Best Jerk Sea Bass Pineapple Salsa Recipes

Soy Seared Sea Bass With Pineapple Salsa image

Provided by Battle in Seattle

Categories Bass

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

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.
For the salsa, prep all ingredients and toss together until fully mixed. Set aside while fish is being cooked.
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.).
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.
(I will not tell you how long, because it really, REALLY depends on the thickness of the fish pieces. Just watch it carefully!).
Hold fish on a cooling rack in a warm (170 -200 degree) oven until ready to serve, best when done immediately.
Serve with salsa and a few avocado wedges if you want to get fancy.

Grilled Sea Bass with Tropical Salsa image

Yield Makes 6 servings

Number Of Ingredients 12

1 cup 1/4-inch pieces peeled, cored pineapple
3/4 cup 1/4-inch pieces peeled, pitted mango
2/3 cup 1/4-inch pieces red bell pepper
1/2 cup 1/4-inch pieces seeded tomato
1/3 cup 1/4-inch pieces seeded English hothouse cucumber
1/3 cup 1/4-inch pieces red onion
3 tablespoons minced fresh cilantro
2 tablespoons minced fresh mint
2 tablespoons minced seeded jalapeño chili
2 tablespoons fresh lime juice
6 6-ounce sea bass fillets
Olive oil

Steps:

Combine first 10 ingredients in medium bowl; toss to blend. Season salsa with salt. Chill to blend flavors, at least 1 hour and up to 4 hours, tossing occasionally.
Prepare barbecue (medium-high heat). Brush fish with oil; sprinkle with salt and pepper. Grill until just opaque in center, about 5 minutes per side. Transfer to plates. Top with salsa and serve.

Citrus Chilean Sea Bass W/ Pineapple Mango Salsa image

Provided by MixnVixn

Time 44m

Yield 4 fillets, 4 serving(s)

Number Of Ingredients 26

4 (4 ounce) chilean sea bass fillets
salt and pepper
1 small red onion, chopped
1/2 cup green onion, whites included, finely diced into rounds
2 tablespoons olive oil
1 tablespoon lemon zest
1 tablespoon orange zest
1 tablespoon lime zest
1/2 cup fresh squeezed lemon juice
1/2 cup fresh squeezed orange juice
1/2 cup fresh squeezed lime juice
2 garlic cloves, minced
1/2 tablespoon gingerroot, grated
1/8 teaspoon sea salt
1/2 tablespoon cracked black pepper
1 pinch garlic salt
1 medium mango, diced
1 cup fresh pineapple, diced
1 cup fresh cilantro, chopped
2 tablespoons red onions, finely chopped
1 jalapeno, seeded, finely diced (optional)
2 tablespoons green onions, whites included, finely diced into rounds
2 tablespoons lime juice
1 tablespoon agave nectar
1 pinch salt
1 pinch cracked black pepper

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