Canyon Ranch Blog

Chilean Sea Bass with Spicy Pineapple Broth

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.
Canyon Ranch Culinary Cool: Meet Ethan Kerr
Chef de Cuisine Ethan Kerr, from Canyon Ranch Lenox,  is more than a creative foodie - ...
Read More
Sesame-Crusted Salmon & Sesame Orange Sauce
Flavorful. Easy. Bright. This entree is equal parts healthy and zesty thanks to simple ...
Read More
Summer Fruit Parfait
Nutrition Information (per serving) calories 140 protein 4 ...
Read More
Raspberry Lime Smoothie
Raspberries don't need to be in season to enjoy this
Read More
Shrimp with Green Apple Chipotle Salsa
Tart green apples and shrimp unite in this unique appetizer or entree
Read More
Cranberry Pear Crisp
Use what's in season to create a dessert your holiday dinner guests won't soon forget
Read More
Apple Cranberry Salmon Salad
Use in-season fruits to make this light and satisfying dish
Read More
Egg White Omelette with Cheese & Vegetables
One of our most requested breakfast (or anytime!) recipes
Read More
In the Canyon Ranch Kitchen: How to Make Salsa
Read More
Book Online or Contact Us
Book Now Contact Us

Questions & Reservations

Tucson, Arizona +1 800 742 9000
Lenox, Massachusetts +1 800 742 9000
SpaClub®, Las Vegas +1 877 220 2688
Groups: +1 877 862 0583
SpaClub®, At Sea Queen Mary 2: +1 866 860 4662
Oceania Cruises: +1 877 329 1924
Regent Seven Seas: +1 877 329 1924
Celebrity Cruises: +1 844 860 4662