One afternoon, after searching for new dinner ideas, I came across a citrus tuna steak recipe that instantly inspired me to try such a delicious sounding dish… so off to Whole Foods I went. Upon arriving and heading straight for the seafood area, I saw that one lonely tuna remained. Oh no! I ended up getting everything else I needed for the recipe and decided to head over to Fresh Market because surely they would have tuna steaks… and then they didn’t. *le sigh*
The nice gentleman at Fresh Market told me that, apparently, Georgia had a tuna shortage because they had been over-fished and the only tuna for sale (which they chose not to buy) was the super expensive stuff. Well, damn… then, those delicate, white filets caught my eye. I had fish for dinner set in my mind, so I went out on a limb and decided to buy up a couple of Chilean sea bass filets because, I mean, why not? And, so, I had to improvise and adjust the recipe accordingly. After getting home and searching a few different recipes, I realized that Chilean sea bass is quite the controversial topic. Oops. So, if this recipe offends you, I am very sorry… but those filets were quite delicious.
Grilled Citrus Chilean Sea Bass
adapted from Bev Cooks
2 4-6 oz. Chilean Sea Bass filets
2 teaspoon fresh ginger, minced
4 Tablespoons soy sauce, low sodium
1 Tablespoon extra virgin olive oil
2 Tablespoons safflower oil
4 cloves garlic, minced
2 teaspoons raw sugar
1/4 cup lime juice
1 avocado, sliced
Sea salt & pepper
1 mango, diced
1 jalapeño pepper, seeded & diced
1 teaspoon fresh ginger, minced
1 lime, juiced
Season both sides of the sea bass with sea salt and pepper and place in a shallow baking dish. Then, in a small mixing bowl, combine soy sauce, extra virgin olive oil, ginger, garlic, lime juice, and sugar. Pour over the filets, cover, refrigerate, and let marinate for 2+ hours.
Meanwhile, in a medium bowl, combine mango, jalapeño, ginger, and lime juice. Mix evenly, cover, and refrigerate.
Once the fish has marinated, heat safflower oil in a grill pan over medium-high heat. Place sea bass on the grill pan and cook about 7-9 minutes on each side (depending on thickness of filet). Place fish on a dish and set aside. Add the extra marinade in the grill pan and reduce until the marinade becomes thick.
To serve, place fish on the plate, cover with mango-jalapeño salsa and drizzle with the reduction from the marinade. Place sliced avocado either on top of fish or on the side. Serve with brown rice 🙂