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Chilean Sea Bass with Papaya Salsa

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Sea Bass with Papaya Salsa

Chilean Sea Bass with Papaya Salsa

Description Edit

This recipe is for 8 servings.

Ingredients Edit

Achiote sea bass Edit

Papaya salsa Edit

Assembly Edit

Directions Edit

Achiote sea bass Edit

  1. 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.
  4. Process until smooth.
  5. Marinade can be stored in covered container in refrigerator up to 6 weeks. (makes about 3 cups)
  6. Marinate fillets in 1 cup marinade, covered, overnight in refrigerator.

Papaya salsa Edit

  1. Combine papayas, bell peppers, onion, cilantro, sushi seasoning, cumin, coriander, oregano and chile paste in medium bowl.
  2. Mix well. (makes about 4 cups).

Assembly Edit

  1. Heat 1 tablespoon oil in skillet over high heat.
  2. Lift fillets from marinade and add to pan.
  3. Brown on both sides, turning once, about 2 minutes.
  4. Remove to baking dish and bake at 400 degrees until it flakes with fork, 10 minutes.
  5. Keep warm.
  6. Add 1 tablespoon oil to skillet and saute leeks and garlic until fragrant, 2 minutes.
  7. Add corn and saute 2 minutes.
  8. Add broth, cumin, coriander and oregano and cook 2 minutes.
  9. Add butter and salt and pepper to taste.
  10. Cook, stirring, until butter melts and sauce is smooth, about 2 minutes.
  11. Arrange sea bass and corn mixture on heated plates.
  12. Top with papaya salsa.
  13. Serve with roasted asparagus, if desired.

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