Chilean Sea Bass With Spicy Fruit Salsa Food

CHILEAN SEA BASS WITH SPICY FRUIT SALSA

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.

CHILEAN SEA BASS WITH SPICY FRUIT SALSA AND POTATO GALETTE

Steps:

• Wearing rubber gloves, remove jalapeno seeds and membrane and discard. Prepare all the above ingredients, combine, and refrigerate.;
• Combine the above ingredients together to form a spicy paste.
• Preheat oven to 375 degrees. Season fish with salt and pepper and coat with flour. Brush a heavy coating of the spice mixture on the skin of the fish. Add 2 tablespoons of the 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.
• In a hot, 6-inch iron pan heat 2 teaspoons clarified butter till almost smoking. Layer potato slices in oil to cover pan and cook, weighted, until golden brown. Turn galette over and brown, weighted.
• To assemble dish: Plate the galette, top with a layer of mesclun greens and then the sea bass. Sprinkle cut chives over top. Serve with spicy fruit salsa.

GRILLED SEA BASS WITH TROPICAL SALSA

Steps:

• Combine first 10 ingredients in medium bowl; toss to blend. Season salsa with salt. Chill to blend flavors, at least 1 hour and up to 4 hours, tossing occasionally.
• Prepare barbecue (medium-high heat). Brush fish with oil; sprinkle with salt and pepper. Grill until just opaque in center, about 5 minutes per side. Transfer to plates. Top with salsa and serve.

SEA BASS WITH SPICY STRAWBERRY SAUCE

Steps:

• In a plastic zipper bag, combine sea bass fillets, salt and pepper to taste, and Tabasco Sauce; refrigerate at least 4 hours; up to overnight is fine.
• In a small saucepan combine the 3/4 tablespoons Tabasco Sauce, strawberry preserves, vinegar, soy sauce, seafood cocktail sauce and garlic powder; simmer over low heat, stirring occasionally.
• Correct seasoning with salt to taste.
• In the meantime, saute the marinated sea bass fillets in the olive oil until fish is lightly browned and flakes easily but is not dry, about 5 to 6 minutes per side.
• Serve immediately, drizzled with the strawberry sauce.
• Garnish with strawberry slices.

GRILLED SEA BASS WITH CHILI-LIME DRESSING

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
• Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
• Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
• Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.