How To Make Seared Sea Bass & Coconut Lime Rice with Pineapple Jalapeño Salsa

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.