Chilean Sea Bass With Spicy Fruit Salsa And Potato Galette Recipes

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CITRUS CHILEAN SEA BASS W/ PINEAPPLE MANGO SALSA



Citrus Chilean Sea Bass W/ Pineapple Mango Salsa image

Fresh, crisp, and filling! I love sea bass. 'Specially prepared this way. It's very hardy and does well grilled, sauteed, or baked/broiled. You can prepare the salsa a day or two in advance. Again, gotta love that chopping therapy! :) If you don't like mango or pineapple, you can sub w/ any fruit such as peach or mandarin oranges. YUM!

Provided by MixnVixn

Categories     Tropical Fruits

Time 44m

Yield 4 fillets, 4 serving(s)

Number Of Ingredients 26

4 (4 ounce) chilean sea bass fillets
salt and pepper
1 small red onion, chopped
1/2 cup green onion, whites included, finely diced into rounds
2 tablespoons olive oil
1 tablespoon lemon zest
1 tablespoon orange zest
1 tablespoon lime zest
1/2 cup fresh squeezed lemon juice
1/2 cup fresh squeezed orange juice
1/2 cup fresh squeezed lime juice
2 garlic cloves, minced
1/2 tablespoon gingerroot, grated
1/8 teaspoon sea salt
1/2 tablespoon cracked black pepper
1 pinch garlic salt
1 medium mango, diced
1 cup fresh pineapple, diced
1 cup fresh cilantro, chopped
2 tablespoons red onions, finely chopped
1 jalapeno, seeded, finely diced (optional)
2 tablespoons green onions, whites included, finely diced into rounds
2 tablespoons lime juice
1 tablespoon agave nectar
1 pinch salt
1 pinch cracked black pepper

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 :).

Nutrition Facts : Calories 294.8, Fat 9.7, SaturatedFat 1.6, Cholesterol 46.9, Sodium 198, Carbohydrate 31.9, Fiber 3.7, Sugar 21, Protein 23.4

ROASTED SEA BASS WITH SWEET POTATOES, SPINACH, AND SALSA RUSTICA



Roasted Sea Bass with Sweet Potatoes, Spinach, and Salsa Rustica image

Salsa rustica is an Italian-inspired blend of fresh herbs, capers, vinegar, and oil. Here, it's made with parsley and used to dress a sheet-pan supper of meaty sea-bass fillets, warm spinach, and garlicky sweet potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 55m

Number Of Ingredients 10

2 sweet potatoes (1 pound total), scrubbed and cut crosswise 1/8 inch thick (about 4 cups)
3 cloves garlic, minced (1 tablespoon)
1 shallot, thinly sliced (1/2 cup)
5 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 bunch spinach, tough stems removed (6 ounces; 6 lightly packed cups)
4 skinless sea-bass fillets (each 6 ounces), patted dry
2 tablespoons flat-leaf parsley leaves, chopped
2 tablespoons salt-packed capers, rinsed, drained, and chopped
1 tablespoon white-wine vinegar

Steps:

  • Preheat oven to 425 degrees. Toss sweet potatoes, garlic, and shallot with 2 tablespoons oil. Spread evenly on a rimmed baking sheet and season with salt and pepper. Roast until tender, 25 to 30 minutes.
  • Remove from oven. Drizzle spinach with oil and season with salt and pepper; scatter over sweet-potato mixture. Season fish with salt and pepper; place on top of spinach. Drizzle fish lightly with oil; roast until opaque and flaky, about 12 minutes. Stir together parsley, capers, remaining 3 tablespoons oil, and vinegar. Drizzle mixture over fish and vegetables; serve.

CHILEAN SEA BASS WITH SPICY FRUIT SALSA



Chilean Sea Bass with Spicy Fruit Salsa image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 26

1 teaspoon chopped jalapeno or other hot pepper
1 small red onion, finely chopped
1 papaya, peeled, seeded and chopped
1 ripe mango, peeled, pitted and diced
1/2 cup fresh pineapple, peeled and chopped
1/2 lemon, juiced
1/2 lime, juiced
1 tablespoon honey
1/2 teaspoon chili powder
1 tablespoon chopped cilantro
1/4 cup olive oil or vegetable oil
Pinch salt and pepper
1/4 cup olive oil
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 tablespoon curry powder
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon anise seed
1/2 teaspoon mustard seed, toasted in a dry saute pan for 1 minute
4 Chilean sea bass fillets, or whitefish of your choice
Salt and pepper
1/4 cup flour, for coating
Vegetable or canola oil, for saute

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.

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