Ingredients:

  • 2 (8 oz) Chilean Sea Bass Fillets
  • 3 tablespoons unsalted butter, softened
  • 4 tablespoons white miso paste (Shiro Miso)
  • 1 tablespoon low sodium soy sauce or tamari
  • 1 tablespoon high-heat neutral oil (such as avocado or grapeseed)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Preheat the immersion circulator to 130°F (54°C), which is the sweet spot for moist, firm, and beautifully flaky Chilean Sea Bass.
  2. Season the sea bass fillets lightly with kosher salt and black pepper. Place the seasoned fillets into vacuum seal bags. Ensure the skin (if present) is facing upwards in the bag if you plan to sear it later.
  3. Seal the bags, removing all air. Immerse the bags in the preheated water bath and cook for 45 minutes.
  4. While the fish cooks, prepare the miso butter: In a small bowl, combine the softened unsalted butter, white miso paste, and soy sauce (or tamari) until thoroughly smooth and uniform. Set aside.
  5. Remove the fillets from the bags after 45 minutes. Pat them completely and thoroughly dry using paper towels. This step is critical for achieving a crisp sear.
  6. Heat the neutral oil in a heavy, oven-safe skillet (cast iron preferred) over high heat until the oil is shimmering or just starting to smoke.
  7. Gently place the sea bass fillets skin-side down (or presentation side down if skinless) in the hot oil. Press lightly with a spatula for the first few seconds to ensure full contact. Sear for 90 seconds until the skin is shatteringly crisp and golden brown.
  8. Remove the pan from the heat. Flip the fillets and immediately brush the top with the miso butter mixture. The residual heat will quickly melt and caramelize the glaze into a savory crust.
  9. Rest the fillets for 2 minutes before serving to ensure the juices redistribute and the glaze sets.