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Chilean Sea Bass with Tropical Fruit Salsa

Chilean Sea Bass with Tropical Fruit Salsa

0 reviews
READY IN 50 mins
PREP TIME 30 mins
COOK TIME 20 mins
SERVINGS 2-3

Succulent fish, bathed in a coconut sauce and smothered with a fresh tropical fruit salsa. Soooo good!

Ingredients

  • 2 cloves garlic
  • 1 inch piece of ginger, peeled
  • 1 13.7 ounce can coconut milk (not lite)
  • ¼ cup water
  • Juice from 1 lime
  • 1 t Thai red curry paste
  • 1 t Asian fish sauce
  • 1 4
  • Sriracha sauce to taste
  • Small handful of cilantro, washed and chopped (About 2 T spoons)
  • 2 green onions, sliced including white and green parts
  • T canola oil
  • 1 pound sea bass, washed, dried and cut into three serving pieces
  • 1½ cups tropical fruit salsa (See Tropical fruit salsa recipe)

Directions

  • 1Heat oven to 400 degrees. Whirl the garlic and ginger in a food processor or Cuisinart Mini-prep. Put garlic, ginger and next 7 ingredients in a pan and bring to a boil. Reduce heat to medium and continue to cook until sauce is thick, about 20 minutes. Taste and adjust seasonings. Stir in the cilantro and green onions.
  • 2While sauce is reducing, sear both sides of fish in an oven-proof pan on high heat. Remove fish from stove and finish in oven. About 10 minutes, depending on thickness of fillet.
  • 3Plate fish. Spoon coconut sauce over fish and top with Tropical fruit salsa (See Tropical fruit salsa recipe).

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