Grilled Chilean Sea Bass With Tropical Fruit Salsa

Chilean Sea Bass has an excellent flavor and due to the amount of natural fat in the flesh it has a fantastic, velvety texture. Because of its great flavor it is popular in many fine dining restaurants throughout the country. This fish works well with many different cooking preparations including searing, grilling, poaching and baking. When you purchase the Chilean Sea Bass, remember to look for MSC certified sustainable Chilean Sea Bass. If you cannot find it then Pacific Halibut is an excellent alternative. One great way to prepare Sea Bass is to grill it over an open flame to a medium temperature and top it with a salsa made of tropical fruit. Try this simple recipe for tropical fruit salsa:

Tropical Fruit Salsa Ingredients:

1 Each Jet Pineapple, cored and diced small (¼" by ¼" cubes)

2 Each Ripe Mangoes, peeled and diced small

¼ Cup Shallots, minced

2 Tbl Fresh Squeezed Lime Juice

¼ Cup Green Onions, cut on the bias

1 Each Ripe Papaya, peeled and diced small

1 Tbl Sesame Oil

½ Each Serrano Pepper, seeded and minced

2 Tbl Honey

1 Tbl Fresh Mint, minced

2 Tbl Fresh Cilantro, minced

Pinch Sea Salt

Procedure:

Mix all these ingredients together and serve at room temperature over the top of the Chilean Sea Bass. The tropical fruit salsa recipe serves approximately 12 people. After dinner, the salsa should be covered and stored in the refrigerator for up to 3 days.

For the Sea Bass you will need about 7 ounces of fillets per person. I prefer to use skin-off fillets for this preparation, but skin-on fillets will work if you crisp the skin real well. Lightly season the Chilean Sea Bass with kosher salt, pepper, olive oil, and chopped fresh parsley. Place on a grill and cook to a medium temperature (about 125° F). If you have a wood-fired grill this will add a wonderful nuance of flavor to the fish.

Arrange the fish on the plate. Top with 2-3 ounces of the tropical fruit salsa and serve with your favorite side dishes. If you have never tried the rice blends from Indian Harvest then consider purchasing some to accompany this dish. One of my favorites is the Black Pearl Medley. I follow the directions on the bag and add some additional vegetables and chicken stock.

The tropical fruit salsa recipe also works excellently with Swordfish, Mahi mahi, Onaga, and many other tropical and sup-tropical species of fish.

Visit our site for a complete culinary profile for Chilean Sea Bass and many other fish. David L Buchanan is the webmaster of Chefs Resources, a culinary and kitchen management resource for professional chefs, foodies and culinarians. Note: You may reprint this article in your ezine, blog, or Website as long as the credits remain intact and hyperlinks remain active. Article Source: http://EzineArticles.com/?expert=David_L_Buchanan

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