Your Life A to Z Recipe: Friday, September 19th, 2014: Coconut-Crusted Sea Bass with Pineapple Salsa

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Coconut-Crusted Sea Bass with Pineapple Salsa

Serves 6

Ingredients

Salsa

2 cups finely diced pineapple

½ cup finely diced red bell pepper

¼ cup finely chopped red onion

2 tablespoons finely chopped cilantro

1 tablespoons fresh lime juice

1 serrano chile, finely chopped

Salt and freshly ground pepper to taste

 

Fish:

6 sea bass (or other firm white fish) fillets

Salt and pepper to taste

1 teaspoon olive oil

½ cup shredded coconut

1 tablespoon finely chopped fresh cilantro

1 tablespoon finely chopped fresh Mexican oregano

 

Procedure

Salsa: In a medium, noncorrosive bowl, combine all ingredients and adjust seasoning.  Refrigerate until ready to serve.  It is best the day it is made, but will keep for up to 1 week in the refrigerator.

Fish:  Preheat the oven to 400°F.  Place fillets on a plate or piece of wax paper and sprinkle with salt and pepper.  Place an oven-proof skillet over medium-high heat and add the oil.  When oil is hot, sear each side of the fish fillets for about 1 minute per side.  Remove from the heat, but keep the fillets in the pan.  In a small bowl, mix together the coconut, cilantro and oregano.  Cover the top of each fillet with a generous tablespoon of the mixture.  Place the pan in the oven and bake until fish is cooked through, about 6 to 8 minutes.  Place the fillets on plates and spoon a generous serving of salsa next to them.  Pass remaining salsa.  Serve immediately.