Recipe: Harper's Chilean Sea Bass Oscar

Courtesy of Scott Kroener, executive chef at Harper’s Nashville.

If you’re looking to dazzle your dinner guest (or treat yourself) with an exquisite new seafood dish, you’ve come to the right place.

Harper’s Executive Chef Scott Kroener shares his recipe for Chilean Sea Bass Oscar that can be made right from the comfort of home, packed with delectable flavors that feel worlds away.

“My approach to Harper’s menu is all about pulling inspiration from ingredients around the globe. The Chilean Sea Bass is a favorite of mine because of its unique flakey texture and smooth umami taste,” says Chef Kroener. “Oscar-style sea bass with béarnaise is perfect for a home cook wanting to try new techniques in the kitchen and create a beautiful meal.” 

(harpersnashville.com)

Harper’s Chilean Sea Bass Oscar

Courtesy of Scott Kroener, executive chef at Harper’s Nashville

Ingredients:

  • 8 o zChilean Sea Bass
  • 2 oz lump crab
  • 2 jumbo asparagus
  • 6 cherry tomatoes, halved
  • 3 tbsp butter
  • 1 tbsp oil
  • 2 oz chopped chives

Ingredients:

  • 2 tbsp white wine vinegar
  • 2 tbsp white wine
  • 2 tbsp minced shallot
  • 1⁄2 tsp diced tarragon leaves
  • 1 tsp cayenne
  • 2 egg yolks
  • 5 tbsp butter
  • 2 tbsp lemon
  • 1 tbsp warm water
  • Salt and pepper to taste

Directions:

  1. Preheat the oven to 350. Bring pan to medium heat, melt 2 tbsp butter, and sauté sea bass for three minutes. Then, flip and finish to temperature in an oven set to 350. Let rest and cover loosely with foil.
  2. Heat grill to medium. Brush jumbo asparagus with oil and season with salt and pepper. Cook for 3 minutes or until al dente.
  3.  To create the béarnaise sauce, sauté shallot, tarragon, cayenne, white wine, vinegar, and 1 tbsp butter over medium heat and reduce by half. Then, fill a medium pot with 2 inches of water and bring to a simmer over medium heat. Rest the glass bowl over top to create a double boiler. In the bowl, combine reduced sauce, two egg yolks, and 4 tbsp melted butter. Important: slowly incorporate butter and whisk constantly until smoothly emulsified, being careful not to curdle the eggs. Pour in warm water and lemon juice. Add salt and pepper to taste. Remove from heat.
  4. Halve cherry tomatoes. Blister on medium-high heat with 1 tbsp oil for one to two minutes.
  5. Warm lump crab with 1 tbsp butter. Plate the overlapped jumbo asparagus with sea bass over top. Then, top with lump crab, béarnaise sauce, and chopped chive garnish. Place blistered tomatoes around the plate.