Seared Sea Bass with Coconut Lime Rice and Pineapple Jalapeño Salsa
Pan-seared Chilean sea bass served over coconut lime rice with a fresh pineapple jalapeño salsa.
Ingredients
For the Sea Bass
- 2 to 4 fillets Chilean sea bass wild caught
- good olive oil
- sea salt and cracked pepper to taste
For the Pineapple Jalapeño Salsa
- 1/2 cup pineapple diced
- 1/2 cup green onion
- 1 bunch cilantro chopped
- 2 limes juice and zest
- 1 jalapeño seeded and diced
- 1 red or green bell pepper diced
- 1 tsp. honey
- 2 tbsp. Persian lime olive oil
- sea salt and cracked pepper to taste
For the Coconut Lime Rice
- 1 cup rice
- 1 cup coconut water
- 1 cup full-fat coconut milk unsweetened, canned
- lime zest to taste
Instructions
- Make the salsa: add the pineapple, green onion, cilantro, lime juice and zest, jalapeño, bell pepper, honey and Persian lime olive oil to a large mixing bowl. Mix well, season with salt and pepper to taste, and refrigerate.
- Make the rice: cook the rice in the coconut water and coconut milk instead of the usual 2 cups of water. Add lime zest to taste.
- Very lightly coat a heavy skillet with olive oil. Sear the fish on the first side for about 5 to 6 minutes, then flip and cook 2 minutes longer.
- Finish the fish in a 450°F oven for 3 to 4 minutes.
- Serve the sea bass over the coconut lime rice and top with the pineapple jalapeño salsa.
Notes
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. This fish is also fantastic grilled.