Recipe courtesy of Eddie Palamino
Sea Bass with Cranberry Pineapple Pepper Relish
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 312
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 32
- Cholesterol
- 70
- Sodium
- 651
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
Ingredients
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
Directions
- 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.