Chilean Sea Bass with Papaya Salsa

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[edit] Description

This recipe is for 8 serves.

[edit] Ingredients

[edit] ACHIOTE SEA BASS

• 2 tsp Black peppercorns
• 2 tsp dry Oregano Leaves
• 8 whl cloves
• 2 tsp Cumin Seeds
• 2 x Cinnamon sticks - (ea 2" long)
• 2/3 cup seasoned Rice Vinegar
• 4 oz Achiote paste
• 1 cup water
• 1 tbl minced garlic
• 1 cup Peanut Oil or Canola Oil
• 4 x Chilean Sea Bass fillets - (6-oz ea)

[edit] papaya SALSA

• 2 lrg papaya diced
• 2 x red Bell Peppers diced
• 2/3 cup minced Red Onion
• 2/3 bn cilantro chopped
• 1 tsp sushi seasoning (or seasoned Rice Vinegar)
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground oregano
• 4 tsp fresh chile paste (sambal oelek)

[edit] ASSEMBLY

• 2 tbl oil
• 2/3 cup minced leeks, white part only
• 2 tsp minced garlic
• 8 x ears corn steamed, and Corn Kernels cut from cobs
• 2 tbl Chicken Broth
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp ground oregano
• 2 tbl butter
• Salt to taste
• Freshly- Ground Black Pepper to taste

[edit] Directions

1. Achiote Sea Bass: Grind together peppercorns, oregano, cloves, cumin and cinnamon.
2. Place spice mixture in food processor with vinegar, achiote paste, water and garlic.
3. While machine is running, slowly add oil. Process until smooth.
4. Marinade can be stored in covered container in refrigerator up to 6 weeks. (Makes about 3 cups)
5. Marinate filets in 1 cup marinade, covered, overnight in refrigerator.
6. papaya Salsa: Combine papayas, bell peppers, Onion, cilantro, sushi seasoning, cumin, coriander, oregano and chile paste in medium bowl.
7. Mix well. (Makes about 4 cups)
8. Assembly: Heat 1 tablespoon oil in skillet over high heat.
9. Lift filets from marinade and add to pan.
10. Brown on both sides, turning once, about 2 minutes.
11. Remove fish to baking dish and bake at 400 degrees until it flakes with fork, 10 minutes. Keep warm.
12. Add 1 tablespoon oil to skillet and saute leeks and garlic until fragrant, 2 minutes.
13. Add corn and saute 2 minutes.
14. Add broth, cumin, coriander and oregano and cook 2 minutes.
15. Add butter and salt and pepper to taste.
16. Cook, stirring, until butter melts and sauce is smooth, about 2 minutes.
17. Arrange sea bass and corn mixture on heated plates.
18. Top with papaya Salsa.
19. Serve with roasted asparagus, if desired.