Mango Salsa
2 ripe mango, diced small
2 Tbsp small diced red onions
2 Tbsp small diced red peppers
1 tsp minced garlic
1/2 - 1 Jalapenos, finely grated on a micro plane
1 tsp minced fresh Cilantro
1/2 tsp minced fresh Ginger
1/2 C pineapple juice
1 tsp rice vinegar
1 Tbsp Mirin
1 Tbsp freshly squeezed Lime juice
S & P
Combine all ingredients in a mixing bowl & refrigerate overnight
Brown Rice
1C White rice
1-2oz Corn oil
Heat a medium size sauce pot over med-low heat, add oil and rice. Stir periodically till the rice is almost completely golden brown. Then add:
1/2 c small diced onions, cooking till onion are clear. Then add 1Tbsp tomato paste, stir it in good. Then add:
3C chicken or vegetable stock
1-2 tsp ground cumin
1 lg bay leaf
S & P
Let simmer on low till liquid is absorbed & rice is tender. About 15-20 minutes
Chilean Sea Bass
1 1/2 # Chilean Sea Bass fillets
1 tsp Jerk seasoning
1/2 tsp Lime zest
5 sprigs Cilantro minced
5 cloves Garlic minced
Combine all ingredients in a gallon zip lock bag, & let them marinate overnight
To serve :
Remove fillets from the bag & pat dry with a paper towel.
Heat a small amount of good olive oil in a saute pan over med high heat.
When oil is Hot, sear the fillets golden brown on all the sides. Finish in a preheated 400* oven for about 7 minutes.
Till fish is flakey but firm. Let it rest a minute while you plated the rice.
Place a timbal of rice in the center of the plate.
Place a piece of the Sea Bass on top of the rice
Put a Tsp of salsa on the fish, & place some around the plate as a garnish
Enjoy !!
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