Skewered Sea Bass With Spinach Pesto And Mango Salsa Food

CHILLI LIME SEA BASS WITH MANGO SALSA

Steps:

• To make the mango salsa, peel and cube the mango. Add to a bowl with the red onion, pepper and chilli. Add the lime juice and coriander and stir to combine. Add salt to taste.
• Mix the chilli lime marinade ingredients together in a small bowl.
• Season both sides of the sea bass fillets lightly with salt then brush both sides generously with the marinade.
• Heat a lightly oiled non-stick frying pan over a medium-high heat.
• Add the sea bass fillets to the pan skin-side down and fry for 3-4 minutes. Flip and cook for a further minute - the fish should be opaque.
• Serve the sea bass with mango salsa and some rice or green salad.

SKEWERED SHRIMPS WITH MANGO SALSA

Steps:

• In a medium skillet over low heat, cook the sliced garlic in the olive oil till soft. Let cool, then mix in the other ingredients. On a wooden skewer place 4 or 5 shrimp, depending on size. Place in a long casserole and pour the marinade over. Marinate for at least two hours or up to 6 hours in the refrigerator, turning occasionally.
• Mix all the ingredients for the Mango Salsa together in a glass bowl. Let sit about 30 minutes in the refrigerator.
• Preheat a broiler or grill to high heat. Grill the skewers about 3 minutes per side. Serve on a bed of the Mango Salsa.

GRILLED CHILEAN SEA BASS

Steps:

• For the Arbol Chili Rub: In a dry sauce pot, heat and stir coriander, lemon pepper, arbol chili, allspice, cinnamon, salt, and achiote paste until it just starts to smoke and flavors are released. Transfer to a blender or food processor and grind until it is powder. Remainder may be stored in an airtight container.
• For the Lemon Mint Vinaigrette: In a mixing bowl, whip egg yolk and water. Place in a blender, add 1/3 of the vinegar and lemon juice. On high speed, drizzle in approx. 2/3 of the olive oil. Add remainder of the vinegar and lemon juice and drizzle in the rest of the olive oil, add mint, onions, lemon pepper, and chives. Refrigerate immediately.
• Rub fillets with Arbol Chili Rub and salt and grill to 130 degrees (medium). Drizzle plate with Lemon Mint Vinaigrette and top with Habanero Salsa (recipe follows). Serve with rice of your choice.
• Soak the habaneros and anchos in hot water to soften. De-seed (use gloves) and remove stems before they are diced. Combine remaining ingredients in a mixing bowl. Transfer to a storage container and refrigerate.
• Yield: 4 servings

SKEWERED SEA BASS WITH SPINACH PESTO AND MANGO SALSA

Steps:

• Finely chop 1 clove garlic. Combine 1/2 cup Bertolli® Extra Virgin Olive Oil, mint and chopped garlic in large nonaluminum baking dish. Add sea bass; gently toss to coat. Cover and marinate in refrigerator up to 1 hour.
• Meanwhile, combine mangos, tomatoes, onions and basil in large bowl. Cover and refrigerate until ready to serve.
• Process spinach, remaining 3 cloves garlic, pine nuts, remaining 1/2 cup Olive Oil and cheese in food processor until smooth; set aside.
• Remove sea bass from marinade, discarding marinade. Skewer sea bass, then grill or broil, turning occasionally, 5 minutes or until sea bass flakes with a fork. Serve sea bass with pesto and mango salsa.

GRILLED SEA BASS WITH MANGO SALSA

Steps:

• Combine mango, onion, cilantro, jalapeno, 1/4 cup lime juice, 2 T. olive oil. Season with salt and pepper and refrigerate for 2 hours.
• Brush both sides of fish with remaining olive oil and lime juice. Sprinkle with chili powder, salt and pepper. Grill (or broil) for about 4 minutes on each side or until cooked through. Serve with salsa.

HERBED SEAFOOD SKEWERS

Steps:

• In a large bowl, combine the first seven ingredients. Divide marinade between two large resealable plastic bags. Add shrimp and scallops to one bag; place vegetables in the other bag. Seal bags and turn to coat; refrigerate for 1-2 hours., Drain and discard marinade from seafood marinade. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread the shrimp, scallops and vegetables. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink and scallops are firm and opaque, turning and basting occasionally with reserved marinade. Serve with rice if desired.