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Thursday, February 10, 2022

Seared Chilean Seabass w/ Roasted Butternut Squash & Peppercorn Broth

A beautiful seabass filet deliciously seasoned with herbs and spices, seared to perfection with roasted butternut squash and a peppercorn broth.


  1. Poke holes in your squash & microwave for 3 minutes to make it easier to peel and cut. Slice off each of the ends. Slice it lengthwise, use a spoon to de-seed it. Slice into small cubes, place a few cubes of squash in your food processor, transfer the rest to a bowl, add olive oil, season with salt, pepper, minced garlic, and thyme seasoning.
  2. Pour some seafood stock into your food processor with your squash, drizzle in a little syrup, season with salt, and fresh ground black pepper, pulse to mix and blend well to a nice broth.
  3. Heat a pan on medium high heat and add some oil, toss in the rest of your seasoned squash, sear, occasionally turning for about 7 minutes. Set aside.
  4. Heat another pan on medium high heat and add some oil. Season your seabass with salt, pepper, and smoked paprika. Sear on both sides for 5-8 minutes, depending on the thickness. Pour your broth in a bowl, add your seared squash, top with your seabass, garnish with fresh thyme, serve and enjoy!

Photograph by Lou Stejskal "Grilled Chilean Sea Bass..." Licensed under CC BY 2.0

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