Pan Roasted Bass with Tropical Mango Salsa and Coconut Cilantro Rice

April 4th, 2012 § 0 comments

Serves 4

Ingredients

Ger-Nis Herb Chili Pepper
1 tangerine
4 4-ounce bass fillets, skin on (no more than two inches thick)
Avocado oil or olive oil
1 cup fresh pineapple, cubed small
1 cup ripe but firm mango, cubed small
¼ cup red bell pepper, chopped small
¼ cup red onion, chopped fine
¼ cup green onions, sliced thin
¼ cup cilantro
Juice of 2 limes
2 teaspoons green chilies, deseeded and chopped fine
1 teaspoon lime zest
1 tablespoon honey
1 teaspoon salt
Coconut Cilantro Rice (recipe follows)

Directions

Season both sides of the sea bass with the Chili Herb Black Pepper and drizzle with a little tangerine juice and let sit until room temperature. Heat the oil in a skillet to medium high heat. Place the fish pieces skin side up in the hot pan and cook for about 3 minutes, making sure not to disturb or flip too early. Flip after three minutes and cook for another 4 minutes. Place some coconut cilantro rice on a plate and lay the cooked fish on top (skin side down). Spoon some of the tropical salsa over the top.

Coconut Cilantro Rice

Serves 4

Ingredients

2 cups long white rice
2 cups coconut milk
2 cups water
2 tablespoos sugar
1 teaspoon Ger-Nis Chili Herb Pepper
2 tablespoons fresh cilantro, chopped fine

Directions

Combine all the ingredients, except the cilantro, into a large saucepan and bring to a boil. Once the mixture is boiling cover and reduce to a low temperature. Simmer covered for about 20 minutes and then remove from heat and leave covered and let stand 5-8 minutes. Add the cilantro and mix, fluffing with a fork before serving.

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