Wasabi glazed striped sea bass with mango salsa Recipe

Wasabi glazed striped sea bass with mango salsa

(An Asian dish with robust flavors)

Ingredients

Ingredients

4 4oz striped sea bass fillets, skin-on

1 tbsp Lea & Perrins Worcestershire Sauce

1 tbsp soy sauce

¼ tsp wasabi powder

½ tsp sesame oil

¼ tsp sugar

Kosher salt to taste

White pepper to taste

2 tbsp parsley, chopped

Mango Relish

1 small mango, diced

2 tbsp red bell pepper, diced

1 tbsp red onion, diced

2 tbsp green bell pepper, diced

1 tbsp parsley chopped

½ tbsp garlic, minced

1 tbsp lime juice

1 tbsp rice wine vinegar

2 tsp lemon juice

1 tsp vegetable oil

Kosher salt to taste

White pepper to taste

Directions

Procedure for bass:

Turn grill on medium heat. Combine all relish ingredients in a medium bowl and chill. In small bowl combine Lea & Perrins Worcestershire sauce, soy sauce, wasabi powder, sesame oil, and sugar.

Brush bass with mixture. Place on grill, flesh side down. Grill for 4 ½ minutes. Turn fish over with a fish spatula and grill for another 4 ½ minutes.

Procedure for relish:

Combine all ingredients in a large bowl.

Plating:

Place striped sea bass fillet in center of plate. Top each fillet with mango relish and garnish with parsley.

1. • 1/3 cup Japanese soy sauce
   • 1/3 cup mirin
   • 1/3 cup sake
   • 1 tablespoon sugar
   • six 4-ounce sea bass fillets
   • 1/2 pound fresh enoki mushrooms (about 200 grams optional)
   • 1 tablespoon vegetable oil
2. • Garnish: fresh Japanese chives or regular chives

1. 1. In a 1-cup measure stir together soy sauce, mirin, and sake and reserve 1/4 cup. In a small saucepan simmer remaining 3/4 cup soy sauce mixture and sugar until reduced to a glaze (about 1/4 cup) and remove pan from heat.
   2. Using tweezers, remove any bones from sea bass. Trim spongy root ends from mushrooms. Have ready a shallow baking pan lined with paper towels. In a 12-inch nonstick skillet heat oil over moderately high heat until it just begins to smoke and sauté fillets, skin sides down, pressing gently with a spatula if fillets curl, until skin is golden, about 3 minutes. Turn fillets over and sauté 2 minutes more, or until almost cooked through. Add reserved (uncooked) soy sauce mixture to fish and simmer until fish is just cooked through, about 1 minute. Transfer fillets, skin sides down, with a slotted spatula to baking pan to drain and add mushrooms to liquid remaining in skillet. Cook mushrooms, stirring frequently, until tender, about 1 minute, and remove skillet from heat.
   1. Arrange fish and mushrooms on 6 plates. Brush fish with glaze and garnish with chives.
   
   

   Recipe Summary

   • ½ mango - peeled, seeded and diced
   • ½ cup heavy cream
   • 1 teaspoon lemon juice
   • ½ cup chopped macadamia nuts
   • ¼ cup seasoned bread crumbs
   • 1 teaspoon olive oil
   • ½ teaspoon black pepper
   • 1 pinch red pepper flakes
   • 1 pound fresh sea bass
   • salt and ground black pepper to taste
   • 2 cloves minced garlic
   • 1 tablespoon extra virgin olive oil

   In a food processor, combine macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes. Process until smooth. Preheat oven to 350 degrees F (175 degrees C).

   In a small saucepan over medium heat, combine mango, cream, and lemon juice. Bring to a boil, reduce heat, and simmer until thickened.

   Season fish with salt and black pepper. Heat 1 tablespoon olive oil and crushed garlic in a large skillet over medium heat. Sear the sea bass on both sides, and remove from heat.

   Transfer fish to preheated oven, and roast until cooked through. Cover the sea bass with macadamia crust, and return to the oven until crust browns. Top with the mango cream sauce.

