Sesame Sea Fish With Pineapple Salsa Food

SOY SEARED SEA BASS WITH PINEAPPLE SALSA

Steps:

• For the fish, mix soy, teriyaki & brown sugar thoroughly. Place portions of sea bass in mixture and make sure fish is either completely covered, or turn frequently. Marinate up to 2 hours; no less than a half hour.
• For the salsa, prep all ingredients and toss together until fully mixed. Set aside while fish is being cooked.
• After marinating fish, in a large saute pan, heat about 1/8" oil over high heat. (Make sure oil coats the entire bottom--this gets a bit sticky without the proper coating.).
• Once oil "pops," cook sea bass until soy is well caramelized on fish, turning a dark brown and releasing from the pan, then flip over and continue until fish is done, flaking easily when pierced with a fork.
• (I will not tell you how long, because it really, REALLY depends on the thickness of the fish pieces. Just watch it carefully!).
• Hold fish on a cooling rack in a warm (170 -200 degree) oven until ready to serve, best when done immediately.
• Serve with salsa and a few avocado wedges if you want to get fancy.

FISH FILLETS WITH PINEAPPLE-JALAPENO SALSA

Steps:

• To prepare salsa: Cut the top and skin off pineapple, remove the eyes and core. Finely dice the pineapple (you will have about 4 cups diced pineapple) and place in a medium bowl. Add scallions, cilantro, lime juice, jalapeno and oil. Toss to mix. Season with 1/4 teaspoon salt and pepper. Serve immediately or cover and refrigerate for about 1 hour to allow flavors to blend.
• To prepare fish: Combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish; thoroughly dredge fillets (discard any leftover flour).
• Heat oil in a large nonstick skillet over medium-high heat. Add the fish, working in batches if necessary, and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Serve each portion of fish with about 1/4 cup salsa each.

GRILLED FISH ON PINEAPPLE PLANKS WITH SPICY PINEAPPLE SALSA

Steps:

• Prepare a grill for medium-high heat. Cut the top from the pineapple and discard. Cut the sides off to make 4 flat planks. Finely dice the pineapple flesh (discard the core) and put it in a medium bowl.
• Finely grate the ginger and add half to the bowl with the pineapple; reserve the rest. Add the cilantro, oil, tomatoes, bell pepper, jalapeno, lime juice and onion to the diced pineapple. Season with 1/4 teaspoon salt, then toss well and refrigerate while you make the fish.
• Stir the soy sauce and honey together with the remaining ginger in a small bowl. Brush the fish with oil and sprinkle lightly with salt. Brush the tops (the flesh side) of the pineapple planks with some of the soy sauce mixture and place the fish fillets on top of the planks. Brush the remaining soy sauce mixture on the tops of the fillets, folding the thinner part of the fillets under if needed to fit on the plank.
• Place the pineapple planks on the grill, cover and cook until the fish is just cooked through, 15 to 20 minutes. Serve the fish on the planks topped with some of the salsa. Serve the remaining salsa on the side or reserve to serve with chips.

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.

CRISPY BAKED FISH WITH TROPICAL SALSA

Steps:

• Heat oven to 425°F. In 13x9-inch pan, melt butter in oven.
• In small bowl, mix Bisquick mix, cornmeal, chili powder and salt. Dip fish fillets into egg, then coat with Bisquick mixture. Place in pan.
• Bake uncovered 10 minutes. Turn fish; bake about 15 minutes longer or until fish flakes easily with fork.
• Meanwhile, in glass or plastic bowl, mix all fruit salsa ingredients. Serve salsa with fish.

GRIDDLED SWORDFISH WITH PINEAPPLE & CHILLI SALSA

Steps:

• Trim the swordfish of any fatty layers and cut out any bloodstained flesh or ask your fishmonger to do this for you. Cut into 4 chunky steaks (about 2cm thick). The thickness must be even for a perfect 'cuisson' (a chef's term for 'doneness').
• In a shallow dish, mix 120ml oil, 1 tbsp sesame oil, juice of 1 lime, 1 lightly crushed garlic clove, 2 good pinches of salt and the rosemary. Put the fish steaks into the marinade, cover and chill from 1 hr to a day until ready to cook, turning them once or twice.
• For the salsa, peel and dice the pineapple and put two thirds of the diced flesh into a blender or food processor with 1 tsp salt, the shallot, 2 tbsp olive oil and the remaining sesame oil. Whizz until smooth.
• Slit the chillies open and remove seeds. Chop the flesh. Peel the lemongrass; cut the stalk into strips then dice. Place the chillies, lemongrass, 1 garlic clove and lime juice into a large mortar. Roughly crush, then work the onions and ginger in to form a paste.
• Finely chop the coriander leaves and shred the basil leaves. Add to the chilli mixture, then mix with the pineapple purée and the extra pineapple dice. Put in a bowl and pour over the remaining 1 tbsp oil. Cover and chill for up to a day.
• To cook the swordfish, heat a grill or griddle pan until really hot. Drain the steaks from the marinade and place on the griddle. Watch the flesh change from translucent to pale cream - the 'cuisson' - 1 min. Turn the steaks and cook for 1 more min - no more! To serve, arrange the cherry tomatoes, cucumber pappardelle and roasted lettuce on plates. Drizzle over the salsa and top with the swordfish.

