Seared Sea Bass & Coconut Lime Rice with Pineapple Jalapeño Salsa
- 2-4 Filets Chilean Sea Bass – Wild Caught
- Good Olive Oil
- 1/2 cup pineapple, diced
- 1/2 cup green onion
- 1 bunch Cilantro, chopped
- 2 limes, juice and zest
- 1 jalapeno, seeded and diced
- 1 red or green bell pepper, diced
- 1 tsp. honey
- Sea Salt & Cracked Pepper to taste
- 1 cup rice
- 1 can coconut water
- 1 can cream of coconut
- 2 tbsp. Persian Lime olive oil
Directions:Very lightly coat a heavy skillet with olive oil. Sear fish on side one for about 5-6 minutes, then flip and cook 2 minutes longer. Finish in a 450 degree oven for 3-4 minutes. This fish is also fantastic grilled.
Note: Each oven cooks differently, so cook times may vary. A basic rule of thumb is 10 minutes of cook time for every inch of thickness in the oven or on the grill.
For the salsa:
Add the next nine ingredients in a large mixing bowl. Mix well and refrigerate. Add salt & pepper to taste.
For the rice:
Substitute one cup of water for coconut water and one cup of water for a can of cream DE cocoa when making your rice. Add lime zest to taste.
All Photos Are Taken By Jamie King Photography: http://www.jamiekingcreative.com
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