Ingredients:

  • 2 Chilean Seabass Fillets (approx. 6 oz each)
  • 1/2 tsp Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 Tbsp Ghee or Avocado Oil
  • 6 Tbsp Unsalted Butter (cubed and cold)
  • 1 small Shallot, finely minced
  • 2 Tbsp Dry White Wine (optional, substitute with fish stock)
  • 3 Tbsp Fresh Lemon Juice
  • 1 Tbsp Capers, drained
  • 1 Tbsp Fresh Parsley, finely chopped
  • 1/2 tsp Lemon Zest

Instructions:

  1. Gently pat the seabass fillets completely dry using paper towels. Season generously on both sides with salt and pepper.
  2. Heat ghee/oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Carefully place the fish away from you and sear undisturbed for 3–4 minutes until a deep golden crust forms.
  3. Flip the fish. Reduce heat slightly to medium. Continue cooking for another 3–5 minutes until the fish is opaque throughout and flakes easily with a fork (internal temp ~145°F/63°C). Remove fish to a warm plate and cover loosely.
  4. Reduce the heat to medium-low. Add the minced shallot to the same pan and sauté gently for 1 minute until fragrant—do not let it brown.
  5. If using wine, pour in the white wine (or broth). Bring to a simmer and scrape up any browned bits from the bottom of the pan. Reduce liquid by half (about 1 minute).
  6. Turn the heat to the lowest setting. Whisk in the cold butter cubes, one or two at a time, ensuring each cube is fully incorporated before adding the next to create a smooth, creamy sauce. Do not let it boil.
  7. Once all the butter is incorporated, stir in the lemon juice, capers, parsley, and lemon zest. Taste and adjust seasoning if necessary.
  8. Spoon a generous amount of the lemon butter sauce over the warm seabass fillets immediately and serve.