Chilean Sea Bass with Papaya Salsa

Chilean Sea Bass Grecque Recipe - A Taste of Traditional Chilean Cuisine

Region / culture: Chile | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Chilean Sea Bass with Papaya Salsa is a delicious and flavorful dish that combines the rich, buttery taste of sea bass with the sweet and tangy flavors of papaya salsa. This recipe is perfect for a special occasion or a dinner party, as it is sure to impress your guests with its vibrant colors and bold flavors.

History

Chilean Sea Bass with Papaya Salsa is a modern fusion dish that combines traditional Chilean flavors with a tropical twist. The achiote marinade used in this recipe is a traditional Latin American seasoning that adds a unique and spicy flavor to the sea bass. The papaya salsa adds a refreshing and fruity element to the dish, making it a perfect balance of flavors.

Ingredients

Achiote sea bass

2 tsp black peppercorns
2 tsp dry oregano leaves
8 whole cloves
2 tsp cumin seeds
2 cinnamon sticks (each 2" long)
0.67 cup seasoned rice vinegar
4 oz (113 g) achiote paste
1 cup water
1 tbsp minced garlic
1 cup peanut oil or canola oil
4 chilean sea bass fillets (6 oz each)

Papaya salsa

2 large papaya, diced
2 red bell peppers, diced
0.67 cup minced red onion
0.67 bunch cilantro, chopped
1 tsp sushi seasoning (or seasoned rice vinegar)
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground oregano
4 tsp fresh chile paste (sambal oelek)

Assembly

2 tbsp oil
0.67 cup minced leeks, white part only
2 tsp minced garlic
8 ears corn steamed, and corn kernels cut from cobs
2 tbsp chicken broth
0.5 tsp ground cumin
0.5 tsp ground coriander
0.5 tsp ground oregano
2 tbsp butter
salt to taste
freshly ground black pepper to taste

How to prepare

Achiote sea bass

Grind peppercorns, oregano, cloves, cumin, and cinnamon together.
Place the spice mixture in a food processor along with vinegar, achiote paste, water, and garlic.
While the machine is running, slowly add oil.
Process until smooth.
The marinade can be stored in a covered container in the refrigerator for up to 6 weeks. (makes about 3 cups)
Marinate the fillets in 1 cup of marinade, covered, overnight in the refrigerator.

Papaya salsa

Combine papayas, bell peppers, onion, cilantro, sushi seasoning, cumin, coriander, oregano, and chili paste in a medium bowl.
Mix well. (makes about 4 cups)

Assembly

Heat 1 tbsp of oil in a skillet over high heat.
Lift the fillets from the marinade and add them to the pan.
Brown on both sides, turning once, for about 2 minutes.
Remove to a baking dish and bake at 400°F (204°C) until it flakes with a fork, approximately 10 minutes.
Keep warm.
Add 1 tbsp of oil to the skillet and sauté leeks and garlic until fragrant, about 2 minutes.
Add corn and sauté for 2 minutes.
Add broth, cumin, coriander, and oregano and cook for 2 minutes.
Add butter and salt and pepper to taste.
Cook, stirring, until the butter melts and the sauce is smooth, about 2 minutes.
Arrange the sea bass and corn mixture on heated plates.
Top with papaya salsa.
Serve with roasted asparagus, if desired.

Variations

You can substitute the sea bass with another type of white fish, such as halibut or cod.
You can also use mango or pineapple in place of papaya for a different twist on the salsa.

Cooking Tips & Tricks

Make sure to marinate the sea bass fillets overnight to allow the flavors to fully penetrate the fish.

- When browning the sea bass fillets, make sure to cook them on high heat to get a nice sear on the outside.

- Be careful not to overcook the sea bass, as it can become dry and tough. Cook until it flakes easily with a fork.

- The papaya salsa can be made ahead of time and stored in the refrigerator for up to 2 days.

Serving Suggestions

Serve the Chilean Sea Bass with Papaya Salsa with a side of roasted asparagus or a fresh green salad for a complete and balanced meal.

