May 2024
Chilean Sea Bass with Pineapple And Great Frogs
‘Home’ White
Sea Bass is a mild and firm whitefish that suits this recipe as well as countless more. Prepared in a skillet this fillet is honey caramelized with a kick and accompanied by seared pineapple and creamy avocado. It’s fresh, fruity, yet somewhat savory. Quick, easy and simply delicious!
Paired with Great Frogs HOME White, will not disappoint !
Enjoy!
Ingredients
Approx 1 pound MSC Chilean Sea Bass (or another thick, flaky white fish like cod or halibut - MSC or Green rated preferably)
1-2 tablespoons honey
olive oil, for the skillet
½ a habanero, seeded, diced. optionally, for less heat use a jalapeño
2 scallions, trimmed, cut into thin rings
ten 1/4"-thick half-moon slices of pineapple
1 avocado, peeled and sliced into 10 wedges
salt and pepper
Instructions
Cut your fish into two equal portions and season very well with salt. Remove skin, preferred. Sprinkle with fresh pepper and drizzle the honey on top, splitting the tablespoon between the two filets.
Slick the bottom of a 10" or 12" non-stick skillet with olive oil and heat over medium-high heat. When very hot, add the fish. Cook without moving for 3-5 minutes, depending on the thickness. Using a splatter screen can be helpful..
When the fish has started to firm up, flip carefully and let the honey caramelize into a nice "crust", another 3 or 4 minutes. Remove the fish from the skillet and set aside on a warm plate.
In the skillet place the pineapple slices and toss the diced habanero and sliced scallions on top. Season with salt and pepper. After 2 minutes, gently flip the pineapple and cook 2 more minutes. Remove the pineapple, pepper and scallions from the skillet, and set the fish, skin side down, back in to finish cooking. This is quick.
To Plate: Place fish on crisp greens, arrange pineapple and avocado decoratively next to fish.
Notes: Optionally in after removing pineapple from skillet, warm up honey and a bit of buttered drizzle over top of fish.
credits: adoption from Em-i-lis