   
   

   Gallery

   • 1/2 cup apple cider
   • 1/2 cup cider vinegar
   • 1 tablespoon unsalted butter
   • 3 tablespoons extra-virgin olive oil
   • 1 1/2 pounds carrots, peeled and sliced on the diagonal 1/8 inch thick
   • 2 garlic cloves, crushed and peeled
   • 2 rosemary sprigs
   • Salt and freshly ground pepper
   • 1 tablespoon chopped parsley
   • 1 tablespoon vegetable oil
   • Four 6-ounce skinless striped bass fillets or other sustainable meaty white fish fillets

   In a nonreactive saucepan, boil the cider and cider vinegar over high heat until reduced to 2 tablespoons, 15 minutes. Remove from the heat and stir in the butter.

   Meanwhile, in a nonstick skillet, heat the olive oil. Spread the carrots in an even layer and add the garlic and rosemary. Cook over moderately high heat, without stirring, for 3 minutes. Reduce the heat to moderate and cook, stirring, until the carrots are just tender and richly caramelized, 5 minutes longer. Discard the garlic and rosemary. Season the carrots with salt and pepper. Stir in the parsley and half of the cider glaze.

   In a nonstick skillet, heat the vegetable oil. Season the fish with salt and pepper and add to the skillet. Cook over moderately high heat until the fillets are lightly browned, 4 minutes. Turn and cook until the fish is just white throughout, 2 minutes longer.

   Transfer the caramelized carrots to plates and set the fish on top. Drizzle with the remaining cider glaze and serve.

   
   

   Fennel and Citrus Salad

   Fennel is best from fall through early spring. I like to serve this crunchy salad in the spring when the bulbs are sturdy and have that distinct anise flavor. The grapefruit adds a nice contrasting texture and sweetness. You could substitute oranges or tangerines. The bitter arugula herb adds another element and is what “seasons” the dish. The vinaigrette is simple because of all the other strong flavors.

   Make the salad ahead, or while the fish is grilling.

   Ingredients

   • Juice of 1 lemon
   • Zest of 1/4 of the lemon
   • 1/4 Cup of extra virgin olive oil
   • Sea salt and pepper to taste
   • 1 fennel bulb plus some of the feathery fronds for garnish
   • 1 medium red onion
   • 2 large handfuls of baby arugula leaves
   • 1 pink grapefruit

   1. In a large bowl, whisk together the lemon juice, olive oil, and zest. Season this with salt and pepper to taste.

   2. Trim the fennel bulb by slicing off the green, feathery stalks. Reserve some of the delicate leaves. Slice the bulb in half and cut out the dense tough core at the base of the bulb. Slice each section lengthwise in half again. Make thin slices across each quarter, just like you might slice an onion. This is the base of the salad. Add the fennel to the bowl.

   3. Cut the onion in half and remove the skin. Place each half flat side down and slice as thinly as possible, just as you did for the fennel. Add the onion to the bowl.

   4. Add 2 handfuls of baby arugula leaves to the bowl.

   5. Cut the grapefruit in half. Using a small sharp knife, cut around the outside edge of the fruit to separate the white pith and skin from the flesh. Using the tip of the knife, run the blade along the membrane that is between each segment to remove the fruit more easily. Lift each 1/2 segment of fruit out of the skin with a spoon. Add the fruit to the bowl.

   6. Toss all ingredients to coat with the vinaigrette. Garnish with some of the feathery leaves from the top stalks. Serve right away with the grilled fish.

   
   

   16 Whole30 Fish Recipes for When You're Craving Seafood

   They're refreshing, delicious, and good for you, too!

   When you're on the Whole30 diet&mdasha 30-day elimination diet meant to help people detect food sensitivities&mdashit's easy to get in the habit of cooking up the same old plain chicken for dinner. So here's an idea to mix things up (and get some omega-3s while you're at it): make fish!

   Fish doesn't have to be boring at all. With these 16 healthy, Whole30-friendly recipes, you're not skimping on taste one bit. These delicious recipes will get you through those 30 days easily&mdashand beyond!
   

   

   This recipe by Wholesomelicious is fruity and refreshing, with all the protein you need to stay full. The best part? It takes only 15 minutes to fully cook. Squeeze lime juice on top for a citrus boost.

