Soy Seared Sea Bass With Pineapple Salsa

“I used to work in an upscale gourmet foods store, and this recipe was a huge success with the clientele. I've scaled it down to a normal sized recipe, but you may choose to tweek some of the flavors before cooking. Taste the marinade before you put the fish in!”
READY IN:
30mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. For the fish, mix soy, teriyaki & brown sugar thoroughly. Place portions of sea bass in mixture and make sure fish is either completely covered, or turn frequently. Marinate up to 2 hours; no less than a half hour.
  2. For the salsa, prep all ingredients and toss together until fully mixed. Set aside while fish is being cooked.
  3. After marinating fish, in a large saute pan, heat about 1/8" oil over high heat. (Make sure oil coats the entire bottom--this gets a bit sticky without the proper coating.).
  4. Once oil "pops," cook sea bass until soy is well caramelized on fish, turning a dark brown and releasing from the pan, then flip over and continue until fish is done, flaking easily when pierced with a fork.
  5. (I will not tell you how long, because it really, REALLY depends on the thickness of the fish pieces. Just watch it carefully!).
  6. Hold fish on a cooling rack in a warm (170 -200 degree) oven until ready to serve, best when done immediately.
  7. Serve with salsa and a few avocado wedges if you want to get fancy.

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