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Food always taste better when it looks more appeasing. And what is more visually appealing then bright colors? This recipe for baked, buttery, melt-in your mouth Chilean Sea Bass combined with the fresh, spicy, and beautifully bright mango chutney, is surely a crowd pleaser. The trick is to use the microwave!! You will want to make this easy, lite, gourmet dish, and your guests will be begging for the recipe!    Recipe By: Morgan Brody

Ingredients:

2 8oz Chilean Sea Bass

1 Mango (10-12oz)

½ cup sugar

¼ cup finely chopped red onion

2 Tbsp white vinegar

½ cup chopped red bell pepper

2 Tbsp finely chopped green bell pepper

2 Tbsp chopped cilantro

1 Tbsp grated fresh ginger

½ tsp ground ginger

1/8 tsp ground turmeric

1/8 tsp ground cloves

1/3 cup white wine

3 cloves garlic

2 Tbsp butter

3 Tbsp Olive Oil

1 head of Cauliflower

Spinach

Salt and Pepper

 

Instructions:

For Mango Chutney: Peel, halve, and score the mango and cut it into ½ inch cubes. Combine the mango with all the other ingredients except the cilantro in a deep 1 ½ quart microwave safe dish. Cook, uncovered, at full power for 7 minutes. Allow chutney to cool slightly, add cilantro, and stir to combine. Can be kept for 1 week in refrigerator.

For Baked Chilean Sea Bass: Preheat oven to 450 degrees. Season bass with a little olive oil, salt, and pepper. Place in a shallow backing dish. Pour wine over fish. Back for 15 mins. Drizzle pan juices over fish and a little spritz of fresh lemon juice.

For Mashed Cauliflower Puree: Break up head of cauliflower so florets are cut into smaller chunks. In a medium pot combine cauliflower, 2 garlic cloves, and enough cold water to cover vegetables. Cover with lid and bring to a boil. Reduce heat to low and cook for about 10 mins, or until cauliflower is fork tender. Drain. Add butter, salt, and pepper. Using am immersion blender or food processor process until very smooth or desired consistency.

For Sautéed Spinach: In a large sauté pan heat 1 Tbsp olive oil and add 1 Tbsp minced garlic. Sauté for about 1 minute and bag of spinach, salt, and pepper. Stir periodically until spinach is wilted 3-4 mins. Squeeze fresh lemon juice over spinach.

To plate: Place a dollop of mashed cauliflower in the upper right portion of the plate. Lay a piece of baked Chilean Sea bass so one end leans up on puree. Place a scoop of sautéed spinach next to bass. Spoon Mango chutney over bass, with an extra little spoonful next the Chilean Sea bass on the plate.

                          

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