   

   Pop these little fish balls by Physical Kitchness over zoodles, slaw, or cauliflower rice, and you won&rsquot be disappointed. They&rsquore great for portion control.

   

   This salmon recipe from A Saucy Kitchen is light and refreshing. You have the crunchy texture from the almonds and some citrus and herbs to make it way more flavorful. If you don&rsquot want to pair it with asparagus, go for another veggie, instead.

   This easy fish taco bowl by Eat the Gains plays with different flavors and textures for a balanced meal. With chipotle mayo and mango salsa, there&rsquos a nice combination of sweet and spicy, and the avocado adds creaminess.

   You&rsquoll love the crispy, crunchy texture of these mahi mahi fish bites without all the ingredients that take you off the Whole30 diet. A great makeover of a classic comforting dish by Physical Kitchness, these might just be your new favorite appetizer at home.

   Okay, so there's bacon and steak in this recipe by The Castaway Kitchen, but there are also scallops, making it an excellent seafood dish when you&rsquore on the Whole30 diet. Plus, who doesn&rsquot like a good piece of meat without the hefty restaurant price tag, right? Use sugar-free bacon to keep it Whole30.

   This recipe by Real Food With Jessica is citrusy and light, and it calls for wild salmon, a great source of omega-3 fatty acids.

   If you love the taste of coconut crusted shrimp but want to spare yourself the extra calories and fat (ahh the magic of the air fryer), this Whole30-approved makeover by Real Food With Jessica is just what you need. It&rsquos great for dinner, easy appetizers, or even a snack.

   Swap a beef burger for a fish patty in this recipe from Real Simple Good. (This blogger uses white fish, like halibut, tilapia, or cod.) You can easily wrap it in a lettuce wrap or use as a protein topper on a salad or bed of zoodles. Plus, it&rsquos keto&mdashso it&rsquos packed with a good dose of fats.

   Shrimp and egg rolls on Whole30? That&rsquos right! This recipe from Paleo Running Momma is super easy to assemble&mdashit takes just 30 minutes total&mdashand it has a rich, creamy homemade mayo aioli dressing on top to round it all out.

   Zoodles will never be boring with this garlicky shrimp on top. This recipe by Wholesomelicious is the perfect quick weeknight meal that&rsquos ready in 20 minutes and is super good for you. The omega-3 fats from the shrimp will tide you over until morning.

   If you love the flavors of Thai food, you need to try this recipe from The Castaway Kitchen. It's packed with nutrients, and has a ton of spice&mdashthere&rsquos wasabi if you like!

   These tuna bruschetta appetizers by Eat the Gains are perfect for a house party or some bites before dinner. The swap of sweet potato for toast makes it Whole30-approved, and addsfiber to boost satiety. Use lemon zest as a topping for a bit of citrusy flavor.

   A spicy white fish recipe from Real Simple Good, this Veracruz-style skillet dish is refreshing and high in protein to keep you full for hours. Take this tomato, jalapeño, olive, and caper sauce up a notch by adding onion, garlic, bell peppers, and oregano for extra flavor.

   This shrimp dish from 40 aprons is on fire. With sriracha, a spicy cream sauce, and sesame seeds for crunch, it&rsquos the ultimate comfort food that's totally Whole30-approved. Make a big batch of the &ldquobang bang sauce&rdquo to save as a handy condiment for a ton of other recipes!

   
   

   Baked Sea Bass and Mango on a Half Shell featured

   Inspired by this delicious appetizer at Sushi Zone, I went on a mission to recreate it. Although Sushi Zone’s is still admittedly better (must be all that fresh sashimi-grade fish they use)…this is a good do-at-home alternative. Enjoy!

   

   

   This pic has mango chunks…but I later found that thinner slices work better.

