Baked Chilean Sea Bass With Banana Chutney Food

BANANA LEAF-WRAPPED CHILEAN SEABASS WITH PICKLED RED ONIONS

Steps:

• For the pickled red onions: In a medium saucepan over high heat, add the vinegar, sugar, peppercorns and 2 tablespoons salt. Mix well and add the beets and onions. Once it comes to a boil, stir to dissolve the sugar and salt then remove from the heat. Allow to cool then cover and refrigerate at least 1 hour and up to overnight.
• For the grouper: In a small bowl, add the orange zest, juice, olive oil, ground achiote and cumin. Mix well to combine, then pour the marinade into a large resealable plastic bag. Add the grouper filets and seal the bag tightly, squeezing out any excess air from the bag. Gently mix around so the marinade coats the fish well. Refrigerate for 45 minutes.
• Clean the grill grates and preheat a grill to medium-high heat.
• Arrange 2 banana leaves to form a cross. Remove one piece of grouper from the marinade and place in the center of the leaves. Season with 4 to 5 turns freshly ground black pepper and 1 teaspoon salt. Wrap the fish up tightly in the banana leaves by folding over one flap at a time, alternating each side so they overlap. Secure the last folds of the leaves together with toothpicks to hold in place. Place the banana leaf-wrapped grouper on the grill, and cook until the leaves turn bright green and begin to char around the edges, 5 to 6 minutes per side. Remove from the grill and set aside.
• To serve, cut open the banana leaves to expose the fish, add a large spoonful of Spicy Grilled Corn Salsa and garnish with the pickled red onions, chopped scallions and cilantro.
• Preheat a grill to medium-high heat.
• Place the corn on the grill and cook until well charred all over, 5 to 6 minutes per side. Drizzle the poblanos and fresnos with olive oil and season with 5 to 6 turns freshly ground black pepper and 1 teaspoon salt. Place the chilies on the grill and cook until lightly charred on all sides, 3 to 4 minutes. Place the chiles into a bowl, cover tightly with plastic wrap and allow to steam for 3 to 4 minutes.
• Hold a corn cob upright in a large mixing bowl. Using a chef's knife, cut off the kernels and let them fall into the bowl. Repeat with the remaining corn. Set aside the kernels. Discard the cobs.
• Remove the skins from the chiles. Mince the fresnos, dice the poblanos and add them to the bowl with the corn kernels. Add the red onions, scallions, lime zest, juice, garlic, agave and 2 tablespoons olive oil. Stir to combine and season with salt and pepper. Refrigerate until ready to serve.

SAUTEED CHILEAN SEA BASS

Steps:

• Preheat oven to 200 degrees F.
• Place flour for dredging in a shallow bowl. Coat each fillet with seasoned flour and shake off excess. Heat a large nonstick skillet over medium heat for 3 to 4 minutes. Add butter/olive oil combination. Add the fillets, without crowding. Increase heat to high and saute, shaking the pan from time to time, until the bottom of the fish is nicely browned, about 3 minutes. Turn and brown the other side. Remove fish to a plate and keep warm in the oven. Repeat with remaining fillets.
• Deglaze the pan with white wine. Cook, stirring over high heat until reduced by about one-third. Stir in remaining butter and drained capers.
• Plate fish and drizzle sauce around each fillet.

CHILEAN SEA BASS*

Steps:

• Saute shallots, garlic, red chili flakes, and cayenne pepper in a large dry skillet or saucepan over medium heat until fragrant. Add clam juice, white wine, honey, and gelatin and reduce for about 45 minutes.
• Preheat a grill to medium, using mesquite wood. Place bass on grill and quickly sear the fish. Then brush the sauce on the fish and return the fish to the fire and cook until fish is opaque and a knife slides in easily, making sure to brush on the sauce each time the fish is turned.
• Remove sea bass from heat and serve with fresh vegetables and starch of choice.

BAKED CHUTNEY-STUFFED SEA BASS

Steps:

• For the chutney: Blend the cilantro, lemon juice, garlic, ginger, chiles, coconut, pistachios, and cumin in a food processor to a puree.
• Heat a small amount of the vegetable oil in a small saucepan over a medium heat. When the oil is hot, add the mustard seeds. Be careful of the popping mustard seeds and splattering of oil. When the mustard seeds start to pop, remove the pan from the heat, and add the seeds to the chutney mixture. Season the mixture well with salt, and freshly ground black pepper.
• In a separate bowl, mix 2 tablespoons of the chutney mixture with 1 tablespoon vegetable oil. Brush the chutney mixture all over the sea bass, and set aside to marinate for 20 to 30 minutes.
• While the fish is marinating, preheat the oven to 350 degrees F.
• When the fish has marinated, spoon the remaining chutney mixture into the cavities of the sea bass. Place the stuffed sea bass onto a sheet pan, and bake in the oven for 15 to 20 minutes, or until the flesh of each sea bass is opaque.
• To serve the dish, divide the stuffed sea bass among four serving plates. Spoon a portion of the new potatoes and green salad alongside. Garnish each plate with a wedge of lemon.

BAKED SEABASS WITH HOMEMADE GARLIC BUTTER AND HERB BREAD CRUMB TOPPING

Steps:

• Preheat oven to 350 degrees F.
• Pulse the bread in a food processor to get slightly coarse bread crumbs.
• Coat a casserole dish just large enough to hold the fillets with 1 tablespoon butter. Place the fillets in the dish and season with salt, pepper, lemon zest and juice, and thyme leaves.
• Melt the remaining 1/2 stick of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter.
• Remove the garlic chunks from the butter. Add the bread crumbs and lightly toss until all the butter has been absorbed. Turn the heat off, stir in the parsley and season, to taste, with salt and pepper.
• Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through.

CHILEAN SEA BASS WITH MUSTARD

Steps:

• Let the sea bass sit at room temperature for about 20 minutes.
• Season it with salt and pepper on both sides.
• Melt butter in pan over medium-high heat.
• Cook the sea bass for 4 minutes.
• Turn over and apply a thin coat of coarse grain mustard, sprinkle with Lawry's seasoning or Mrs.
• Dash, then sprinkle bread crumbs on top.
• Cover the pan and turn heat to low for 6-8 minutes or until fish flakes with fork.

BAKED CHILEAN SEA BASS

Steps:

• Preheat the oven to 425 degrees.
• Clean the fish.
• Put skin side down on a baking sheet.
• Rub olive oil on the fish and coat with the salt, pepper, and Cajun seasoning.
• Bake for 20-25 minutes.

BAKED CHILEAN SEA BASS WITH BANANA CHUTNEY

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine bananas, garlic, lime juice, cilantro, and cumin. Stir in fish sauce. Place fish fillets in a 15" x 10" x 2" glass baking dish. Top each fillet with about ¼ cup of banana chutney. Sprinkle peanuts evenly over top. Bake for 12-15 minutes until fish flakes easily with a fork. Transfer to serving platter and garnish with cilantro sprigs and lime slices, if desired.