Chilean sea bass with tropical fruit salsa
Succulent fish, bathed in a coconut sauce and smothered with a fresh tropical fruit salsa. Soooo good!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 2 -3 servings 1x
Ingredients
Scale
- 2 cloves garlic
- 1 inch piece of ginger, peeled
- 1 13.7 ounce can coconut milk (not lite)
- 1/4 cup water
- Juice from 1 lime
- 1 t Thai red curry paste
- 1 t Asian fish sauce
- 1 4″ piece of lemongrass, lightly smashed
- Sriracha sauce to taste
- Small handful of cilantro, washed and chopped (About 2 T spoons)
- 2 green onions, sliced including white and green parts
- T canola oil
- 1 pound sea bass, washed, dried and cut into three serving pieces
- 1 1/2 cups tropical fruit salsa (See Tropical fruit salsa recipe)
Instructions
- Heat oven to 400 degrees. Whirl the garlic and ginger in a food processor or Cuisinart Mini-prep. Put garlic, ginger and next 7 ingredients in a pan and bring to a boil. Reduce heat to medium and continue to cook until sauce is thick, about 20 minutes. Taste and adjust seasonings. Stir in the cilantro and green onions.
- While sauce is reducing, sear both sides of fish in an oven-proof pan on high heat. Remove fish from stove and finish in oven. About 10 minutes, depending on thickness of fillet.
- Plate fish. Spoon coconut sauce over fish and top with Tropical fruit salsa (See Tropical fruit salsa recipe).