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.
CITRUS CHILEAN SEA BASS W/ PINEAPPLE MANGO SALSA
Fresh, crisp, and filling! I love sea bass. 'Specially prepared this way. It's very hardy and does well grilled, sauteed, or baked/broiled. You can prepare the salsa a day or two in advance. Again, gotta love that chopping therapy! :) If you don't like mango or pineapple, you can sub w/ any fruit such as peach or mandarin oranges. YUM!
Provided by MixnVixn
Categories Tropical Fruits
Time 44m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 26
Steps:
- Mix all salsa ingredients together in a bowl until combined. Season both sides of fillets with salt and pepper.
- Preheat grill to high heat. Brush hot grill rack with olive oil to prevent sticking.
- Mix all marinade ingredients together in a bowl. Reserve half for grilling process. Place sea bass fillets in glass baking dish or container. Pour marinade over top. Let set for 7-10 min turning once.
- Place fillets about 1/2 apart on grill pouring their marinade juices over top of them. Grill for 7 minutes then turn over, pour reserved marinade over top of them and continue grilling for an additional 7 minutes or until easily flaked with a fork.
- Transfer to serving plate, top with salsa, and enjoy!
- I also like to serve mine with herb rice :).
Nutrition Facts : Calories 294.8, Fat 9.7, SaturatedFat 1.6, Cholesterol 46.9, Sodium 198, Carbohydrate 31.9, Fiber 3.7, Sugar 21, Protein 23.4
CHILEAN CILANTRO SALSA (PEBRE)
There are many variations of pebres, mildly hot or very hot, according to taste. This one is adapted from "The South American Table," by Maria Baez Kijac. You can add one finely chopped tomato to the salsa, if you like. Serve in a small bowl with grilled meat, chicken or seafood.
Provided by Chef Kate
Categories Onions
Time 2h8m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mash garlic, salt and pepper into a paste in a medium bowl. Whisk in oil and vinegar until emulsified.
- Place green onions, jalapeno, cilantro and water in a blender; pulse until minced, but not pureed, about 10 seconds. Stir into the oil and vinegar mixture. Cover; let stand 2 hours to develop flavors.
CHILEAN SALSA
After trying this salsa, it is hard to go back to store-bought salsa. I could eat my weight in this stuff, along with tortilla chips. Yum!!
Provided by ratherbeswimmin
Categories Vegetable
Time 25m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In a mortar, crush the garlic, chile peppers, and salt and make a paste, using a circular motion with the pestle.
- Transfer mixture to a serving bowl.
- Add the remaining ingredients and stir to combine.
- Will keep in the refrigerator for 2-3 days.
Nutrition Facts : Calories 374.3, Fat 28.2, SaturatedFat 3.7, Sodium 1771.9, Carbohydrate 29.3, Fiber 6.8, Sugar 15.5, Protein 5.6
CHILEAN SEA BASS W/ PINEAPPLE MANGO SALSA AND STEAMED ASPARAGUS
What once was in the Deep south Atlantic ocean around Antarctica wild-captured to become a coveted dish on your plate. Chilean Sea Bass has a firm, tender structure and remain moist after cooking. Sweet citrus combined with onion and chili in salsa highlight a flavor and a texture of Chilean Sea Bass. Warm and tender asparagus comforts this duo perfectly.
Provided by Anya White
Categories Bass
Time 37m
Yield 2 portions, 2 serving(s)
Number Of Ingredients 28
Steps:
- Mix all salsa ingredients together in a bowl until combined.
- Preheat grill to high heat. Brush hot grill rack with olive oil to prevent sticking.
- Mix all marinade ingredients together in a bowl. Reserve half for grilling process. Place sea bass fillets in glass baking dish or container. Pour marinade over top. Let set for 10-15 min turning once. Cut top of filets to the middle to hold the juices of the marinade. Place fillets about 1/2 apart on grill pouring their marinade juices over top of them. Grill for 8 minutes then, pour reserved marinade over top of them and continue grilling for an additional 8 minutes or until easily flaked with a fork.
