What once was in the Deep south Atlantic ocean around Antarctica wild-captured to become a coveted dish on your plate. Chilean Sea Bass has a firm, tender structure and remain moist after cooking. Sweet citrus combined with onion and chili in salsa highlight a flavor and a texture of Chilean Sea Bass. Warm and tender asparagus comforts this duo perfectly.

Ingredients

2 serv.

chilean sea bass fillets1 1⁄4 lbs
MARINADE
small red onion↗1
chopped
green onion, whites included, finely diced into rounds↗1⁄2 cup
fresh squeezed lemon juice↗1⁄2 cup
fresh squeezed orange juice↗1⁄2 cup
fresh squeezed lime juice↗1⁄2 cup
garlic cloves↗4
minced
gingerroot1⁄2 tablespoon
grated
sea salt↗1⁄8 teaspoon
cracked black pepper↗1⁄2 tablespoon
SALSA
red sweet bell pepper↗1
diced
medium mango↗1
diced
fresh pineapple↗1 cup
diced
cup fresh cilantro, chopped↗1
tablespoons red onions, finely chopped↗2
teaspoon red pepper flakes↗1
tablespoons green onions, whites included, finely diced into rounds↗2
tablespoons lime juice↗2
pinch red pepper flakes↗1
pinch chili pepper↗1
pinch salt↗1
pinch cracked black pepper↗1
ASPARAGUS↗
lbs medium asparagus, trimmed↗1 1⁄2
teaspoon coconut oil, unrefined virgin↗1
tablespoon sherry wine vinegar↗1
tablespoon balsamic vinegar↗1
tablespoons cheese, grated↗2
pinch cracked black pepper↗1

Step-by-step instructions

1
Mix all salsa ingredients together in a bowl until combined.
2
Preheat grill to high heat. Brush hot grill rack with olive oil to prevent sticking.
3
Mix all marinade ingredients together in a bowl. Reserve half for grilling process. Place sea bass fillets in glass baking dish or container. Pour marinade over top. Let set for 10-15 min turning once. Cut top of filets to the middle to hold the juices of the marinade. Place fillets about 1/2 apart on grill pouring their marinade juices over top of them. Grill for 8 minutes then, pour reserved marinade over top of them and continue grilling for an additional 8 minutes or until easily flaked with a fork.
4
While fish is grilling break off tough ends of asparagus. Preheat non stick pan for 1 minute. Heat 1 teaspoon of unrefined virgin coconut oil for a minute over a medium heat. Add asparagus, cover with lead for 3-5 minutes until tender. Toss with Sherry vinegar and cook additional 2 minutes. Sprinkle a tablespoon of Balsamic vinegar, wrapped asparagus in the foil and reserved covered in the same pan.
5
Transfer to serving plate, top with salsa, top asparagus with fresh grated Romano cheese and enjoy!

Source: food.com

Original recipe ↗

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