Canyon Ranch Blog

Chilean Sea Bass with Spicy Pineapple Broth

Nutrition Information (per serving)

28 g
739 mg
36 g
7 g
5 g
56 mg

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

  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.
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