Chilean Sea Bass with ginger mango chutney
Chilean Sea Bass with ginger mango chutney

Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, chilean sea bass with ginger mango chutney. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chilean Sea Bass with ginger mango chutney is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Chilean Sea Bass with ginger mango chutney is something that I’ve loved my whole life. They are fine and they look wonderful.

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To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chilean sea bass with ginger mango chutney using 13 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Chilean Sea Bass with ginger mango chutney:
  1. Take 1 filet (14 oz) Chilean sea bass
  2. Make ready Marinade:
  3. Take 2 Tbsp soy sauce
  4. Get 2 Tbsp mango purée with chunks
  5. Get 1 Tbsp sriracha sauce
  6. Take 1 Tbsp chopped ginger
  7. Make ready 2 Tbsp water
  8. Make ready 1 cup jasmine rice
  9. Make ready 1/4 cup diced carrots
  10. Take 1/4 cup green peas
  11. Take 1/4 cup chopped scallions making sure to include the white part
  12. Take 1 slice bacon chopped
  13. Get 1 Tbsp soy sauce

My love affair with Asian food inspired me to create this dish and it has been a favorite since. The mango mixes well with the chopped ginger giving the dish a sweet bite. Secret Ingredient: Chilean Sea Bass The firm and fatty flesh of Chilean sea bass makes it an ideal choice for the grill. A hot-sweet grilled mango and red pepper salsa provides delicious contrast to the rich fish.

Instructions to make Chilean Sea Bass with ginger mango chutney:
  1. Rinse the sea bass filet and pat dry. - Evenly slice the filet in half to make two 7 oz servings
  2. Mix marinade together and pour half over filets ( soy, sriracha, mango, ginger & water). - Let sit in marinade for 1 hour.
  3. Add 1 Tbsp butter to a sauté pan and lightly brown fish on both sides.
  4. Add half of the scallions to the remaining marinade and pour over fish. - Place fish in 450 preheated oven and finish cooking for approximately 5 minutes.
  5. Prepare rice as directed on pkg. - Chill rice for 20 minutes in the fridge.
  6. Add chopped bacon to the pan and cook until bacon is slightly crisp.
  7. Add the remaining scallions and sauté for 30 seconds. - Add the chopped carrots and peas.
  8. Add the cold cooked rice along with 1 Tbsp soy sauce. - Stir over med heat until all ingredients are blended.
  9. Serve sea bass with veggie rice and egg rolls. - * My egg rolls were a total cheat from the local Chinese restaurant

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. I didn't change anything except the type of fish I used.

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