![]() Meanwhile, combine all the ingredients for salsa. Flip and cook for an additional 5 minutes. When the pan is nice and hot, add the fish fillets with the skin side down (if they have skin). Turn off the heat and let the rice and fish stand, covered, for another 5 minutes.Ĥ. Heat the remaining 1 tbsp avocado oil in a cast iron (or another oven-safe skillet) over medium-high heat. mango fresh chile Fresno, serrano, or jalapeno chile, stemmed, seeds and veins removed, minced. Place the fish fillet on top of the rice, cover, and cook for about fifteen minutes, or until all the coconut water is absorbed.ģ. sea salt and fresh ground pepper Mango Salsa. Bring to a boil, then decrease the heat until the liquid is barely bubbling. In a small skillet fitted with a lid, combine the coconut water, rice and 1/4 teaspoon f salt over medium-high heat. Pat dry the fish with a paper towel and season with salt and pepper.Ģ. The recipe called for a scallion, but I forgot to buy one and used some red onion instead.ġ. Season both sides of room temperature Chilean Sea Bass with salt and pepper to taste. Now is the perfect time to start on your fish. Cover pan with a lid and allow veggies to simmer on low for 10-15 minutes. ![]() Brush honey on all sides of the sea bass. Ingredients 4 whole sea bream or mackerel, descaled and cleaned (ask your fishmonger to do this) 2 tbsp Cajun seasoning (we used Schwartz) zest and juice 1. Once ingredients begin to simmer, lower heat and add sliced olives, chopped roasted red peppers, capers, and tomatoes. Arrange grapefruit segments and mangoes atop greens drizzle with some dressing. ![]() Take out fish from your oven and turn your oven to 475 degrees Fahrenheit or on ‘broil’ setting. Toss greens in large bowl with enough dressing to coat divide among 6 plates. Add chopped romaine lettuce on a salad platter. Let cool slightly, add honey or sugar, then pure in a food processor or blender. Reduce heat and simmer for 15 minutes of until mango is soft and liquid is reduced by half. Add pear or grape juice and bring to a boil. Let marinade (you can refrigerate if you need more time) for the time you need to make the salad. Place the mango in a small saucepan over medium heat. **I ended up doubling all the ingredients for the salsa. Add marinated sea bass on the parchment paper. Crush garlic with half a spoon of salt and 1 tbsp of extra virgin olive oil and apply the marinade evenly over the sea bass fillets. Leaves from 3 or 4 sprigs cilantro, chopped Slightly adapted from Serve Yourself Cookbook by Joe Yonanģ/4 cup coconut water (must be labeled 100% coconut water)ġ/3 cup jasmine or other long-grain white riceġ kiwi, peeled and cut into 1/2-inch cubes**ġ/2 ripe avocado, peeled, pitted, and cut into 1/2-inch cubesġ/2 fresh jalapeno chile, stemmed, seeded, and finely chopped Chilean Sea Bass with Coconut Rice and Avocado Kiwi Salsa ![]()
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