   • 7 oz. striped sea bass
   • 1 ripe mango
   • ½ cup mayonnaise
   • 1 tablespoon soy sauce
   • 2 teaspoons sugar
   • 12 mussel shell halves
   1. Preheat the oven to 400 degrees, with the rack as close to the broiler as possible (top shelf).
   2. Rinse and clean your mussel shells. I found these pretty wild green-lipped mussels that were nice and large.
   3. Slice the fish in 2 inch by ¼ inch pieces, place inside the half shells. Slice the mango in 2 inch by ¼ inch pieces, place on top of the fish.
   4. Scoop the mayonnaise over each shell, mounding so that none of the mango shows through.
   5. Mix together the soy sauce and sugar. With a pastry brush, glaze the mayonnaise mixture with a thin coat of soy sauce.
   6. Bake for 10 minutes transfer to broiler for 2-3 minutes to create a bubbly, brown crust.

   Hello! All images and content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you!

   
   

   Striped Bass with Tomatillo Salsa Verde

   Recipe adapted from Chad Richard, The Optimist, Atlanta, GA

   Yield: 2 servings (plus 1½ cups salsa verde)

   Prep Time: 40 minutes

   Cook Time: 45 minutes

   Total Time: 1 hour, 25 minutes

   Ingredients

   Striped Bass

   Striped bass, two 6-ounce skin-on fillets

   Freshly ground black pepper, ¼ teaspoon

   Unsalted butter, 1 tablespoon

   Salsa Verde

   Tomatillos, ⅔ pound (husked, rinsed and quartered)

   Medium garlic cloves, 4 (smashed)

   Serrano chiles, 3 (stemmed and halved lengthwise seeds removed for less heat)

   Poblano chile, 1 (stemmed, cored, seeded and quartered)

   Small white onion, 1 (quartered)

   Fresh cilantro, 1 small bunch (leaves picked from stems, stems reserved)

   Freshly ground black pepper, ¼ teaspoon

   Directions

   1. Season the striped bass: On a large plate, place the:

   Leave the fish at room temperature for 30 minutes.

   Meanwhile, make the salsa verde: Preheat the oven to 400°. To a large bowl, add the:

   • Quartered tomatillos
   • Smashed garlic cloves
   • Halved serrano chiles
   • Quartered poblano chile
   • Quartered white onion
   • Reserved cilantro stems
   • ½ teaspoon of the kosher salt
   • ¼ teaspoon freshly ground black pepper

   Use your hands to toss the mixture to combine, then transfer the mixture to a parchment paper-lined, rimmed baking sheet. Roast the vegetables until they are charred and tender, 20 to 25 minutes. Remove from the oven and cool to room temperature.

   To a small skillet set over medium heat, add the:

   Cook the coriander seeds, shaking the skillet often, until the seeds are golden and fragrant, 2 to 3 minutes. Transfer the toasted coriander seeds to a small plate to cool.

   To an immersion blending pitcher (or a blender jar), add the toasted coriander seeds and the cooled tomatillo mixture. Add the:

   Blend (we recommend using the KitchenAid® Pro Line® Series Hand Blender) until smooth. Taste and adjust with more salt or lime juice if needed.

   2. Cook the fish: Heat a medium cast-iron or oven safe skillet over medium-low heat for 2 minutes. To the skillet, add the:

   Set the seasoned striped bass fillets in the skillet skin side down. Cook for 1 minute, then use a fish spatula or metal spatula to press down on the fillets to flatten them and ensure that the entire surface area of the skin comes into contact with the hot skillet, about 1 minute longer.

   Transfer the skillet to the bottom of the hot oven (not the oven rack, but the actual floor of the oven). Cook until the center portion of the fish resists light pressure and the fillets are opaque from top to bottom, 12 to 14 minutes (if the skin looks like it is getting too dark, move the skillet to the lowest oven rack).

   Carefully remove the skillet from the oven and return it to a burner. To the skillet (leave the burner off), add the:

   Use a metal spoon to baste the fish with the butter and mint as it melts. Use a spatula to transfer the fish fillets to each of 2 plates (discard the mint sprigs). Drizzle the fish with the salsa verde and top with a radish-pepita salad, if making.

   
   

   How to Use Up Leftover Condiments and Spices

   The recipe called for a tablespoon of tahini, but what do you do with the other 25? Try these tasty uses for those jars of not-so-common ingredients you bought for that one special dish.

