PAN-SEARED CHILEAN SEA BASS WITH FRISEE AND PONZU BUTTER

Pan-Seared Chilean Sea Bass with Frisee and Ponzu Butter image

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 20

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1 cup orange juice
1 cup soy sauce
1 cup vegetable stock
1 cup rice wine vinegar
1 1/2 tablespoons brown sugar
1 clove garlic, smashed
1 orange, quartered
1/2 stick lemongrass, smashed with back of knife
Four 6-ounce skinless sea bass fillets
Kosher salt and freshly ground black pepper
Olive oil, for cooking
2 tablespoons unsalted butter
1 tablespoon agave nectar
1 large head frisee, broken into bite-size pieces
2 tablespoons olive oil
Juice of 1 lemon
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Pinch red chile flakes
1/4 cup edible flowers

Steps:

Preheat the oven to 375 degrees F.
For the ponzu sauce: Combine the orange juice, soy sauce, stock, vinegar, brown sugar, garlic, orange and lemongrass in a large saucepan. Turn the heat to medium-high and bring to a boil, then reduce to a simmer and allow to reduce by a third. Simmer for about 10 minutes. Strain through a chinois or fine-mesh sieve into another saucepan. Keep warm until ready to serve.
For the fish: Sprinkle the sea bass with salt and pepper on both sides. Place a medium nonstick pan over medium-high heat and add 2 tablespoons olive oil. Heat until the oil is hot, then add the sea bass and sear on the first side for 2 to 3 minutes.
Meanwhile, preheat a 10-inch cast-iron pan over medium-high heat and add 2 tablespoons olive oil to coat the pan. Once the sea bass is ready to be flipped, transfer the fish to the cast-iron pan. Allow to start searing, then transfer the pan immediately to the oven to cook through, 7 to 8 minutes.
For the ponzu butter: Add 1 cup ponzu to the same nonstick pan the fish was first seared in and place over high heat. Reduce the sauce by half, about 5 minutes. Add the butter and agave, then whisk to combine and allow the butter to melt and emulsify.
Put the frisee in a bowl. Drizzle with the olive oil and lemon juice and season with salt and pepper.
Spoon some of the sauce onto a platter and top with the sea bass fillets. Top each piece of sea bass with the dressed frisee, red chile flakes and edible flowers.