Chilean Sea Bass with Spicy Fruit Salsa Recipe

Chilean Sea Bass with Zesty Fruit Salsa

Spicy Fruit Salsa Ingredients

• 1 teaspoon finely diced jalapeno or another type of chili
• 1 small red onion, minced
• 1 papaya, peeled, seeds removed, and chopped
• 1 ripe mango, peeled, stone removed, and cubed
• 1/2 cup fresh pineapple, peeled and chopped
• Juice of 1/2 lemon
• Juice of 1/2 lime
• 1 tablespoon honey
• 1/2 teaspoon chili powder
• 1 tablespoon fresh cilantro, chopped
• 1/4 cup olive oil or vegetable oil
• Salt and pepper, a pinch each

Spicy Paste Ingredients

• 1/4 cup olive oil
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1/2 tablespoon curry powder
• 1/4 teaspoon turmeric
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon whole anise seed
• 1/2 teaspoon mustard seed, toasted in a hot dry pan for one minute

Sea Bass Ingredients

• 4 fillets Chilean sea bass, or similar white fish according to your choice
• Salt and pepper, to taste
• 1/4 cup flour, for dredging
• Vegetable oil or canola oil, for sauting

Directions

1. Begin by preparing the spicy fruit salsa. In a bowl, combine jalapeno, red onion, papaya, mango, and pineapple. Squeeze in the lemon and lime juice, drizzle in the honey and olive oil, then add chili powder and cilantro. Mix gently, and season with a pinch of salt and pepper. Refrigerate until serving to allow flavors to develop.
2. For the spicy paste, mix olive oil, chili powder, cumin, curry powder, turmeric, paprika, garlic powder, onion powder, anise seed, and toasted mustard seed in a small bowl. Stir until a thick, even paste forms.
3. Pat the sea bass fillets dry with paper towels. Sprinkle both sides with salt and pepper, then lightly dust with flour, shaking off any excess.
4. Heat a layer of vegetable or canola oil in a skillet over medium-high. Brush the top of each fillet with some of the spicy paste, making sure to coat thoroughly.
5. When the pan is properly heated, place the fillets in, paste-side down first. Cook for about 4 minutes until you see a golden crust forming, then flip and continue to cook for another 3 to 4 minutes, or until the fish is cooked through and flaky.
6. Once cooked, transfer the fillets to a plate. Spoon the chilled spicy fruit salsa generously over the top of each fillet just before serving.
7. Garnish with additional chopped cilantro if desired, and enjoy immediately.

Tips

• Feel free to swap in other fruits if desiredkiwi, diced peach, or even strawberries can add a twist to the salsa.
• For a milder salsa, remove the seeds from the jalapeno or use a smaller amount.
• If you're using another white fish instead of Chilean sea bass, keep in mind the thickness and adjust the cooking time so the fish remains succulent and not overdone.

Serving Suggestions

Pair this Chilean sea bass topped with vibrant salsa with a side of fluffy white rice, steamed vegetables, or a simple mixed greens salad. This dish also works well alongside roasted sweet potatoes or grilled asparagus for a complete meal. This lively combination of spicy, sweet, and savory makes it ideal for an impressive dinner or special occasion.