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Recipe: Chilean Sea Bass

The Palm


(serves two to three people)

Roasted corn relish:

  • 1 c roasted corn kernels
  • 2 Tbsp blended oil (50/50 extra virgin olive oil and vegetable oil)
  • 1 Tbsp minced shallots
  • 1/4 c diced red pepper
  • 1 jalapeño, seeded, small dice
  • 2 Tbsp fresh lime juice
  • 1 Tbsp extra virgin olive oil
  • 1/4 tsp granulated sugar
  • 1/4 c thinly sliced scallions
  • 1 Tbsp roughly chopped cilantro
  • kosher salt and white pepper to taste


  • 12 oz fresh Chilean sea bass fillet
  • 1 Tbsp blended oil (50/50 extra virgin olive oil and vegetable oil)
  • Pinch kosher salt
  • 1 oz lemon water (water with a splash of lemon juice)
  • 1 oz citrus butter (room temperature butter mixed with desired herbs and citrus peel)
  • 1 sprig flat-leaf parsley
  • 2 lemon wedges


For the roasted corn relish:

Add roasted corn to a hot skillet with blended oil. Add shallots and toss until they begin to brown. Add red pepper and jalapeño and sauté until they begin to soften. Drain excess oil. Pour mixture into a bowl, add lime juice and extra virgin olive oil, and toss well. Season with kosher salt and pepper. Add sugar, scallions, and cilantro. Toss well and season to taste.

For the fish:

Preheat grill to medium-high heat. Rub the sea bass with the blended oil and kosher salt. Place on a grill plate, splash with lemon water, and grill until golden brown. Spoon roasted corn relish onto the center of a plate. Top with sea bass fillet. Place citrus butter on top of the sea bass and allow to melt slightly. Garnish with parsley and lemon wedges.

Recipe from The Palm Chicago {323 East Wacker Drive, Chicago; 312.616.1000}