Description
A tropical take on sea bass.
Ingredients
Scale
- 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.