Chilean sea bass with tropical fruit salsa

Coconut Seabass w/ Tropical Fruit Salsa | Something New For Dinner

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Succulent fish, bathed in a coconut sauce and smothered with a fresh tropical fruit salsa. Soooo good!


  • 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)


  1. 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.
  2. 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.
  3. Plate fish. Spoon coconut sauce over fish and top with Tropical fruit salsa (See Tropical fruit salsa recipe).

Pin It on Pinterest

Share This