Wines of Chile Pan Roasted Bass with Tropical Mango Salsa and Coconut Cilantro Rice

Pair with unoaked Chilean Chardonnay


Serves 4
Ger-Nis Herb Chili Pepper (recipe follows)
1 tangerine
4- 4 ounce bass fillets, skin on (no more than two inches thick)
Avocado oil or olive oil
1 cup fresh pineapple, cubed small
1 cup ripe but firm mango, cubed small
¼ cup red bell pepper, chopped small
¼ cup red onion, chopped fine
¼ cup green onions, sliced thin
¼ cup cilantro
Juice of 2 limes
2 teaspoons, green chilies, desseded and chopped fine
1 teaspoon lime zest
1 tablespoon honey
1 teaspoon salt
Coconut Cilantro Rice (recipe follows)
Season both side of the sea bass with the Chili Herb Black Pepper and drizzle with a little tangerine juice and let sit until room temperature. In a medium bowl combine the pineapple, mango, bell pepper, onion and green onions and mix well.  In a separate small bowl whisk together cilantro, lime juice, chilies, zest, honey and salt until well combined. Set aside to marinate for about 20 minutes, room temperature. 
 Heat the oil in a skillet to a medium high heat. Place the fish pieces in skin side up in the hot pan and cook for about 3 minutes, making sure not to disturb or flip too early. Flip after the three minutes and cook for  another 4 minutes.  Place some coconut cilantro rice on a plate and lay the cooked fish on top (skin side down). Spoon some of the tropical salsa over the top.
Coconut Cilantro Rice
Serves 4
2 cups long white rice
2 cups coconut milk
2 cups water
2 tablespoons sugar
1teaspoon Ger-Nis Chili Herb Pepper
2 tablespoons fresh cilantro, chopped fine
Combine all the ingredients, except the cilantro, into a large saucepan and bring to a boil. Once the mixture is boiling cover and reduce to a low temperature. Simmer covered for about 20 minutes and then remove from heat and leave covered and let stand about 5-8 minutes. Add the cilantro and mix, fluffing  with a fork before serving.

Ger-Nis Citrus Herb Cracked Black Pepper
Makes 1 cup salts
¼ cup maldon salt
3 tablespoons lemon zest*
1 tablespoon lime zest*
1 tablespoon orange zest*
2 teaspoons red chili flakes
½ cup black pepper corns, pre crack to desired texture
2 tablespoons fresh parsley, chopped fine
1 tablespoon fresh cilantro, chopped fine
1 tablespoon fresh mint, chopped fine
*use organic unwaxed citrus, make sure citrus and herbs are completely dry

Pair with Unoaked Chilean Chardonnay


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