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Pan Seared Yuzu Black Seabass, Ginger Farro, Red Kuri Squash Puree, Blanched Romanesco & Caulilini

One of our favorite fall dishes from Chris Phat — flavorful, healthy, and FUN! Kuri squash, caulinini, romanesco, ginger – we can taste and smell the wonderful aromas already. Don’t miss out on this dish, black sea bass season won’t be here forever!


  • Black Seabass 
  • Romanesco
  •  Baby Cauliflower “Caulilini”
  • 1 Cup of Farro 
  • Yuzu Olive Oil 
  • Herbs De Provence Seasoning
  • 1 Red Kuri Squash 
  • Salt & Pepper 
  • Extra Virgin Olive Oil 
  • Ginger Veggie Broth 


  1. Wash & Rinse Squash, Romanesco, Caulilini 
  2. Peel Skin Off Red Kuri Squash, Cut Off Ends & Slice In Half and Scoop Out Inside Seeds 
  3. Dice Red Kuri Squash into Chunks 
  4. Bring a Medium Pot of Salted Water to a Boil
  5. Chop & Slice Romanesco
  6. Chop Caulilini Ends
  7. Add Squash To Boiling Pot Water, Cook Until Soft. Strain. 
  8. Puree Squash with 2-3 Tbsp E.V.O.O & Pinch of Salt 
  9. Blanch Romanesco & Caulilini 
  10. Rinse 1 Cup of Farro Before Cooking
  11. Cook Farro in 1 16oz Bottle of Ginger Veggie Broth + 1 Cup Of Water. Season with Salt & Pepper. Allow to cook on Medium- Low Heat for about 25mins
  12. Drizzle & Massage Black Seabass with Yuzu Oil. Season with Herbs De Provence, Salt & Pepper
  13. Heat Non Stick Pan on High. Add Oil
  14. Pan Fry Seabass Skin Down. Few Minutes on Each Side. 
  15. Plate Puree, Caulilini, Ginger Farro, Romanesco, & Place Seabass on Top. Finish with Yuzu Oil & Extra Seasonings

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