The fish in this recipe is very simply cooked. It’s done with just olive oil, salt and pepper. I’ve served the spicy-sweet sauce on the side, and added some mussels to keep it interesting. I used Chilean Sea Bass because it just looked so good at market.
Slice your fish into serving-size portions. Sprinkle with salt and pepper and sesame seeds. Sesame seeds are good for back aches and weak knees; they are especially good for elderly people.
Saute the fish in a pan with olive oil. I thought the fish looked too blah, so I added some black sesame seeds too. According to Chinese medicine, black sesame seeds calm the spirit. And, like white sesame seeds, they are also a good source of calcium and can help moisten the intestines, making these seeds a good choice if you are constipated. After searing both sides of the fish, put the pan in the hot oven to finish cooking.
The sauce is merely some orange marmalade (no sugar added; buy one that is really just fruit), a little sriacha, and some unsweetened coconut. Mix these three ingredients together, and let it simmer while the fish is in the oven.
When I mentioned that I was making Chilean Sea Bass for dinner, my friend brought home some mussels because they go so well with this fish. When I saw the bag, I was not pleased because, truthfully, I am not a huge fan of mussels and I absolutely HATE to clean them. I did it a new way, and not only was it easy, but these mussels really tasted delicious. It also helped — a lot — that the mussels were cleaned at the fish market when he bought them! In the past, I would cook the mussels in whatever sauce I was serving them in. I never loved them, because to me, if there is even find one grain of sand in my sauce, I have no further interest in the food. This time, I steamed the mussels in water first, pulled them out of their shells, then I tossed them in a pan with a little butter and a lot of garlic. This is the way to go!
Then, I rummaged through the fridge for a vegetable. I found this Chinese vegetable. I can’t tell you the name of it, but it’s some kind of leafy Chinese broccoli. I steamed it with some ginger and garlic and then drizzled on some toasted sesame oil and brown rice vinegar.
I put the veg on the plate, with the fish on top and the sauce on the side. Then I sprinkled the mussels around.
Chilean Sea Bass With Orange-Coconut Sauce And Mussels
2 lb Chilean Sea Bass, sliced into portions
salt and pepper
1 Tbs white sesame seeds
1 Tbs black sesame seeds
2 Tbs extra virgin olive oil
1 jar orange marmalade (no sugar added)
1/2 cup shredded, unsweetened coconut
1 tsp Sriacha (add more if you like it spicier)
1 lb mussels, cleaned well (have the fish monger do this)
2 Tbs unsalted butter
2 Tbs minced garlic
Preheat oven to 375 degrees.
Place the fish, skin-side down on a tray. Season with salt and pepper. Press sesame seeds into the tops of each piece.
Heat oil in a large, ovenproof skillet over medium-high heat. When the oil is hot, add fish, skin-side down. Let the fish sear, without touching it, for 7 minutes. Check to see if the fish will easily release from the pan. If it does, gently flip it over and sear the other side. If it’s stuck to the pan, wait a few minutes more before you flip it. Let it cook on the second side for about 4 minutes. Flip back again so it is skin-side down, and place the pan in the oven.
Let it cook about 15 minutes, depending on the thickness of your fish.
Make the sauce: Combine the marmalade, sriacha and coconut in a small saucepan and bring to a boil. Reduce heat and simmer gently while the fish cooks.
Rinse the cleaned mussels under cold water. Bring about 3 inches of water to a boil in a large pot. Add the mussels. Cover and cook until all of the mussels are opened. Drain and rinse briefly under cool water, so you can touch the mussels without burning yourself. Remove mussels from shells. Discard the shells.
Heat butter and garlic in a saute pan. Toss in mussels and stir for about 5 minutes.
Serve with a green vegetable on the bottom of the plate. (Use whatever leafy green you like.) Top the veg with the fish and the mussels. Serve the sauce on the side.