Sea Bass with Cranberry Pineapple Pepper Relish

Total Time:
35 min
20 min
15 min

4 servings

  • Relish:
  • 2 cups fresh or frozen chopped cranberries
  • 1/2 cup finely diced pineapple
  • 1 tablespoon sugar
  • 2 small serrano peppers, seeded and finely chopped
  • 1/2 teaspoon roasted habanero pepper paste
  • 1/4 cup chopped cilantro leaves
  • 1 tablespoon apple cider
  • 1/4 cup peach Schnapps
  • Salt
  • 4 (6-ounce) sea bass fillets
  • 1/2 cup teriyaki
  • 1 teaspoon grated ginger
  • 2 tablespoons sesame oil
  • 1 green onion, finely chopped
  • 1 tablespoon olive oil
  • To prepare the relish, wash, rinse, and remove bad cranberries. Place in a sauce pot and simmer for approximately 15 minutes and allow to cool. Chop cranberries into small dice. Add all of the remaining ingredients and set aside.

  • Place the sea bass fillets into a dish and add all of the ingredients except the olive oil and allow the sea bass to marinate for approximately 2 hours.

  • Using a saute pan, heat the olive oil and sear the sea bass in the hot pan until golden on both sides.

  • To serve, place on plate and top with the cranberry compote.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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