Seared Chilean Sea Bass with Creamy Green Goddess Risotto and Charred Corn

Indulge in a restaurant-quality dish at home with this elegant recipe for seared Chilean sea bass served over a creamy risotto. The risotto is studded with smoky charred corn and tender asparagus, while bursts of sweet grape tomatoes add brightness. A drizzle of green goddess dressing and a sprinkle of fresh chives and lemon zest tie everything together for a truly memorable meal.

This recipe is perfect for a special dinner or when you want to impress guests without spending hours in the kitchen. The combination of rich, buttery fish and vibrant, herbaceous risotto creates a harmonious balance of flavors and textures. Follow the simple steps below to create a stunning plate that looks as good as it tastes.

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Ingredients

3 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

3 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 ounce Green Goddess DressingView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Chilean Sea BassView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a medium pot, bring 5 cups water to a boil, then reduce to a low simmer. Wash and dry produce. Trim and discard woody ends from asparagus; cut into 2-inch pieces. Drain corn; thoroughly pat dry with paper towels. Peel and mince or grate garlic. Halve tomatoes. Zest and quarter lemon. Finely chop chives.
2. Heat a drizzle of oil in a medium pan over medium-high heat. Add asparagus and cook, stirring occasionally, until beginning to char, 1-2 minutes. Add corn; season with salt and pepper. Cook, stirring, until corn is charred and asparagus is tender, 2-4 minutes more. Turn off heat; transfer veggies to a plate. Wipe out pan.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add rice and garlic; cook, stirring, until garlic is fragrant and rice is translucent, 30-60 seconds. Season with salt and pepper. Add 1 cup simmering water to pan; stir until liquid has mostly absorbed. Repeat with remaining simmering water-adding ½ cup at a time and stirring until liquid has mostly absorbed-until rice is al dente and mixture is creamy, 25-30 minutes. (Tip: You may need more or less liquid depending on pan size.) Stir in stock concentrates; season with salt and pepper.
4. When risotto has 10 minutes left, pat sea bass dry with paper towels; season with salt and pepper. Heat a large drizzle of oil in pan used for veggies over medium-high heat. Add sea bass and cook until golden brown and cooked through, 4-7 minutes per side. (Tip: Lower heat and cover pan if fish begins to brown too quickly.)
5. Turn off heat under pan with risotto. Stir in corn and asparagus, tomatoes, dressing and half the lemon zest; season with salt and pepper.
6. Divide risotto between shallow bowls. Top with sea bass. Garnish with chives and remaining lemon zest. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute Chilean sea bass with another firm white fish like cod or halibut. Adjust cooking time as needed.

What can I use instead of green goddess dressing?

You can make a simple herb dressing by blending fresh herbs like basil, parsley and chives with olive oil, lemon juice and a touch of yogurt or mayonnaise.

How do I know when the risotto is done?

The risotto is done when the rice is al dente (tender but with a slight bite) and the mixture is creamy without being soupy. This usually takes 25-30 minutes of gradual liquid addition.