bella mushrooms for layered texture and umami — creating a plate that feels like fine dining, yet comes together effortlessly at home.

Ingredients:

• 1 Chilean sea bass fillet (6–8 oz, with skin)

• 1 tbsp unsalted butter

• 1 tsp white truffle oil

• 2 tsp yuzu juice

• 1 tsp honey

• ½ tsp soy sauce

• ½ cup enoki mushrooms

• ½ cup thinly sliced baby bella mushrooms

• 1 tsp ghee or neutral oil (for searing)

• Salt and black pepper, to taste

• Microgreens or chives (optional, for garnish)

Steps

• Reverse-Sear the Sea Bass: Season the fillet with salt and pepper. Bake at 300°F until the internal temperature reaches 140°F. Just before serving, sear in ghee over medium-high heat for 1–2 minutes per side until golden and crisp on the outside.

• Sauté Mushrooms: In a separate pan, sauté the baby bella and enoki mushrooms with a touch of butter until tender. Set aside.

• Sauce: In a small saucepan, melt the butter. Stir in yuzu juice, honey, soy sauce (if using), and truffle oil. Warm gently — do not boil.

• Assemble & Serve: Spoon a layer of the yuzu–honey–truffle butter sauce onto the plate. Arrange the sautéed mushrooms, then place the sea bass on top. Finish with microgreens or chives.