Chilean Sea Bass W Pineapple Mango Salsa And Steamed Asparagus Recipes

CHILEAN SEA BASS WITH GRILLED MANGO SALSA

Steps:

• Prepare a grill for medium heat cooking.
• Slice each mango on either side of the pit to yield 2 thick slices.
• With a large spoon, scoop mango flesh in one piece from mango skin.
• Repeat with all slices.
• Season with salt and pepper.
• Place mango slices cut side down on grill and grill for until lightly charred, about 2 minutes.
• Flip mango slices and grill 2 minutes longer. Set mango aside to cool.
• Combine red pepper, green onion, jalapeño pepper and olive oil in a large bowl.
• When mango slices have cooled, dice them.
• Add diced mango to the mixing bowl with lime juice, cilantro and salt and pepper. Toss to combine.
• Taste and adjust seasoning. Set aside.
• Brush fish on both sides with olive oil and season with salt and pepper.
• Grill fish about 5 minutes per side, until just opaque in the center.
• Garnish fish with mango salsa and serve immediately.

CITRUS CHILEAN SEA BASS W/ PINEAPPLE MANGO SALSA

Steps:

• Mix all salsa ingredients together in a bowl until combined. Season both sides of fillets with salt and pepper.
• Preheat grill to high heat. Brush hot grill rack with olive oil to prevent sticking.
• Mix all marinade ingredients together in a bowl. Reserve half for grilling process. Place sea bass fillets in glass baking dish or container. Pour marinade over top. Let set for 7-10 min turning once.
• Place fillets about 1/2 apart on grill pouring their marinade juices over top of them. Grill for 7 minutes then turn over, pour reserved marinade over top of them and continue grilling for an additional 7 minutes or until easily flaked with a fork.
• Transfer to serving plate, top with salsa, and enjoy!
• I also like to serve mine with herb rice :).

CHILEAN SEA BASS WITH SPICY FRUIT SALSA

Steps:

• Wearing rubber gloves, remove jalapeno seeds and membrane and discard. Prepare all the above ingredients, combine and refrigerate.
• For the Spicy Paste: Combine the above ingredients to form a spicy paste.
• For the Sea Bass: Preheat oven to 375 degrees. Season fish with salt and pepper and coat with flour. Brush a heavy coating of the spice paste on the skin of the fish. Add 2 tablespoons of oil to a very hot oven-safe skillet and sear the fish skin side down. When the skin is crispy, place the fish in the oven for approximately 10 to 12 minutes until done. Serve with spicy fruit salsa.

SAUTEED CHILEAN SEA BASS

Steps:

• Preheat oven to 200 degrees F.
• Place flour for dredging in a shallow bowl. Coat each fillet with seasoned flour and shake off excess. Heat a large nonstick skillet over medium heat for 3 to 4 minutes. Add butter/olive oil combination. Add the fillets, without crowding. Increase heat to high and saute, shaking the pan from time to time, until the bottom of the fish is nicely browned, about 3 minutes. Turn and brown the other side. Remove fish to a plate and keep warm in the oven. Repeat with remaining fillets.
• Deglaze the pan with white wine. Cook, stirring over high heat until reduced by about one-third. Stir in remaining butter and drained capers.
• Plate fish and drizzle sauce around each fillet.

CHILEAN SEA BASS W/ PINEAPPLE MANGO SALSA AND STEAMED ASPARAGUS

Steps:

• Mix all salsa ingredients together in a bowl until combined.
• Preheat grill to high heat. Brush hot grill rack with olive oil to prevent sticking.
• Mix all marinade ingredients together in a bowl. Reserve half for grilling process. Place sea bass fillets in glass baking dish or container. Pour marinade over top. Let set for 10-15 min turning once. Cut top of filets to the middle to hold the juices of the marinade. Place fillets about 1/2 apart on grill pouring their marinade juices over top of them. Grill for 8 minutes then, pour reserved marinade over top of them and continue grilling for an additional 8 minutes or until easily flaked with a fork.
• While fish is grilling break off tough ends of asparagus. Preheat non stick pan for 1 minute. Heat 1 teaspoon of unrefined virgin coconut oil for a minute over a medium heat. Add asparagus, cover with lead for 3-5 minutes until tender. Toss with Sherry vinegar and cook additional 2 minutes. Sprinkle a tablespoon of Balsamic vinegar, wrapped asparagus in the foil and reserved covered in the same pan.
• Transfer to serving plate, top with salsa, top asparagus with fresh grated Romano cheese and enjoy!

