Chilean Sea Bass with Apple-Caper Gremolata

Broiled Chilean sea bass with a crisp apple-caper gremolata and an optional silky butternut squash purée.

Ingredients

• Sea Bass — 2½–3 lb Chilean Sea Bass, Cut into 6–8 oz Portions
• Sea Bass — 2 Tbsp Extra Virgin Olive Oil
• Sea Bass — Kosher Salt and Coarse Ground Black Pepper to Taste
• Apple-Caper Gremolata — 1 Granny Smith Apple, Very Finely Diced
• Apple-Caper Gremolata — ¼ cup Plus 2 Tbsp Fresh Flat-Leaf Parsley Minced
• Apple-Caper Gremolata — 1 Tbsp Capers, Drained and Finely Chopped
• Apple-Caper Gremolata — 1½ tsp Lemon Zest
• Apple-Caper Gremolata — 2 tsp Fresh Lemon Juice (As Needed)
• Apple-Caper Gremolata — 2 Small Garlic Cloves, Finely Grated
• Apple-Caper Gremolata — 3 Tbsp Extra Virgin Olive Oil
• Apple-Caper Gremolata — Kosher Salt and Coarse Ground Black Pepper to Taste
• Optional Butternut Squash Purée — 2.2–2.5 lbs Butternut Squash (Peeled, Seeded and Cubed)
• Optional Butternut Squash Purée — 3 Tbsp Extra Virgin Olive Oil (2 Tbsp for Roasting, 1 Tbsp for Shallot)
• Optional Butternut Squash Purée — 1 Large Shallot Minced
• Optional Butternut Squash Purée — 1 Garlic Clove Minced
• Optional Butternut Squash Purée — 3-3½ cups Chicken Broth
• Optional Butternut Squash Purée — 1 Tbsp Cold Butter
• Optional Butternut Squash Purée — 1 tsp Sherry Vinegar
• Optional Butternut Squash Purée — 1 tsp Fresh Thyme Leaves
• Optional Butternut Squash Purée — Kosher Salt and Coarse Ground Black Pepper to Taste

Method

1. MAKE THE GREMOLATA: Mix the parsley, capers, lemon zest, grated garlic and olive oil. Fold about half this base into the finely diced apple, then add more to taste. Add lemon juice only as needed. If too salty or briny, balance with a little extra diced apple and 1–2 tsp olive oil. Refrigerate until serving.
2. PREPARE THE FISH: Pat the fillets dry, brush with the fish olive oil and season with salt and pepper. Set the broiler to high and position a rack about 6 inches below the element. Arrange the fish in a single layer on a broil-safe pan with space between portions.
3. BROIL: Broil for about 12–15 minutes, depending on fillet thickness and the broiler. Watch for light golden color. The flesh should turn opaque and flake easily. Check the thickest part with a thermometer and remove at 140°F, as specified in the original recipe.
4. SERVE: If using the purée, spoon it warm onto the plates and spread into a smooth base. Add the fish and spoon apple-caper gremolata over the top.
5. OPTIONAL PURÉE: ROAST: Allow additional preparation time for this optional base. Heat the oven to 425°F. Toss the squash with 2 Tbsp of its olive oil, salt and pepper. Spread in one layer and roast for 25–35 minutes, turning once, until tender and lightly caramelized.
6. OPTIONAL PURÉE: COOK THE AROMATICS: Heat the remaining 1 Tbsp purée olive oil over medium-low heat. Cook the shallot for 3–4 minutes. Add the garlic and thyme and cook for 30 seconds. Add 1 cup chicken broth and bring to a gentle simmer.
7. OPTIONAL PURÉE: BLEND: Blend the roasted squash with the warm broth mixture, cold butter and sherry vinegar. Gradually add more warm broth from the listed quantity until smooth and silky, loose enough to spread but firm enough to support the fish. Season to taste.