Chilean Sea Bass with Spicy Pineapple Broth

Chilean Sea Bass with Spicy Pineapple Broth
Chilean Sea Bass with Spicy Pineapple Broth

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    5-ounce Chilean sea bass fillets

  • 1/4

    teaspoon sea salt

  • 1/4

    teaspoon freshly ground black pepper

  • 2

    teaspoons extra virgin olive oil

  • Spicy Pineapple Broth:

  • 2

    fresh Thai red chili peppers

  • 2

    cups fresh pineapple juice

  • 1/4

    teaspoon sea salt

  • 2

    medium sweet potatoes, peeled and diced

  • 1

    teaspoon extra virgin olive oil

  • 1/4

    teaspoon sea salt

  • 1/4

    teaspoon freshly ground black pepper

  • 3/4

    cup Key Lime Cucumber Relish (see recipe)

  • Key Lime Cucumber Relish

  • 1/2

    cup peeled, seeded and diced cucumber

  • 2

    tablespoons diced red bell pepper

  • 1

    tablespoon chopped fresh chives

  • 1

    tablespoon chopped fresh mint

  • 2

    teaspoons chopped fresh cilantro

  • 1

    tablespoon fresh key lime juice

  • 1

    tablespoon fish sauce

  • Pinch freshly ground black pepper

  • In a small bowl, combine all ingredients together.

Directions

1. Prepare Key Lime Cucumber Relish and set aside. 2. Preheat oven to 400°. Lightly coat a baking dish with olive oil. 3. In a large sauté pan, heat first amount of olive oil. Add sea bass skin side down and season with salt and pepper. Sear for 4 to 5 minutes (do not flip fish), then remove from heat and transfer to prepared baking dish. Place in oven and finish cooking for 4 to 5 minutes. 4. Slice Thai chili peppers in half lengthwise. In a small sauce pan, over medium high heat, add peppers and pineapple juice. Bring to a boil. Stir in salt and remove from heat. 5. Blanch diced sweet potato in boiling water until soft, about 10 minutes. 6. Using the sauté pan from the fish, heat the second amount of olive oil. Add the blanched sweet potatoes, salt and pepper and continue sautéing until potatoes are heated through. 7. Ladle 1/2 cup Spicy Pineapple broth in a bowl. Top with 1/4 cup sweet potatoes and 1 fish fillet. Top fish with 3 tablespoons Key Lime Cucumber Relish. Repeat with remaining ingredients.

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