grilled citrus chilean sea bass

One afternoon, after searching for new dinner ideas, I came across a citrus tuna steak recipe that instantly inspired me to try such a delicious sounding dish... so off to Whole Foods I went.  Upon arriving and heading straight for the seafood area, I saw that one lonely tuna remained.  Oh no!  I ended up getting everything else I needed for the recipe and decided to head over to Fresh Market because surely they would have tuna steaks... and then they didn't.  *le sigh*

The nice gentleman at Fresh Market told me that, apparently, Georgia had a tuna shortage because they had been over-fished and the only tuna for sale (which they chose not to buy) was the super expensive stuff.  Well, damn...  then, those delicate, white filets caught my eye.  I had fish for dinner set in my mind, so I went out on a limb and decided to buy up a couple of Chilean sea bass filets because, I mean, why not?  And, so, I had to improvise and adjust the recipe accordingly.  After getting home and searching a few different recipes, I realized that Chilean sea bass is quite the controversial topic.  Oops.  So, if this recipe offends you, I am very sorry... but those filets were quite delicious.

Grilled Citrus Chilean Sea Bass

adapted from Bev Cooks

Ingredients

2 4-6 oz. Chilean Sea Bass filets

2 teaspoon fresh ginger, minced

4 Tablespoons soy sauce, low sodium

1 Tablespoon extra virgin olive oil

2 Tablespoons safflower oil

4 cloves garlic, minced

2 teaspoons raw sugar

1/4 cup lime juice

1 avocado, sliced

Sea salt & pepper

Salsa Ingredients

1 mango, diced

1 jalapeño pepper, seeded & diced

1 teaspoon fresh ginger, minced

1 lime, juiced

Directions

Season both sides of the sea bass with sea salt and pepper and place in a shallow baking dish.  Then, in a small mixing bowl, combine soy sauce, extra virgin olive oil, ginger, garlic, lime juice, and sugar.  Pour over the filets, cover, refrigerate, and let marinate for 2+ hours.

Meanwhile, in a medium bowl, combine mango, jalapeño, ginger, and lime juice.  Mix evenly, cover, and refrigerate.

Once the fish has marinated, heat safflower oil in a grill pan over medium-high heat.  Place sea bass on the grill pan and cook about 7-9 minutes on each side (depending on thickness of filet).  Place fish on a dish and set aside.  Add the extra marinade in the grill pan and reduce until the marinade becomes thick.

To serve, place fish on the plate, cover with mango-jalapeño salsa and drizzle with the reduction from the marinade.  Place sliced avocado either on top of fish or on the side.  Serve with brown rice :)