Chilean Sea Bass with Cajun Gravy and Red Beans and Rice

Inspired by a neighborhood restaurant Chesa's and their sea bass dish I had there. I prepared this recipe by starting with the red beans, then on to the gravy and get your rice going on the back burner while you do that.  I also heated up my outdoor flat top grill as the gravy was finishing.  Once all three of these items are done, turn off the heat, keep warm.  Sear your fish on the flat top or grill.  In the last 2 minutes, turn your gravy and beans burner back on so they're hot.  You're ready to plate.  It seems like a lot, but it was less than an hour! 

Red Beans:

1 can red kidney beans, rinsed

2 tsp bacon fat (or butter)

1 small shallot, minced

2 garlic cloves, minced

1 tsp cumin

1 tsp chili powder

salt and pepper

Cook aromatics and spices for 2 minutes with the bacon fat. then add the beans. Simmer for 8 minutes, stirring often.  Smash a little bit and add a splash of liquid, if needed. 

Gravy:

1 shallot, diced fine
6 cloves of garlic, minced
1 TBSP tomato paste
1 jalepeno, pinched
1 cup seafood stock
1 cup milk
2 TBSP flour
4 TBSP butter
chives
1 sweet mini yellow pepper and 1 sweet mini red pepper, sliced
Cajun seasoning
salt and pepper
Sweet Smoked paprika

Optional: orange zest or lemon spritz to finish

Chives for garnish

Add the butter, jalepeno, shallot, garlic and seasoning to a shallow pan, Cook for 3 minutes. Add the tomato paste and cook for 2 minutes. 
Add 2 TBSP flour and cook for 2 minutes stirring constantly. 

Whisk in the stock and bring to a simmer. 

Whisk in the milk and bring to a simmer and stir for 3-4 minutes. 

Taste for seasoning. Reserve
Optional - zest or juice of lemon

White Rice:

1.25 cups long grain white rice cooked according to package directions. I used seafood stock for my liquid and 1 TBSP butter. Basmati Rice works out really well here. 

Sea Bass:

3 pieces of skinless Chilean Sea Bass (thick pieces are best here)

8 XL Shrimp

Pat the fish and shrimp dry. Season with garlic powder, sweet paprika, oregano, salt, pepper. Butter a pan or flat top on the grill. Heat a cast iron pan with a little canola oil to high heat. Sear the fish for 3 minutes one side. Flip and sear for 3 minutes on the other side. Add 2 TBSP butter, lower heat a bit and baste with butter. Flip the fish and baste a few more times on the other side.  Check the internal temp of the fish - depends on the thickness of your pieces.  After searing I placed my fish in the oven for about 5-6 minutes until the internal temperature was 140 degrees.  

Sear the shrimp 2 minutes per side in a hot pan with butter. 

When your fish is in the oven, now is when you can heat up your sauce and beans a little bit.  When it comes out, start plating, and by the time you're ready to add the fish and serve, it will have rested for 5 minutes.  

Plating instructions - Place the rice down the middle of the plate.  Place beans on one side of the rice. Place one piece of fish staggered on top of each other. (I take the third piece of fish and split it between plates because 1 just isn't enough because it's so goooood)  Place shrimp next to the fish, sitting up. Ladle gravy over the fish and shrimp.  Garnish with chives and pepper slices. 

Wine Pairing: 

Domaine Maby

Prima Donna (Rose)

2024

Tavel, France