   Related To:

   Photo By: Elzbieta Sekowska

   Photo By: iStock/HandmadePictures

   Photo By: iStock/PicturePartners

   Photo By: iStock/HandmadePictures

   Photo By: iStock/HandmadePictures

   Anchovy Paste

   Asian Fish Sauce

   The funk of this versatile Southeast Asian staple mellows when mixed with other ingredients. Just a dash adds richness to guacamole, steak sauce or a lime-based salad dressing. Sprinkle it on braised hearty greens like kale or collards, or try it in place of Worcestershire sauce in a Bloody Mary. Mix some into mayo along with chopped garlic, grated Parmesan and lemon juice for a cheater's Caesar dressing.

   Capers

   A spoonful of these pickled buds gives a boost to pasta sauce, lemon vinaigrettes and all sorts of salads — think egg salad, tuna salad, tomato salad and more. Sprinkle them on pizza or chop them up with parsley, onions and lemon zest for an easy relish for fish.

   Chipotles in Adobo

   Like tomato paste, this fiery condiment keeps well in ice cube trays in the freezer. Just a dollop will add a smoky hit to chili, stuffed peppers, salsa, mashed potatoes, scrambled eggs and baked beans. Chopped up, the peppers are delicious in cornbread, meatloaf and tartar sauce (think spicy fish tacos). Whip some into butter or mayo for a savory sandwich spread.

   Curry Paste

   A tasty match for chicken noodle soup, this condiment makes a great marinade for skewered chicken or shrimp. Blend it with mayo for a burger topper with a kick or mash it into egg yolks to wake up deviled eggs.

   Fresh Ginger

   Freeze the root whole and peel and grate it as needed. Finely chopped ginger makes a piquant addition to marinades. Slice it thin for broths and soups or steep it in hot water and add a drizzle of honey for a bracing, warm winter drink.
   

   Hoisin

   Thick and jammy, this makes an ideal glaze for grilled salmon, pork tenderloin, baby back ribs and chicken. A dollop will sweeten up a vinaigrette or barbecue sauce. Mix some with butter and add a pat to sea bass, scallops or sauteed greens. Spread on pizza dough for the perfect base for Peking duck pizza. Or fold it into ground turkey for juicy, low-fat burgers.

   A tasty marinade for a variety of beef cuts (with a little oil and vinegar), this soybean paste also thickens pan sauces and makes an easy rub for roast chicken. Spread it on bread in a grilled vegetable sandwich. Or mix it with sesame oil and water for a quick, affordable pasta sauce.

   Rice Vinegar

   Mild and slightly sweet, this is a natural go-to even in non-Asian vinaigrettes. Try tossing it on warm spuds in a German-style potato salad or with napa cabbage in shredded slaw. Rice vinegar adds a subtle tang to barbecue sauces, wonton soup and stir-fries and makes a nice change from malt vinegar when sprinkled on sizzling french fries.

   Soy Sauce

   A glug of this stir-fry go-to will enhance tomato sauce, boeuf bourguignonne and white bean dip. Combine it with oil and toss over sweet potatoes or bone-in chicken pieces before roasting. Soy sauce is also surprisingly good on popcorn. Mix it with peanut butter for a quick Asian noodle sauce or stir it into cream cheese when you need a last-minute spread for crackers. Add a drizzle to a halved avocado and scoop the flesh right from the skin.

   Tahini

   Made from sesame seeds, this hummus building block is also great stirred into mashed potatoes or winter squash, whisked into a vinaigrette, drizzled on steamed vegetables or spread on bread with jam for a new take on a PB&J. Or simply serve it plain as a vegetable dip.

   Toasted Sesame Oil

   Stow this flavor booster in the refrigerator to prolong its shelf life, and drizzle it on sauteed spinach or steamed green beans, mix it into grilling marinades for salmon, chicken or beef, or add a few drops to chicken soup. Tossed with thinly sliced cucumbers and red onions, it makes a refreshingly light salad dressing.

   Tomato Paste

   Freeze this spaghetti-sauce essential in ice cube trays, then drop it into chili or beef stew. It'll also amp up a simple tomato or vegetable soup and add a punch to taco meat or Spanish rice. Or skip the ketchup and spread a schmear on meatloaf before baking.