- While fish is grilling break off tough ends of asparagus. Preheat non stick pan for 1 minute. Heat 1 teaspoon of unrefined virgin coconut oil for a minute over a medium heat. Add asparagus, cover with lead for 3-5 minutes until tender. Toss with Sherry vinegar and cook additional 2 minutes. Sprinkle a tablespoon of Balsamic vinegar, wrapped asparagus in the foil and reserved covered in the same pan.
- Transfer to serving plate, top with salsa, top asparagus with fresh grated Romano cheese and enjoy!
Nutrition Facts : Calories 691.9, Fat 13.8, SaturatedFat 6, Cholesterol 125.4, Sodium 620.1, Carbohydrate 84, Fiber 15.2, Sugar 50.1, Protein 68.7
CHILEAN PEBRE - CILANTRO SALSA
This salsa is similar to the Chimichurri from Argentina and can be used as a condiment or as a marinade for steak. The recipe is from Canadian Living. This recipe will cover BOTH as a marinade for 1 - 1 1/2 lbs of steak and as a salsa served with the steak
Provided by Deantini
Categories Chilean
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In food processor pulse together onions, coriander, parsley, jalapeno peppers and water until finely chopped.
- Scrape into bowl. Stir in oil, vinegar, garlic and salt.
- If using for a marinade - half of the Pebre can be used for 1 - 1 1/2 lbs of steak - spread over meat and let marinate for up to 24 hours.
- The tomatoes should be added to the remaining Pebre if you are using the Pebre as a salsa.
Nutrition Facts : Calories 71.7, Fat 6.9, SaturatedFat 1, Sodium 80.7, Carbohydrate 2.5, Fiber 0.9, Sugar 1.1, Protein 0.7
CHILEAN SALSA FOR BBQ: PEBRE
Provided by Food Network
Categories condiment
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Mix all the ingredients together in a bowl. Best if the salsa is made the same day it will be served.
PEBRE (CHILEAN HOT SALSA)
Yield 2 Cups
Number Of Ingredients 10
Steps:
- Combine the olive oil, vinegar and water in a bowl and beat with a whisk. Add remaining ingredients, mix well, and let stand for 2 hours to blend the flavors. Served with grilled or roasted meats Substitute 1 jalapeno or 1 habanero chile if the aji chiles are unavailable.
CHILEAN SEA BASS WITH SPICY FRUIT SALSA AND POTATO GALETTE
Provided by Food Network
Number Of Ingredients 29
Steps:
- Wearing rubber gloves, remove jalapeno seeds and membrane and discard. Prepare all the above ingredients, combine, and refrigerate.;
- Combine the above ingredients together to form a spicy paste.
- Preheat oven to 375 degrees. Season fish with salt and pepper and coat with flour. Brush a heavy coating of the spice mixture on the skin of the fish. Add 2 tablespoons of the 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.
- In a hot, 6-inch iron pan heat 2 teaspoons clarified butter till almost smoking. Layer potato slices in oil to cover pan and cook, weighted, until golden brown. Turn galette over and brown, weighted.
- To assemble dish: Plate the galette, top with a layer of mesclun greens and then the sea bass. Sprinkle cut chives over top. Serve with spicy fruit salsa.
PEBRE (CHILEAN SALSA)
Categories Tomato
Number Of Ingredients 10
Steps:
- Cut the tomatoes, white onion and green chili in brunoises, mince the garlic and cut the cilantro in chiffonade.
- Season the pebre with olive oil, the spices and white wine.
- Rectify the flavor with and salt and black pepper.
- Serve the pebre with Sopaipillas or regular bread
CHILEAN SALSA
Categories Tomato
Number Of Ingredients 10
Steps:
- In a mortar, crush the garlic, chile peppers and salt and make a paste. Transfer mix to serving bowl Add remaining ingredients and stir
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#lactose #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #appetizers #vegetables #vegan #vegetarian #dips #south-american #dietary #spicy #chilean #free-of-something #tomatoes #taste-mood #number-of-servings
You'll also love