Another late post because we had another spur of the moment dinner party with my parents, so…right when I sat down to write this post, I had to whip a dinner party out of thin air!
BUT! I wanted to share with you the PHENOMENAL meal I made, that I was able to pull together in less than an hour!
My Chilean Sea Bass with Tropical Mango Salsa!
I served it with roasted asparagus, massaged kale and sweet potatoes! I typically serve this with wild rice, but I wanted to minimize the cook time and pots and pans…so sweet potatoes it is!
Here’s What You Need: (Serves 2)
1 lb sea bass or other white fish, cut into two filets
Fresh herbs (I used rosemary)
Salt and Pepper
1 mango, diced
1 cup pineapple, diced
1 avocado, diced
1/2 english cucumber, diced
1 red pepper, diced
1/4 red onion, minced
3 Tbsp fresh cilantro, minced
Salt and pepper
2 limes, juiced
2 Tbsp EVOO
4 stalks curly kale
1 Tbsp EVOO
2 tsp white wine vinegar
Salt and pepper
1/2 cup cooked wild rice (optional — SCD omit)
Nonstick tin foil
Good chef’s knife
Large mixing bowl
To make the salsa, combine all the salsa ingredients in a bowl, toss with the olive oil and lime juice. (This can be made ahead!) If making ahead, do not add the avocado beforehand. Add it right before serving to prevent browning.
You can also make your rice ahead of time. I would suggest cooking it in vegetable or chicken broth — this really boosts the flavor!
When ready to serve, preheat oven to 400 degrees. On a nonstick tinfoil-lined baking sheet, place your two sea bass filets. Drizzle with olive oil, sprinkle with salt and pepper, and the squeeze of a lemon. Place your herbs on top, along with a slice of lemon, and bake for 16-18 minutes, until the internal temperature reaches 145 degrees.
While that’s baking, massage your kale in a large bowl with olive oil and salt. Get in there with your hands, like you’re hand-washing clothes. This breaks down the kale, softens it, and removes that bitter flavor. It really makes A WORLD of difference, and is super important! Once it has turned a deep emerald green, drizzle a touch of white wine vinegar, and toss to combine. Set aside.
To plate, place either a bed of kale or rice on your plate. Top with the fish, and a heaping mound of the tropical salsa.
This was so delicious. And how fun to cook and entertain my parents! This was the first time they had ever had a “Caralyn meal” and I must say…they were pretty impressed.
They said that I should “charge for this.” And that a meal of that quality should be at a five star restaurant! Which…I know, they’re my parents…but good food speaks for itself (and so do their clean plates.)
The thing about this meal is that it is so flavorful. The mango, the pineapple, the avocado, the cilantro and lime — it just dances in your mouth!
And paired with the buttery sea bass…it is truly a gourmet experience!
Gosh, we’re having so much fun being new home owners! (And living in the same town as my family!)
Thanks for putting up with my tardiness as we settle in!
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