   Garam Masala

   Once you consider the spices that often make up this Indian blend (think coriander, black pepper, cardamom, cinnamon, caraway, cloves, ginger and nutmeg), you'll find plenty of ways to use it. Sprinkle it on winter squash, cauliflower or potatoes before roasting. Toss it over popcorn. Fold it into a creamy dip and serve with sweet potato chips. Or stir a pinch into mayo for an unexpected egg salad and naan sandwich.
   

   Sambal Oelek

   Let the vinegary red pepper bite of this Indonesian condiment inspire you to use it where you'd normally use other hot sauces. It's delicious drizzled on pizza and a natural partner for a sweet potato mash. Add a few dabs to a peanut butter sandwich (trust us) — or peanut butter noodles, if you prefer. And like so many hot sauces, sambal oelek is great in meat marinades.

   Chili Oil

   Don't box in this staple of Chinese cuisine. It makes a killer dip for bread, and it's a very "adult" oil for cooking up grilled cheese. Drizzle it on blanched broccoli rabe, or mix it into the rice and beef filling for stuffed peppers. And what easier late-night supper than spaghetti tossed with chili oil, parsley and Parm?

   Harissa

   A classic accompaniment to Moroccan couscous, this North African condiment is made of sweet red peppers, garlic and hot chiles, and it can go almost anywhere you would put hot sauce. Add it to scrambled eggs, stir it into hash browns, spread it on a turkey sandwich or serve it as a sauce for grilled fish. Perk up hummus with a spoonful or two of the stuff. Or try this twist on game-day wings: Substitute harissa for Buffalo hot sauce.
   

   Pumpkin Pie Spice

   It's not just for dessert and lattes the warm notes of cinnamon, cloves, ginger and other baking spices make pumpkin pie spice the perfect match for butternut squash soup, apple pie (yup!), Moroccan lamb stew and your morning oatmeal. A pinch in Bolognese brightens and warms, as cooks who swear by cinnamon and nutmeg in their red sauce will happily tell you.
   

   Wasabi

   Think of it as a turbocharged horseradish. Mix it with sour cream to spread on a roast beef sandwich. Put it in a Bloody Mary. Add a dab to potato gratin or a bowl of mashed potatoes. Whip it into deviled egg yolks and top the halves with a wasabi pea each (to warn party guests of the impending kick!).
   

   Coconut Milk

   Leftover coconut milk is a gift — truly! Use it to cook hot cereal for a rich morning treat. Try the same in the evening when you're making rice. Add the liquid to a mango smoothie. Churn it into ice cream. Use some to lighten your iced coffee. And, of course, you can mix in a little curry paste and use the fragrant bath to simmer shrimp.
   

   Mango Chutney

   Add instant sophistication to your cheese plate with a small dish of mango chutney in place of jam or honey (and it's great in grilled cheese too). Serve it as a condiment with baked ham or as a topper for vanilla ice cream. Thin it with a little water and you have an instant glaze for pork kebabs or shrimp on the grill.

   
   

   Directions

   To prepare the pesto and florets: In a large pot of boiling water, cook the broccoli rabe until tender, about 2 minutes. Drain and cool. Cut off all the florets and reserve. Chop the stems and leaves and transfer to a food processor. Add the pine nuts, garlic, capers, and lemon zest and process to coarsely chop. Add the cheese and all the olive oil and puree. Season with salt and pepper.

   To prepare the chowder: In a large pot, heat the olive oil. Add the leeks and cook over medium-low heat, stirring a few times, until softened, about 7 minutes. Add the cayenne and cook for about 20 seconds. Add the tomatoes, potatoes, stock, and 1 cup water and bring to a boil. Partially cover and simmer over medium-low heat until the potatoes are tender, about 10 minutes. Add the cream and striped bass and simmer until the fish is just cooked, about 3 minutes. Remove from the heat and add the reserved broccoli rabe florets.

   Ladle the chowder into bowls and pass the pesto at the table to stir in.

   Note: The broccoli rabe pesto and blanched florets can be refrigerated, separately, overnight. Bring to room temperature before using.

   
   

   Watch the video: How to Make Chilean Seabass top with Pineapple Mango Salsa (January 2025).