Chef Dave Edukaitis

• Jerk spiced Chilean Sea Bass, Brown rice, & Mango salsa.

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