A Variation Of Those Grilled Chilean Sea Bass Recipes With A Different Salsa

I have decided to add another common recipe with a simple twist. For me, cooking Chilean sea bass recipes with a wide variety of salsa can give you a wide variety of recipes for Chilean sea bass. In this recipe, we have a good different type of salsa. It is composed of real mango and some red pepper salsa which can give a rich taste that can contrast with the taste of the fish. This is actually good, especially if your mouth is looking for an outrageous kind of taste. And by the way, this is one of those Chilean sea bass recipes with a salsa which is a mixture of two salsa. I have actually learned this fish recipe a few months ago and to me, it actually tastes good. If you are looking for a more vitamins in your food then I think this is one of those recipes that can be great for you. It contains healthy fish oil and some anti oxidants from the salsa. This dish is good for a six servings, if you want to make it bigger then feel free to make it big. Now let us start gathering the ingredients for this Chilean sea bass recipe.

Ingredients:
-olive oil
-six pieces of Chilean sea bass fillets
-salt
-ground black rapper
-two diced red peppers
-four firm mangoes
-two seeded and finely chopped jalapeno peppers
-four pieces of finely chopped green onions, light green parts only
-two tablespoons of virgin olive oil
-one fourth cup of finely chopped cilantro
-two lime juice

Procedure:
Gather up the ingredients needed for this recipe and then start preheating the grill. Slice each piece of mango on each side of the pit to yield two thick slices. Using a large spoon, scoop mango flesh in one piece of the mango skin. Repeat this with all slices. Season the pieces with salt and pepper. Put the mango slices upside down on the grill and then grill them until they are lightly charred. This would usually take about two minutes. Then turn up the mango slices to the opposite side and then grill for another two minutes. After that set them aside for cooling. Mix together the green onion, red pepper, jalapeno pepper and the olive oil in a large empty bowl. Once the mango slices are cool, dice of them up. Include the diced mango to the mixing bowl together with lime juice, salt, pepper and cilantro. Toss them up so you can combine them all. Taste the salsa and then adjust it according to your preference. And then set it aside. Brushed the fish fillets on both sides with olive oil and then season them with salt and pepper. Grill the Chilean sea bass fillets for about five minutes per side or until they are opaque in the center area. After the fillets are cooked, garnish the fillets with mango salsa and then serve them up right away.

From A Collection Of Grilled Chilean Sea Bass Recipes With Honey

It is now already time to put up another recipe on this site, Cooking Chilean sea bass recipes with Yan. This is a grilled Chilean sea bass with Honey do you. If you like putting variety in how you cook or prepare Chilean sea bass fillets than it is probably worth giving grilling a try. One of the main ingredients that I like in this Chilean sea bass recipe is the honey. As we all know, honey has good health benefits for the body. One of the many things that you would notice among the recipes here is that all the recipes that are written here would always promote good health. I am actually passionate about making became a Chilean sea bass which is rich in omega-3 more healthier by adding delicious ingredients such as what we are going to recipe today. Now without anything else, let me know gave you one of my recipes for Chilean seabass.

Gather the following ingredients:
-two tablespoons of minced garlic
-1 teaspoon of cayenne pepper
-one half cup of chopped shallots
-half teaspoon of red chili flakes
-two tablespoons of honey
-a cup of white wine
-1 cup clam juice
-four pieces Chilean sea bass fillets (without skin)
-one sheet of bloomed gelatine

Once you got all the recipes that I have just stated above, we can now start cooking this field Chilean sea bass with honey. The first thing you had to do is to saute the shallots together with the garlic, red chili flakes and the cayenne pepper in the large but dry skillet or a saucepan with a medium heat until it is fragrant enough. After that, add up the clam juice, honey, white wine, and the bloomed gelatine and then to reduce them for about 40 to 45 minutes.

You can now prepare the grilling pan. You'd have two preheat the grill to medium using some would. And then just place the Chilean sea bass fillets on the grill and quickly sear them. And then, brush the the sauce all over the fish and then return the fish fillets to the grilling pan and cook until the fish is brown and can be easily slid through with a knife while making sure that you occasionally brush on the sauce each time you turn the fish on the opposite side. You can now remove the Chilean sea bass fillets from the heat once it is cooked and you can serve it with fresh vegetables and other sauce or seasoning of your choice.