Mount Washington’s LeMont, a Pittsburgh institution, stands mighty with over 60 years of service. In honor of so many successful years, Chef Robert Vargo shares his recipe for Chilean Sea bass with Pineapple Mango Chutney. The rich, buttery notes of the sea bass are perfectly complemented by the sweet and tangy tropical chutney.
The History of LeMont in Pittsburgh
LeMont in Pittsburgh first opened its doors in 1960 on the site of the Grandview Theatre. Founded by restaurateur James Blandi Sr., its initial space consisted of two rooms and 130 seats. Due to its popularity, additions and renovations enhanced the space to hold more customers and display the iconic decor in 1970 and then again in 1980. Blandi Sr. also left his culinary mark by inventing two beloved Pittsburgh dishes: the Turkey Devonshire Sandwich and the Pecan Ball ice cream dessert. In 1999, Edward B. and Anna Dunlap took the restaurant into a new chapter, acquiring LeMont and investing significantly in renovations, expanding the bar and dining areas in 2005. The Dunlap family continues its legacy, maintaining LeMont’s reputation for elegant table-side dining and classic dishes like Chilean Sea Bass below.
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Chilean Sea Bass from LeMont in Pittsburgh
Description
A tropical take on sea bass.
Ingredients
- 8 oz sea bass steak
- 2 oz olive oil
- 2 oz pineapple juice
- 1 oz mango vodka
- 1 oz sugar
For the pineapple mango chutney:
- 3 oz fresh pineapple, diced
- 3 oz fresh mango, diced
- 1 tbsp red onion, chopped
- 1 tbsp green onion, sliced fine
- 1 tbsp red bell pepper, chopped
- 1 tbsp fresh cilantro, chopped
- ¼ cup pineapple juice
- 1 tbsp rice wine vinegar
- 1 tbsp olive oil
Instructions
- Mix olive oil, pineapple juice, mango vodka and sugar together to make a marinade.
- Add sea bass to the marinade and refrigerate for two hours.
- Sea bass is a denser fish, great for grilling.
- If you want to add zest to it, sprinkle with blackened fish seasoning.
- Whether you grill or blacken your sea bass, it will take approximately 9-11 minutes to cook through.
For the pineapple mango chutney:
- Mince red onion, green onion, red bell pepper and cilantro, mix with diced mango and pineapple.
- Add in pineapple juice, rice wine vinegar and olive oil and toss together.
- When making this chutney, it’s best to make the day prior and refrigerate to let the flavors marry together.
- Top your grilled or blackened sea bass with chutney.
Recipe by Chef Robert Vargo at LeMont
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