GRILLED SEA BASS WITH JALAPENO-MANGO SALSA

Steps:

• Heat a grill pan on the stovetop over medium-high heat. Drizzle the fish on both sides with olive oil and sprinkle with salt and pepper. Place the fish onto the hot grill pan and cook until opaque in the center, about 5 minutes per side. Transfer to a plate. Top each piece of fish with 1/2 cup Jalapeno-Mango Salsa and serve with lime wedges. Accompany with white rice if desired.
• Heat the vegetable oil in a small saute pan over medium-high heat. Lightly fry the jalapeno chiles, turning them in the pan until their skins are blistered, about 5 minutes. Set aside to cool. Once cooled, stem, seed and finely chop the jalapeno chiles and place them into a large mixing bowl. Add the cilantro, mangoes, lime juice and onions and season with salt and pepper. Serve immediately or store the salsa in the refrigerator in an airtight container for up to 3 days.

CHILEAN SEA BASS*

Steps:

• Saute shallots, garlic, red chili flakes, and cayenne pepper in a large dry skillet or saucepan over medium heat until fragrant. Add clam juice, white wine, honey, and gelatin and reduce for about 45 minutes.
• Preheat a grill to medium, using mesquite wood. Place bass on grill and quickly sear the fish. Then brush the sauce on the fish and return the fish to the fire and cook until fish is opaque and a knife slides in easily, making sure to brush on the sauce each time the fish is turned.
• Remove sea bass from heat and serve with fresh vegetables and starch of choice.

HERB-STEAMED CHILEAN SEA BASS

Steps:

• Cut the sea bass in half horizontally. Season the inside with salt and pepper and fill the center with the chopped herbs. Reassemble the sea bass and season the outside with salt and pepper to taste. Wrap in plastic wrap.
• Steam the sea bass in an 8-inch, flat-bottomed steamer, covered, for 6 minutes, or until it is barely opaque.
• To assemble: Remove the plastic wrap. Use a very sharp knife to cut the fish into eight 2-inch wedges. Choose a flat, colorful plate to set off the dramatic form of the fish. Stand one wedge on its end and show the herb filling of the other. Garnish with fresh herbs.

CHINESE STEAMED SEA BASS

Steps:

• Season sea bass with salt.
• Place 1/3 of the spring onions and ginger onto a glass or ceramic plate; cover with sea bass. Scatter remaining spring onions and ginger over the sea bass.
• Bring a wide pot of water to a boil. Set a rack inside the boiling water; place the plate of sea bass on top. Cover pot and steam until sea bass flakes easily with a fork, 8 to 10 minutes. Pour out any water that may have collected on the plate.
• Mix soy sauce, chile oil, and sugar together in a small bowl; pour over the sea bass before serving.

CHILEAN SEA BASS WITH MOHO SAUCE

Steps:

• Prepare the Moho Sauce: Mix the garlic and onion in a small bowl with the cumin, salt, and pepper. Place the oil in a small, heavy saucepan over low heat. Add the onion mixture and cook, stirring, for 10 minutes or until translucent. Add the lime juice and vinegar, then simmer over medium-low heat for 5 minutes. (Makes 2/3 cup.).
• Halve the sea bass fillets crosswise (into 8-ounce pieces).
• In a shallow bowl, whisk the lime juice with 3 tablespoons of the olive oil, salt, pepper, and garlic. Add the fish and coat well. Marinate for 15 minutes. Remove and pat dry.
• Preheat the oven to 450°F.
• With a very sharp knife, score the skin side of the fish twice diagonally to prevent curling.
• Place the remaining 2 tablespoons of olive oil in a nonstick skillet. Sear the fish, skin-side down, over medium heat, holding the fillets down with a spatula until the skin is crispy and golden brown.
• Remove fish to an ovenproof dish or skillet and bake in the oven for 8 to 10 minutes, or until cooked through.
• Meanwhile, set the Moho Sauce over very low heat and gently heat through.
• Peel and slice the avocado in half lengthwise, remove the pit and slice each half into thin slices lengthwise.
• To serve, place a fish fillet in the center of 4 dinner plates. Spoon 1 to 2 tablespoons of Moho Sauce atop each fillet. Fan 3 or 4 slices of avocado atop each serving and sprinkle with chopped cilantro. Place a bowl of the extra cilantro and a bowl of Moho Sauce on the table.

