Chilean Sea Bass with ginger mango chutney
Chilean Sea Bass with ginger mango chutney

Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, chilean sea bass with ginger mango chutney. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Chilean Sea Bass with ginger mango chutney is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Chilean Sea Bass with ginger mango chutney is something which I have loved my entire life. They are nice and they look fantastic.

RECIPE BELOW: This Chilean sea bass is tender and flaky with a rich flavor and a light gingerly taste. The firm and fatty flesh of Chilean sea bass makes it an ideal choice for the grill. A hot-sweet grilled mango and red pepper salsa provides delicious contrast to the rich fish.

To get started with this recipe, we have to first prepare a few ingredients. You can have chilean sea bass with ginger mango chutney using 13 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Chilean Sea Bass with ginger mango chutney:
  1. Prepare 1 filet (14 oz) Chilean sea bass
  2. Take Marinade:
  3. Take 2 Tbsp soy sauce
  4. Make ready 2 Tbsp mango purée with chunks
  5. Take 1 Tbsp sriracha sauce
  6. Take 1 Tbsp chopped ginger
  7. Take 2 Tbsp water
  8. Make ready 1 cup jasmine rice
  9. Prepare 1/4 cup diced carrots
  10. Prepare 1/4 cup green peas
  11. Make ready 1/4 cup chopped scallions making sure to include the white part
  12. Get 1 slice bacon chopped
  13. Prepare 1 Tbsp soy sauce

This tangy, tasty condiment is a perfect dip or accompaniment to chicken, pork, or lamb. This chutney is spicy from ginger, mustard seeds, garlic, and red chili pepper flakes. It gets its tangy-ness from the acidity in the mangoes and added vinegar, and it gets its. Fun fact: Chilean sea bass was nearly fished into extinction after its mere mention in Jurassic Park!

Instructions to make Chilean Sea Bass with ginger mango chutney:
  1. Rinse the sea bass filet and pat dry. - Evenly slice the filet in half to make two 7 oz servings
  2. Mix marinade together and pour half over filets ( soy, sriracha, mango, ginger & water). - Let sit in marinade for 1 hour.
  3. Add 1 Tbsp butter to a sauté pan and lightly brown fish on both sides.
  4. Add half of the scallions to the remaining marinade and pour over fish. - Place fish in 450 preheated oven and finish cooking for approximately 5 minutes.
  5. Prepare rice as directed on pkg. - Chill rice for 20 minutes in the fridge.
  6. Add chopped bacon to the pan and cook until bacon is slightly crisp.
  7. Add the remaining scallions and sauté for 30 seconds. - Add the chopped carrots and peas.
  8. Add the cold cooked rice along with 1 Tbsp soy sauce. - Stir over med heat until all ingredients are blended.
  9. Serve sea bass with veggie rice and egg rolls. - * My egg rolls were a total cheat from the local Chinese restaurant

That's actually not a very fun fact. Add some vegetable oil to the pan and then add your Chilean sea bass, skin side down, to the pan. Photo about Pan-seared chilean sea bass served with mango salsa, mashed potato and spinach. This spicy mango chutney is a delicious way to enjoy seasonal mangoes. Grated mangos cooked in a sugar syrup made with chilly and spices.

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