Soy Seared Sea Bass With Pineapple Salsa

Name: Soy Seared Sea Bass With Pineapple Salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 453.59 g sea bass, cleaned & cut into 6-8 oz. portions; 177.44 ml soy sauce; 118.29 ml teriyaki sauce; 113.39 g brown sugar (a little more than 1/2 c., packed); vegetable oil, as needed; 1 of a fresh pineapple, cleaned & cut into 1/4-inch dice; 1 red bell pepper, 1/4-inch dice; 1 green bell pepper, 1/4-inch dice; 44.37 ml red onions, 1/4-inch dice; 1 fresh jalapeno, seeded & minced; 118.29 ml fresh cilantro, rough chop; 59.14 ml fresh basil, chiffanade cut; olive oil, to coat; salt & pepper, to taste

Submitted by Battle in Seattle

"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!"

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Ready In:: 30mins
Ingredients:: 14
Serves:: 4

ingredients

FISH
453.59 g sea bass, cleaned & cut into 6-8 oz. portions
177.44 ml soy sauce
118.29 ml teriyaki sauce
113.39 g brown sugar (a little more than 1/2 c., packed)
vegetable oil, as needed
PINEAPPLE SALSA
1 of a fresh pineapple, cleaned & cut into 1/4-inch dice
1 red bell pepper, 1/4-inch dice
1 green bell pepper, 1/4-inch dice
44.37 ml red onions, 1/4-inch dice
1 fresh jalapeno, seeded & minced
118.29 ml fresh cilantro, rough chop
59.14 ml fresh basil, chiffanade cut
olive oil, to coat
salt & pepper, to taste

directions

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.
For the salsa, prep all ingredients and toss together until fully mixed. Set aside while fish is being cooked.
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.).
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.
(I will not tell you how long, because it really, REALLY depends on the thickness of the fish pieces. Just watch it carefully!).
Hold fish on a cooling rack in a warm (170 -200 degree) oven until ready to serve, best when done immediately.
Serve with salsa and a few avocado wedges if you want to get fancy.

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Reviews

Sorry but this recipe as written was downright awful. The marinade was way too salty and overpowering for the fish and the flavor combination in the salsa was just weird. Way, way too much going on here. I tried it because I had most of the ingredients but it went unfinished and the leftover salsa was tossed.

Panks

RECIPE SUBMITTED BY

Battle in Seattle

<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket> I'm a native Idahoan, but spent seven years in Kansas City before moving to Seattle five years ago. I work for a large international nonprofit in fundraising, but my true passion is cooking and baking. My dream in life would be to open my own delicatessen--I do not believe a sandwich to my standards can be found in Seattle. There are some good ones, but not the best. I am married to my best friend, Sean, who also acts as my personal sous chef in our kitchen. We have two cats, Jackson and T-Bone, and love to garden and play outside. We also love to trapse downtown to Pike Place Market and gather ingredients for a delicious meal. You can find anything there, but we especially love the fresh fish selection, of course the produce, the bread from Three Girl's Bakery, the sausages from Uli's, the cheeses from DiLaurenti's, and the hot donuts across the hall. YUM!

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