Chilean Sea Bass, Caribbean Style
Welcome to my culinary haven! As an experienced chef with a passion for unique flavors and delightful dining experiences, I am thrilled to share with you my mouthwatering recipe for Chilean Sea Bass, Caribbean Style. Get ready to embark on a culinary adventure that will transport your taste buds to the vibrant shores of the Caribbean. This recipe combines the delicate richness of Chilean Sea Bass with a tantalizing blend of Caribbean spices and tropical ingredients. So, grab your apron and let's dive into this exquisite dish that is sure to impress even the most discerning palates.
Equipment
- 1 shallow dish
- 1 medium bowl
- 1 medium nonstick skillet
- 1 platter
- 4 serving plates
Ingredients
- 6 skinless Chilean sea bass steaks (or striped bass, or halibut steaks 5 to 6 ounces each and about 1/2 inch thick each)
- 3 tablespoons lime juice, divided
- 2 teaspoons olive oil
- ⅛ teaspoon black pepper
- 4 large tomatoes, seeded and diced
- 1 large onion, diced
- 3 large cloves garlic, finely minced or pressed
- 2-3 serrano peppers,* seeded and finely chopped
- 2 tablespoons chopped fresh cilantro
- 3 cups hot cooked rice (preferably brown, or another whole grain rice)
Instructions
- Place the fish in a shallow dish. Combine the cilantro, oil, lime juice, and black pepper and pour over the fish. Cover the container and marinate the fish in the refrigerator for about 30 minutes (but no longer than 2 hours).
- Meanwhile, combine tomatoes, onion and garlic in medium bowl; stir in the serrano peppers and mix well.
- Spray a medium nonstick skillet with cooking spray and place over high heat. Once the skillet is hot, add the fish and cook for 4-5 minutes on each side (or until fish is lightly browned and no longer opaque).
- Remove the fish and place it on a platter to keep warm; set aside.Reduce the skillet to medium heat and add the tomato mixture. Cook, stirring frequently, for about 3 minutes or just until onions are soft. Return the fish to the skillet and cook for an additional 2 minutes to heat through.
- Divide the fish and tomato mixture between four serving plates and sprinkle the tops with the cilantro and any remaining lime juice alongside, or on top of a serving of rice.