BLACK BEAN AND MANGO PINEAPPLE SALSA

Steps:

• Mix all ingredients in large mixing bowl.
• Serve at room temperature.

P F CHANG'S OOLONG MARINATED SEA BASS

Steps:

• Combine the first six ingredients in a medium saucepan over medium heat. Bring to a boil then reduce heat and simmer for 5 minutes. Cool uncovered, then strain out the ginger, garlic, and tea.
• Put your sea bass fillets in a storage bag or a covered container with 2 cups of the marinade. Reserve the remaining sauce. Let the fish have a nice soak in the marinade for 5 to 7 hours in the fridge. If the sauce doesn't completely cover the fish, be sure to turn the fillets a couple hours in so that all sides get marinated.
• When you are ready to prepare the fish, preheat your oven to 425 degrees F. Arrange the fillets on a baking sheet. Bake the fish for 22 minutes or until the edges of the fillets are starting to turn brown.
• Crank the oven up to a high broil and broil fish for 2 to 3 minutes or until you get some dark patches around the edge of the fillets. Just don't let them burn.
• As your fish is baking, first start to reheat the reserved sauce on low then heat up a wok or large skillet with one tablespoon of vegetable oil over medium heat. Add the spinach, garlic and baby sweet corn, and a dash of salt and pepper to the pan. Saute the veggies just until the spinach is wilted, then arrange the spinach and corn on each of the four plates.
• When the sea bass is done broiling, use a spatula to carefully lay the fillets over the spinach and baby corn on each plate. Split the remaining sauce and pour it over each of the fillets before serving.

GRILLED SEA BASS WITH MANGO SALSA

Steps:

• Combine mango, onion, cilantro, jalapeno, 1/4 cup lime juice, 2 T. olive oil. Season with salt and pepper and refrigerate for 2 hours.
• Brush both sides of fish with remaining olive oil and lime juice. Sprinkle with chili powder, salt and pepper. Grill (or broil) for about 4 minutes on each side or until cooked through. Serve with salsa.

GRILLED SEA BASS WITH TROPICAL SALSA

Steps:

• Combine first 10 ingredients in medium bowl; toss to blend. Season salsa with salt. Chill to blend flavors, at least 1 hour and up to 4 hours, tossing occasionally.
• Prepare barbecue (medium-high heat). Brush fish with oil; sprinkle with salt and pepper. Grill until just opaque in center, about 5 minutes per side. Transfer to plates. Top with salsa and serve.

JERK SEA BASS & PINEAPPLE SALSA

Steps:

• Mix the jerk seasoning, garlic, ginger, lime zest and oil in a bowl. Using a sharp knife, cut slits in the skin of the fish and rub liberally with the marinade. Leave on a tray in the fridge for at least 1 hr.
• For the salsa, combine all the ingredients, cover and leave to marinate at room temperature for up to 1 hr until ready to serve.
• Put each fish on a sheet of foil, and bring the sides around to make an open-topped boat shape. Cook for 15-20 mins on a barbecue, turning halfway, or until cooked through. Alternatively, heat the oven to 220C/200C fan/gas 7 and bake the fish on a non-stick baking tray for 15-20 mins or until just cooked. Serve scattered with the extra coriander and the salsa on the side.

CHILEAN SALSA

Steps:

• In a mortar, crush the garlic, chile peppers, and salt and make a paste, using a circular motion with the pestle.
• Transfer mixture to a serving bowl.
• Add the remaining ingredients and stir to combine.
• Will keep in the refrigerator for 2-3 days.