![]() Return to heat and cook until alcohol is cooked out. Bring to a boil, reduce heat, and simmer until thickened. In a small saucepan over medium heat, combine mango, cream, and lemon juice. Place it on a baking sheet and bake in a preheated oven at 400F for 15-20 minutes until the fish is opaque and flakes easily. Season the fish with salt, pepper, and a sprinkle of paprika. Preheat oven to 350 degrees F (175 degrees C). This recipe combines the buttery texture of Chilean Sea Bass with the sweet and tangy flavors of mango salsa. Transfer to a baking pan, place in oven and cook 5 to 7 minutes or until fish flakes easily with a fork. As soon as the butter melts, add fish to skillet. Get the recipe and nutritional info here. In a food processor, combine macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes. Heat a cast-iron skillet over medium-high heat until very hot. Add brown sugar and stir, allowing to cook for 3 minutes. Enjoy bold flavors in this delicate Chilean Sea Bass with Quinoa & Mango Salsa. Melt butter in a medium pan over low to medium heat (do not let butter brown). Do not over mix the batter.įor the Sweet Plantain Compote: Peel plantains and cut plantains into 1/4 inch cubes. Add sifted flour in the bowl and mix lightly. Add ice water in the bowl (be sure to use very cold water). Store in refrigerator until ready to use, stirring occasionally.įor the Tempura Batter: Beat eggs in a bowl. Brush honey on all sides of the sea bass. Take out fish from your oven and turn your oven to 475 degrees Fahrenheit or on ‘broil’ setting. Add black beans, corn, jalapeno peppers, cilantro and lime juice and mix. Add marinated sea bass on the parchment paper. Spoon Sweet Plantain Compote over the fish and serve.įor the Black Bean and Corn Mango Salsa: Cut mango and onion into 1/8 inch pieces and put into a large bowl. Gently place a piece of fish on top of the salsa. Turn upside down on a large plate tapping the bottom until the salsa is on the plate still in the shape of the ramekin. Spoon mango salsa into small ramekin and pack full using the back of a spoon. When both sides are golden brown remove from the pan and drain on a paper towel.Īfter all pieces of the fish are cooked place on a baking sheet and put in warm oven (250) to keep warm and continue cooking. This dish, with its sweet and savory flavor, would pair well with your sea bass. 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. Watching the fish carefully, turn after the first side is golden brown and brown the other side. The recipe involves spiralizing a large purple top turnip, sautéing it with shallots and garlic in olive oil, then cracking eggs over the noodles and broiling the entire skillet. Place the mango in a small saucepan over medium heat. Piece by piece, coat top and bottom of each piece of fish, dip into coconut and place in pan presentation side down. As you continue to fry the fish you may need to add more oil and butter. Preheat a large pan with oil and butter so that it generously coat the bottom of the pan. Prepare tempura batter and have coconut flakes ready in a large shallow dish or bowl.
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