Chilean Sea Bass with Ginger Mango Chutney invites you to experience a union of refined taste and tropical flair. The tender sea bass slices, seared to perfection, serve as a canvas for the luscious ginger-infused mango chutney.
- Fresh Chilean sea bass slices (2-3 slices)
- 1 ripe mango, peeled, pitted, and diced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon soy sauce
- Salt and freshly ground black pepper
- Fresh cilantro leaves, for garnish
Prepare the Mango Chutney:
In a saucepan, combine diced mango, minced ginger, brown sugar, rice vinegar, fresh lime juice, and soy sauce. Cook the mixture over medium heat, stirring occasionally, until the mango softens and the chutney thickens slightly. Remove from heat and set aside.
Season the Sea Bass:
Pat the Chilean sea bass slices dry with paper towels. Season them with a pinch of salt and freshly ground black pepper on both sides.
Sear the Sea Bass:
In a skillet, heat a bit of olive oil over medium-high heat. Carefully place the sea bass slices in the skillet, skin side down. Allow them to sear for about 3-4 minutes on each side, until the skin is crispy and golden, and the flesh is opaque and flaky.
Add the Finishing Touch:
Spoon a generous dollop of the ginger mango chutney over each seared Chilean sea bass slice.
Garnish and Serve:
Sprinkle fresh cilantro leaves over the dish for a burst of color and aroma. Present the Chilean Sea Bass with Ginger Mango Chutney with pride.
Each bite creates a dining experience that’s both sophisticated and a tribute to the magic of fusion cuisine.