JERK SEA BASS & PINEAPPLE SALSA

Steps:

• Mix the jerk seasoning, garlic, ginger, lime zest and oil in a bowl. Using a sharp knife, cut slits in the skin of the fish and rub liberally with the marinade. Leave on a tray in the fridge for at least 1 hr.
• For the salsa, combine all the ingredients, cover and leave to marinate at room temperature for up to 1 hr until ready to serve.
• Put each fish on a sheet of foil, and bring the sides around to make an open-topped boat shape. Cook for 15-20 mins on a barbecue, turning halfway, or until cooked through. Alternatively, heat the oven to 220C/200C fan/gas 7 and bake the fish on a non-stick baking tray for 15-20 mins or until just cooked. Serve scattered with the extra coriander and the salsa on the side.

SPICY SWEET SHRIMP WITH PINEAPPLE SALSA

Steps:

• Cook rice according to package directions. Stir in beans; cover and keep warm., While rice cooks, heat oil in a large skillet over medium-high heat. Saute onion until tender, 3-4 minutes. Stir in pineapple juice, brown sugar and chili sauce; bring to a boil. Cook, uncovered, on high until liquid is reduced to 1/2 cup, 10-12 minutes., For salsa, toss pineapple with red pepper, cilantro, red onion, lime juice, salt and pepper., Once sauce has reduced, stir in shrimp and return just to a boil. Reduce heat; simmer, uncovered, until shrimp turns pink, 2-3 minutes. Serve with rice mixture and salsa.

CARIBBEAN FISH WITH PINEAPPLE SALSA

Steps:

• For marinade, combine all ingredients except fish in blender container; blend until smooth.
• Place fish in resealable plastic bag. Pour marinade over fish; close bag securely, turning to coat. Refrigerate 1 hour.
• Meanwhile, combine salsa ingredients in a medium bowl; let stand 30 minutes. Stir in additional rice vinegar to taste.
• Drain fish and discard marinade. Grill or broil 6 to 8 minutes, or until cooked as desired. Serve with pineapple salsa.

SESAME SEA FISH WITH PINEAPPLE SALSA

Steps:

• Combine pineapple through cilantro for the salsa.
• Rub each fish fillet with sesame oil and sprinkle with seeds. Press down on the fish with a spatula to fix the seeds in place.
• In a small skillet over medium heat, sauté mahi mahi, seed side down, in safflower oil for 4 minutes. Flip carefully and sauté about 4 minutes more until fish flakes with a fork.
• Serve with salsa.

SEA BASS WITH PINEAPPLE-DIJON CREAM SAUCE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Pat fish dry with paper towels and lightly season with seafood seasoning.
• Coat an ovenproof skillet with oil and heat over medium-high heat until oil begins to shimmer but not smoke, about 1 minute. Place seasoned fish in the hot skillet and cook until lightly brown on 1 side, 4 to 5 minutes.
• Turn fish over and place skillet in the preheated oven. Roast until fish flakes easily with a fork, 7 to 9 minutes. Transfer fish to a plate and cover tightly with aluminum foil.
• Drain any excess oil from the skillet and return to the stove over medium-high heat. Add pineapple juice and scrape the bottom of the pan to release any browned bits. Add wine, chicken stock, and cream. Simmer until as thick as desired, 1 to 3 minutes. Remove skillet from heat, add mustard and butter. Whisk until melted and smooth. Serve sauce over roasted sea bass.

SALMON WITH GINGER PINEAPPLE SALSA

Steps:

• Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the tomatoes, green onions, jalapeno, vinegar, garlic, sesame oil, honey, ginger, red pepper flakes, 1/4 teaspoon salt, pineapple and reserved juice; mix well. Cover and refrigerate until serving., Pat salmon dry with paper towels. Sprinkle with cumin, pepper and remaining salt. Place skin side down in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 10-15 minutes or until fish flakes easily with a fork. Serve with salsa.

FISH TACOS WITH PINEAPPLE SALSA

Steps:

• Slice tops and bottoms off oranges, and discard. Using a paring knife, remove peel, pith, and outer membranes from oranges. Remove sections by cutting away from membranes, collecting sections and juice in a medium bowl. Squeeze any remaining juice from membranes before discarding.
• Cut orange sections into 1/2-inch pieces, and add pineapple, red pepper, ginger, honey, 1/2 teaspoon salt, and crushed red-pepper flakes; toss to combine. Set aside.
• Heat grill until very hot. Coat the fish with oil and cilantro; let rest about 10 minutes. Sprinkle with remaining 1/2 teaspoon salt and black pepper; place on grill. Cover, and cook several minutes until browned. Turn over, and continue cooking until fish is flaky and opaque throughout. Cut into pieces.
• Place the tortillas on the grill just long enough to soften and brown slightly. Remove from heat, and fill with arugula, grouper, and pineapple salsa. Garnish with wedges of avocado, if desired, and lime wedges; serve immediately.