Soy Seared Sea Bass With Pineapple Salsa |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I used to work in an upscale gourmet foods store, and this recipe was a huge success with the clientele. I've scaled it down to a normal sized recipe, but you may choose to tweek some of the flavors before cooking. Taste the marinade before you put the fish in! Ingredients:
1 lb sea bass, cleaned & cut into 6-8 oz. portions |
3/4 cup soy sauce |
1/2 cup teriyaki sauce |
4 ounces brown sugar (a little more than 1/2 c., packed) |
vegetable oil, as needed |
1/2 of a fresh pineapple, cleaned & cut into 1/4-inch dice |
1/2 red bell pepper, 1/4-inch dice |
1/2 green bell pepper, 1/4-inch dice |
3 tablespoons red onions, 1/4-inch dice |
1/2 fresh jalapeno, seeded & minced |
1/2 cup fresh cilantro, rough chop |
1/4 cup fresh basil, chiffanade cut |
olive oil, to coat |
salt & pepper, to taste |
Directions:
1. 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.
2. For the salsa, prep all ingredients and toss together until fully mixed. Set aside while fish is being cooked.
3. 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.).
4. 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.
5. (I will not tell you how long, because it really, REALLY depends on the thickness of the fish pieces. Just watch it carefully!).
6. Hold fish on a cooling rack in a warm (170 -200 degree) oven until ready to serve, best when done immediately.
7. Serve with salsa and a few avocado wedges if you want to get fancy.
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