Le Bernardin-Inspired Pan-Seared Sea Bass with Pickled Shrooms & Charred Scallion Vinaigrette

Instructions

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   **1. Prepare the Pickled Mushrooms:** In a small saucepan, combine rice vinegar, water, granulated sugar, 1 tsp salt, black peppercorns (if using), and bay leaf (if using). Bring to a boil over medium heat, stirring until sugar and salt are dissolved. Remove from heat. Place sliced mushrooms in a heatproof jar or bowl. Pour the hot brine over the mushrooms, ensuring they are submerged. Let cool to room temperature, then refrigerate for at least 30 minutes while you prepare the other components.

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   **2. Make the Charred Scallion Vinaigrette:** Heat 1 tbsp of olive oil in a cast iron or heavy-bottomed skillet over medium-high heat. Add the whole scallions and char on all sides until softened and slightly blackened, about 5-7 minutes. Remove, let cool slightly, then finely chop. In a small bowl, whisk together the chopped charred scallions, red wine vinegar, Dijon mustard, 1/4 cup extra virgin olive oil, and season with salt and pepper to taste. Set aside.

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   **3. Pan-Sear the Chilean Sea Bass:** Pat the fish fillets very dry with paper towels. Season generously with salt and freshly ground black pepper on both sides. Heat the remaining 1 tbsp olive oil and 1 tbsp butter in a large non-stick or cast iron skillet over medium-high heat until the butter is melted and shimmering. Carefully place the fish fillets, skin-side down (if applicable), in the hot pan. Sear for 4-6 minutes until the skin is golden brown, crispy, and releases easily from the pan. Flip the fish and cook for another 3-5 minutes, depending on thickness, until cooked through and flaky. The internal temperature should reach 145°F (63°C). Remove from pan and let rest for a minute or two.

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   **4. Sauté the Baby Kale:** In the same pan (or a separate one if needed), add 1 tbsp of olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the baby kale and toss until wilted, about 2-3 minutes. Season with salt and pepper.

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   **5. Assemble and Serve:** Spoon the sautéed kale onto serving plates. Place a pan-seared sea bass fillet on top of the kale. Arrange some of the pickled mushrooms alongside the fish. Spoon the charred scallion vinaigrette generously over the fish. Serve immediately.