Cooking Techniques

The sea bass can be baked in the oven instead of pan-searing for a healthier cooking method.

Ingredient Substitutions

If you can't find achiote paste, you can substitute with a mixture of paprika, cumin, and garlic powder.

Make Ahead Tips

The achiote marinade and papaya salsa can be made ahead of time and stored in the refrigerator until ready to use.

Presentation Ideas

Serve the Chilean Sea Bass with Papaya Salsa on a bed of rice or quinoa for a complete and elegant presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as a Sauvignon Blanc or Chardonnay.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

520 per serving

Carbohydrates

24g per serving

Fats

32g per serving

Proteins

38g per serving

Vitamins and minerals

This dish is rich in Vitamin C, Vitamin A, and potassium from the papaya salsa.

Alergens

This recipe contains fish and may not be suitable for those with seafood allergies.

Summary

This dish is a good source of protein and healthy fats, while also providing essential vitamins and minerals from the papaya salsa.

Summary

Chilean Sea Bass with Papaya Salsa is a flavorful and vibrant dish that is perfect for a special occasion or a dinner party. The combination of the spicy achiote marinade with the sweet and tangy papaya salsa creates a harmonious balance of flavors that is sure to impress your guests. Serve with a side of roasted asparagus or a fresh green salad for a complete and delicious meal.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Chilean Sea Bass with Papaya Salsa. It was a warm summer day, and I had just returned from a trip to Chile where I had been inspired by the vibrant flavors and fresh ingredients of the local cuisine. As soon as I tasted the succulent sea bass paired with the sweet and tangy papaya salsa, I knew I had to recreate it in my own kitchen.

I had met a lovely elderly woman named Isabella during my trip to Chile, who graciously invited me into her home to learn some traditional recipes. She had a twinkle in her eye as she showed me how to prepare the Chilean Sea Bass with Papaya Salsa, a dish that had been passed down through generations in her family.

As we worked side by side in her cozy kitchen, Isabella shared with me the story of how she had learned to make this dish from her own grandmother many years ago. She explained that the key to the recipe was using the freshest ingredients possible, including the sea bass that was caught off the coast of Chile and the ripe papayas that grew abundantly in her garden.

I watched in awe as Isabella effortlessly prepared the sea bass, marinating it in a blend of citrus juices and spices before searing it to perfection in a hot skillet. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the final dish.

Once the sea bass was cooked to perfection, Isabella showed me how to make the papaya salsa, combining diced papaya, red onion, cilantro, and a hint of chili pepper for a spicy kick. The salsa was both sweet and savory, the perfect complement to the delicate flavors of the sea bass.

As we sat down to enjoy our meal, Isabella shared with me the importance of passing down traditional recipes to future generations. She explained that cooking was not just about nourishing the body, but also about nourishing the soul and connecting with loved ones through shared meals.

I left Isabella's home that day with a full belly and a heart filled with gratitude. I knew that I had stumbled upon a true culinary gem, and I couldn't wait to share the recipe for Chilean Sea Bass with Papaya Salsa with my own family and friends back home.

Over the years, I have made this dish countless times, each time adding my own twist to the recipe. Sometimes I add a splash of coconut milk to the salsa for a creamy texture, or I substitute mango for papaya for a tropical twist. No matter how I choose to prepare it, the dish always brings back fond memories of my time in Chile and my dear friend Isabella.

As I stand in my kitchen now, preparing the Chilean Sea Bass with Papaya Salsa for a special family gathering, I can't help but smile as I remember the day I first discovered this recipe. It has become a beloved tradition in our household, a dish that brings us together and reminds us of the power of food to create lasting memories.

I am grateful for the opportunity to learn from Isabella and to carry on the tradition of making this delicious dish. As I take the first bite of the succulent sea bass paired with the refreshing papaya salsa, I am filled with a sense of joy and contentment. This recipe will always hold a special place in my heart, a reminder of the beauty of sharing food and stories with those we love.