Sesame Sea Fish With Pineapple Salsa Recipes
GRILLED FISH ON PINEAPPLE PLANKS WITH SPICY PINEAPPLE SALSA
This elegant yet incredibly easy preparation uses almost all the parts of a pineapple to yield tasty fillets of bass or snapper. The pineapple's peel acts as a buffer against the direct heat of the grill, preventing overcooking and keeping the fish moist, and its flesh becomes a tasty salsa that brings home the island flavors. The plating of the fish, right on the pineapple "planks," is dramatic and fun.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare a grill for medium-high heat. Cut the top from the pineapple and discard. Cut the sides off to make 4 flat planks. Finely dice the pineapple flesh (discard the core) and put it in a medium bowl.
- Finely grate the ginger and add half to the bowl with the pineapple; reserve the rest. Add the cilantro, oil, tomatoes, bell pepper, jalapeno, lime juice and onion to the diced pineapple. Season with 1/4 teaspoon salt, then toss well and refrigerate while you make the fish.
- Stir the soy sauce and honey together with the remaining ginger in a small bowl. Brush the fish with oil and sprinkle lightly with salt. Brush the tops (the flesh side) of the pineapple planks with some of the soy sauce mixture and place the fish fillets on top of the planks. Brush the remaining soy sauce mixture on the tops of the fillets, folding the thinner part of the fillets under if needed to fit on the plank.
- Place the pineapple planks on the grill, cover and cook until the fish is just cooked through, 15 to 20 minutes. Serve the fish on the planks topped with some of the salsa. Serve the remaining salsa on the side or reserve to serve with chips.
SOY SEARED SEA BASS WITH PINEAPPLE SALSA
I used to work in an upscale gourmet foods store, and this recipe was a huge success with the clientele. I've scaled it down to a normal sized recipe, but you may choose to tweek some of the flavors before cooking. Taste the marinade before you put the fish in!
Provided by Battle in Seattle
Categories Bass
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the fish, mix soy, teriyaki & brown sugar thoroughly. Place portions of sea bass in mixture and make sure fish is either completely covered, or turn frequently. Marinate up to 2 hours; no less than a half hour.
- For the salsa, prep all ingredients and toss together until fully mixed. Set aside while fish is being cooked.
- After marinating fish, in a large saute pan, heat about 1/8" oil over high heat. (Make sure oil coats the entire bottom--this gets a bit sticky without the proper coating.).
- Once oil "pops," cook sea bass until soy is well caramelized on fish, turning a dark brown and releasing from the pan, then flip over and continue until fish is done, flaking easily when pierced with a fork.
- (I will not tell you how long, because it really, REALLY depends on the thickness of the fish pieces. Just watch it carefully!).
- Hold fish on a cooling rack in a warm (170 -200 degree) oven until ready to serve, best when done immediately.
- Serve with salsa and a few avocado wedges if you want to get fancy.
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- Rinse the fish, and lay it onto paper towels. Use the paper towels to pat the fish dry, and place the fillets on a wire rack (a baking or cooling rack placed inside of a baking sheet works great to catch any drips and spills).
- Sprinkle half the salt and half the pepper over the fish. Carefully drizzle half of the olive oil over the seasoned fish. Using a pastry brush or your fingers, evenly distribute the oil all over that side of the fish. Flip the fish over on the rack and repeat with remaining salt, pepper, and oil. Let the fish rest while you fire up the grill.
- Turn your grill on to high, and allow it to heat for 5 minutes, until the grill is very hot. Carry the fish out, and open the lid to the grill — it should be very hot. Use a brush to scrape the grill grate clean, and then lower the temperature to low.
- Place the fish on the grill, close the lid, and leave the fish to cook with the lid closed for 8 to 10 minutes, until the fish is flaky when you test it with the tip of a knife. You should not need to flip the fish. Using a metal spatula, remove from the grill.
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