Chilean Sea Bass with Potato Risotto and Oxtail Ragout


Chilean Sea Bass Food Recipe Cowgirl Magazine

This Savory Southwest fusion of omega 3 rich pelagic protein and superbly seasoned potatoes is delicate yet satisfying.

Chilean Sea Bass and Potato Risotto

(4 Servings)

4 6oz. Chilean Sea Bass filets

4 large Yukon potatoes

peeled and diced

½ cup heavy cream

2 garlic cloves finely chopped

Pinch fresh thyme finely chopped

Pinch fresh parsley finely chopped

3 tbsp. yellow onion minced

¼ cup of grated Parmesan cheese

Vegetable oil

Salt and freshly ground white pepper

Oxtail Ragout (Optional)

3 lbs. Oxtail

Artichoke hearts (baby) roasted

1 cup of diced carrots

1 cup diced celery

1 cup diced white onion

4 garlic cloves

½ cup tomato paste

Fresh Thyme

2 bay leaves

3 cups red wine

3 cups of water


Chilean Sea Bass: Season with salt and pepper.  In a sauté pan with a touch of vegetable oil, over medium heat, sear on both sides until golden brown, then finish in a 350° oven for 4 to 5 minutes.

Potato Risotto: In a small sauce pan, sauté the onion and garlic over medium heat for 2-3 minutes. Add diced potato, chopped thyme, and slowly cook without browning for a few minutes more. Cover with the cream and simmer for 10 to 15 minutes or until al dente, season to taste and finish with grated Parmesan cheese. 

Oxtail: Season the Oxtail with salt and pepper and roast in a 375° oven for 20 minutes. While the oxtail is roasting, preheat a sauce pot over medium heat and slowly roast the diced vegetables, garlic, and herbs in vegetable oil until well caramelized. Add the tomato paste and continue to cook a few minutes more. Deglaze with the red wine. Add the roasted oxtail, bay leaves, and cover with the water, cover with aluminum foil and braise in a 350° oven for about 4 hours until the meat falls off the bone.

Ragout: Dice the Artichoke hearts into 1” cubes and sauté in vegetable oil until cooked through. Add 3 cups of the braising liquid and reduce to a sauce consistency. Pull the oxtail meat off the bone, mix with the sauce, then season to taste.

Assembly: In a large dinner plate center the potato risotto and place the seared Chilean Sea Bass in the middle. The ragout goes on the sea bass. Garnish with your favorite micro green and serve.

Recipe provided by Mel Mecinas, Executive Chef, Four Seasons Resort Scottsdale at Troon North.

(Originally published in the October 2014 issue of Cowgirl Magazine).


Read More

Two Words: Donkey Basketball

Two Words: Donkey Basketball

We have all seen the creative ways people involve their horses and donkeys, but nothing is as hilarious as Donkey Basketball. This peculiar activity, as the name suggests, involves playing a game of basketball while riding on the backs of donkeys. It may sound absurd,...

Related Posts

Wild Women Of The West: Texas Guinan

Wild Women Of The West: Texas Guinan

Texas Guinan (Mary Louise Cecelia Guinan) was a popular cowgirl star from 1918-1923, who grew up on a ranch near Waco, Texas. Before graduating from high school, she received a scholarship from the Chicago Conservatory of Music. After she acquired a degree in music...

Music On Mondays: Week Of 2/19/24

Music On Mondays: Week Of 2/19/24

Lainey Wilson's new single "Country's Cool Again" “This track is an ode to my upbringing and the story of my journey in this industry – where I have been and where I am now. I’m feeling all the love from Country music fans,...