How to Tips Eating on a Dime Chilean Sea Bass with ginger mango chutney

How to Tips Eating on a Dime Chilean Sea Bass with ginger mango chutney Delicious, fresh and tasty.

Chilean Sea Bass with ginger mango chutney. Great recipe for Chilean Sea Bass with ginger mango chutney. 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.

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.

I love sea bass. 'Specially prepared this way.

You can have Chilean Sea Bass with ginger mango chutney using 13 ingredients and 9 steps. Here is how you cook it.

Ingredients of Chilean Sea Bass with ginger mango chutney

1. Prepare 1 filet (14 oz) of Chilean sea bass.

2. It’s of Marinade:.

3. Prepare 2 Tbsp of soy sauce.

4. Prepare 2 Tbsp of mango purée with chunks.

5. You need 1 Tbsp of sriracha sauce.

6. It’s 1 Tbsp of chopped ginger.

7. It’s 2 Tbsp of water.

8. It’s 1 cup of jasmine rice.

9. You need 1/4 cup of diced carrots.

10. You need 1/4 cup of green peas.

11. Prepare 1/4 cup of chopped scallions making sure to include the white part.

12. Prepare 1 slice of bacon chopped.

13. You need 1 Tbsp of soy sauce.

It's very hardy and does well grilled, sauteed, or baked/broiled.

You can prepare the salsa a day or two in advance.

Again, gotta love that chopping therapy! :) If you don't like mango or pineapple, you can sub w/ any fruit such as peach or mandarin oranges.

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

Chilean Sea Bass with ginger mango chutney step by step

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.

I used mahi mahi because certain kinds of sea bass have been terribly overfished due to irresponsible fishing methods.

There are many excellent alternatives to sea bass (Chilean sea bass has been particularly overfished) that are more known for sustainable fishing practices.

Grilled Striped Bass with Chunky Mango-Ginger Sauce.

A mixture of fresh ginger and orange juice acts like a culinary light bulb in the sauce, brightening the musky sweetness of mango..

What once was in the Deep south Atlantic ocean around Antarctica wild-captured to become a coveted dish on your plate.