Chilean Sea Bass With Spicy Fruit Salsa And Potato Galette Recipes

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.

CHILEAN SEA BASS WITH LIGHT SOY AND CHIVE SAUCE

Steps:

• Make the sauce: Slice shallots, saute with butter and add white wine. Cook total reduction, add fish stock, and reduce to 1/2. Add heavy cream. Blend with 2 ounces of butter; add the soy, salt and pepper to taste. Keep warm.
• Make the garnish: Slice the onion, dredge in flour. Shake off excess and fry until golden brown. Keep warm on a paper towel. Cut the scallion and saute with olive oil. Mix with the whipped potatoes. Salt and pepper to taste. Keep warm. Peel, de-seed and dice tomatoes. Cut chives.
• Progression: Saute the bass with olive oil, salt and pepper to taste. When thoroughly cooked squeeze lemon juice on fish.
• Ready to eat: To serve, place some whipped potatoes on the center of the plate. Add tomatoes and chives to the sauce, place around the potatoes. Place the fish on the potatoes and top with fried onions. Serve hot.

ROSEMARY AND LIME ROASTED SEA BASS WITH MEDITERRANEAN SALSA

Steps:

• Prepare the Mediterranean Salsa: Combine all of the ingredients in a large bowl and toss to mix well. Let sit at room temperature for 30 minutes to allow the flavors to blend before serving or cover and refrigerate for up to 2 days.
• Preheat oven to 400 degrees F. Rinse the fish well under cold running water (to make sure the cavity is clean of any entrails) and pat it dry. With a sharp knife, make 4 deep diagonal incisions down to the bone on each side of the fish. Sprinkle the cavity with salt and pepper. Lay the onion rings, lime rounds, and rosemary sprigs in the cavity. Close the fish. Insert the garlic slivers into the incisions.
• Tie the fish together in 3 or 4 places with butcher's twine to close the cavity. Place the fish on a bed of rosemary branches (or a rack) set in a large roasting pan. Rub the fish with the olive oil; sprinkle with salt and pepper. Roast the fish until completely cooked through, about 40 minutes.
• Transfer the fish to a large platter and remove the twine, top with the Mediterranean Salsa. You can also serve this fish on a bed of spinach or arugula leaves with a side of warm orzo tossed with a little chopped fresh parsley and olive oil.

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 :).