Tony’s Take on Olive Oil – Poached Glacier 51 Sea Bass at Pisces Bar and Seafare

Ingredients

• 4 (6 oz) Glacier 51 Sea Bass fillets (substitute Chilean Sea Bass or Halibut)
• 2 cups Extra Virgin Olive Oil (for poaching)
• 3 large Red Bell Peppers, roasted and peeled (jarred is fine for speed)
• 1 cup Artichoke hearts, quartered (canned or marinated)
• 1/2 cup Castelvetrano or Manzanilla olives, pitted and diced
• 2 Roma tomatoes, seeded and finely diced
• 1 Shallot, finely minced
• 2 cloves Garlic, smashed
• 1 sprig Fresh Thyme
• 1 tbsp Sherry Vinegar
• 1 tsp Smoked Paprika
• 1 handful Fresh Arugula or Microgreens
• Salt and Black Pepper
• Lemon Zest Finishing Salt (Salted Perfection)

Instructions

1. First, handle the sauce. In a blender, combine the roasted red peppers, a splash of olive oil, smoked paprika, a pinch of salt, and half a teaspoon of sherry vinegar. Blitz until completely smooth. If you want it restaurant-glossy, pass it through a fine-mesh sieve. Keep warm.
2. Now for the Pipirrana. In a small bowl, mix the diced olives, diced tomatoes, and minced shallot. Dress with the remaining sherry vinegar and a tablespoon of good olive oil. Season with black pepper. Let those flavors get to know each other.
3. Prep the poaching oil. In a deep sauté pan or small pot (wide enough to hold the fish), pour in the 2 cups of olive oil. Add the smashed garlic and thyme sprig. Heat this gently to about 130°F (55°C). It should be hot to the touch but nowhere near boiling.
4. Season the sea bass fillets generously with salt and pepper. In a separate cold skillet, place the fish presentation-side down. Turn heat to medium-high. We are doing a cold-sear start to render fat and brown the top without overcooking the middle. Sear for 3-4 minutes until you have a golden crust.
5. Transfer the fish immediately into the warm poaching oil. The oil should come up at least halfway up the sides of the fish (fully submerged is traditional, but half-deep works if you baste). Let it poach gently for 8-10 minutes. The fish is done when it flakes easily and looks opaque but pearlescent inside.
6. While the fish swims, quickly warm the artichoke hearts in a small pan with a little of that poaching oil until just heated through.
7. To plate: Spoon a pool of red pepper sauce onto the bottom of a shallow bowl. Lift the fish from the oil, let it drain briefly, and place it crust-side up on the sauce. Arrange warm artichokes around it.
8. Top with a spoonful of the olive pipirrana and a pinch of fresh arugula. Finish with a precise sprinkle of Lemon Zest Finishing Salt to wake up the palate. DUNZO!