Yield: 4 servings
Preparation time: 20 minutes
Cooking time: 15 minutes
Ease of preparation: easy
Recipe courtesy Eddie Palamino, American Airlines Training Center, Dallas
Ingredients:
For relish:
2 cups fresh or frozen chopped cranberries
1/2 cup finely diced pineapple
1 Tbs. sugar
2 small serrano peppers, seeded and finely chopped
1/2 tsp. roasted habanero pepper paste
1/4 cup chopped cilantro leaves
1 Tbs. apple cider
1/4 cup peach Schnapps
salt
4 (6-oz.) sea bass fillets
1/2 cup teriyaki
1 tsp. grated ginger
2 Tbs. ssesame oil
1 green onion, finely chopped
1 Tbs. olive oil
Instructions:
- To prepare the relish, wash, rinse and remove bad cranberries. Place in a sauce pot and simmer for approximately 15 minutes and allow to cool. Chop cranberries into small dice. Add all of the remaining ingredients and set aside.
- Place sea bass fillets into a dish and add all ingredients except olive oil and allow sea bass to marinate for approximately 2 hours.
- Using a sauté pan, heat olive oil and sear sea bass in hot pan until golden on both sides.
- To serve, place on plate and top with cranberry compote.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
