My wife was craving fish for dinner tonight and she asked me to make her some. Typically, I make her pan cooked salmon with lemon and lime slices and tequila (I’ll write up a post about this dish some day), but I’m not a salmon fan myself, so I decided that I would instead grill-up some deliciously tender Chilean Sea Bass. Chilean Sea Bass is my absolute favorite fish. Sure, I really enjoy seared Albacore and seared Ahi, but there’s something extra special about Chilean Sea Bass that I really enjoy.
I’m no professional chef by any means (heck I might not even be an amateur), but I believe the accents that I included with the sea bass give it sort of a Hawaiian Fusion style and taste. I cannot claim to have invented the dish I’m about to describe because I had something very similar while in Hawaii a few years ago. Nonetheless, this is completely my twist on the dish, which I absolutely LOVED. I hope you’ll give it a try, too.
Again, I’m not a big fan of “following any recipe to the t” because I find that many recipes simply lack the amount of flavor I personally enjoy. To me cooking is more about self-expression, so I want to celebrate doing it my way.
I’m sure you’re over my bantering, so here are the ingredients that I use to make my Chilean Sea Bass ROCK!
- One piece of Chilean Sea Bass per person (you pick the size)
- A few bananas
- Fresh or frozen mango (chunks)
- Butter, margarine, or your favorite low calorie buttery spread
- Olive oil
- Fresh crushed pepper (black or mixed)
- Brown rice (yes you can use white rice if that’s all you’ve got)
Defrost your fish; unless you’re cool enough to have fresh fish. Trust me, it will taste better if you defrost your fish before cooking it. Next, grab some olive oil and brush it all over each piece of fish. Take your fresh crushed pepper and sprinkle plenty of it on both cooking sides of the fish. Let it sit for 10 minutes or so.
For a bit of extra flavor you can also squeeze some lemon, lime, or orange juice on the fish. Heck, you can use all of the aforementioned if you want. Just don’t let the fish sit uncooked too long because the citric acid in these fruits will begin to cook your fish.
Next, get your mango chunks ready and slice up your bananas cross-cut style (like Mom did for you to place in your cereal).
You get to choose how to cook your Chilean Sea Bass! I’ve only ever grilled the fish on a BBQ or pan-cooked it. I personally prefer grilled, but I’ll tell you how I prepare the dish both ways. At this point, you can start cooking your rice, unless you have that quick microwaveable stuff, which you can start cooking about 3 – 5 minutes before your fish and fruit are cooked.
Spray down the grill with Pam or your favorite non-stick spray. Place the fish on one side of the grill. You want this side plenty hot (at least 400 degrees) to sear each side of the fish. Just don’t let it burn.
Next, take some tinfoil and create two little tinfoil bowls in which you can place your mango chunks and banana slices. Add plenty of butter, margarine, or your favorite low calorie buttery spread to each. Place each tinfoil bowl on the other side of the grill. You’ll want to occasionally mix/stir to prevent burning, plus you really want that butter to saturate the fruit.
After having seared each side of your fish, turn the heat down loooooooooow to like 300 degrees to slow cook the fish and fruit. Your meal should be ready to go in about 7 – 10 minutes.
Spray down a large pan and a small pan with with Pam or your favorite non-stick spray. Sure, feel free to use butter, margarine, or your favorite low calorie buttery spread. Use a third pan if you want to cook your fruit separately.
Heat the large pan over medium high heat. Once heated sufficiently place the fish into the pan and sear each side. At the same time, take your mango chunks and banana slices and place them into another pan cooking over medium heat. Add plenty of butter, margarine, or your favorite low calorie buttery spread to each. You’ll want to occasionally mix/stir to prevent burning, plus you really want that butter to saturate the fruit.
After having seared each side of your fish, turn the heat down to medium low to slow cook the fish. Also, turn down the heat on your fruit. Your meal should be ready to go in about 7 – 10 minutes.
Place some rice on a plate. Place a piece of Chilean Sea Bass on the bed of rice. Scoop on some of the cooked banana and cooked mango and serve while warm.
This fish dish tastes even better with a light beer or favorite wine, so long as the beverage is not too heavy. You do not want to ruin the taste of your tropically sweet fish dish.