Chilean Sea Bass with Spicy Pineapple Broth

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
310
protein 
28 g
sodium 
739 mg
carbohydrates 
36 g
fat 
7 g
fiber  
5 g
cholesterol 
56 mg
Servings 
4
Ingredients 

4 5-oz Chilean sea bass fillets
¼ tsp sea salt
¼ tsp freshly ground black pepper
2 tsp extra virgin olive oil

Spicy Pineapple Broth
2 fresh Thai red chili peppers
2 cups fresh pineapple juice
¼ tsp sea salt

2 med sweet potatoes, peeled and diced
1 tsp extra virgin olive oil
¼ tsp sea salt
¼ tsp freshly ground black pepper

¾ cup Key Lime Cucumber Relish
½ cup peeled, seeded and diced cucumber 
2 Tbsp diced red bell pepper
1 Tbsp chopped fresh chives
1 Tbsp chopped fresh mint
2 tsp chopped fresh cilantro
1 Tbsp fresh key lime juice
1 Tbsp fish sauce
Pinch freshly ground black pepper

Instructions 
  1. Prepare Key Lime Cucumber Relish and set aside.
  2. Preheat oven to 400F. Lightly coat a baking dish with olive oil.
  3. In a large sauté pan, heat first amount of olive oil. Add sea bass skin-side down and season with salt and pepper. Sear for 4 to 5 minutes (do not flip fish), then remove from heat and transfer to prepared baking dish. Place in oven and finish cooking for 4 to 5 minutes.
  4. Slice Thai chili peppers in half lengthwise. In a small sauce pan over medium high heat, add peppers and pineapple juice. Bring to a boil. Stir in salt and remove from heat.
  5. Blanch diced sweet potato in boiling water until soft, about 10 minutes.
  6. Using the sauté pan from the fish, heat the second amount of olive oil. Add blanched sweet potatoes, salt and pepper and continue sautéing until potatoes are heated through.
  7. For Key Lime Cucumber Relish, combine all ingredients in a small bowl.
  8. Ladle ½ cup Spicy Pineapple broth in a bowl. Top with ¼ cup sweet potatoes and 1 fish fillet. Top fish with 3 tablespoons Key Lime Cucumber Relish.


 

 

Fresh Serrano or jalapeño chili peppers can be substituted for the fresh Thai red chili peppers. If using dried chili peppers, cut amount down to half a chili pepper as dried are substantially hotter.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.