Sea Bass with Dried Fruit Salsa
Sea Bass with Dried Fruit Salsa Recipe
Introduction
Sea bass with dried fruit salsa is a delicious and flavorful dish that combines the delicate taste of sea bass with the sweetness of dried fruits. This recipe is perfect for a special dinner or a festive occasion.
History
Sea bass with dried fruit salsa is a modern twist on a classic dish that has been enjoyed for centuries. The combination of sea bass and dried fruits has been a popular choice in many cuisines around the world, with each culture adding its own unique flavors and spices to create a truly delicious dish.
Ingredients
- 4 (5 to 6 oz (170 g)) seabass fillets, about 1 inch thick
- 2 tsp olive oil
- 2 tsp ground coriander
- 1 tsp ground cumin
- 0.25 tsp cinnamon
- 0.25 tsp cayenne pepper
- 0.75 tsp salt
- 0.25 cup of each dried fruit: mango, papaya, cherry, and pineapple
- 0.33 cup apple juice or cider
- 2 tbsp cider vinegar
- 2 tbsp apricot jam
- 2 tbsp chopped cilantro
How to prepare
- Rub the fish with olive oil.
- Combine coriander, cumin, cinnamon, and cayenne pepper; mix well. Set aside 0.5 tsp of the mixture for the fruit salsa.
- Add salt to the remaining mixture. Rub the seasonings over both sides of the fish.
- Heat a large nonstick skillet over high heat until hot. Add the fish.
- Reduce the heat to medium and cook for 3–5 minutes or until the fish is browned and seared.
- Turn the fish over and cook for about 5 minutes or until the fish is slightly firm and flaky.
- Combine the dried fruit, juice, vinegar, and 0.5 tsp of the reserved seasoning mixture in a small saucepan or microwave-safe dish. Bring to a boil.
- Stir in the jam and let it stand for 5 minutes.
- Transfer the fish to serving plates.
- Top with the fruit salsa and sprinkle with cilantro.
Variations
- Try using different types of dried fruits in the salsa, such as apricots, raisins, or figs.
- Add a splash of white wine to the fruit salsa for an extra layer of flavor.
- Substitute the sea bass with another type of white fish, such as cod or halibut.
Cooking Tips & Tricks
Make sure to rub the fish with olive oil before seasoning to ensure that the spices stick to the fish.
- Cooking the fish on high heat initially helps to sear the outside and lock in the flavors.
- Be careful not to overcook the fish, as sea bass can become dry and tough if cooked for too long.
- The fruit salsa can be made ahead of time and stored in the refrigerator until ready to serve.
Serving Suggestions
Serve the sea bass with dried fruit salsa with a side of steamed vegetables or a fresh salad for a complete and balanced meal.
Cooking Techniques
The key to cooking sea bass with dried fruit salsa is to sear the fish on high heat to lock in the flavors and then finish cooking it on medium heat to ensure that it is cooked through but still moist and flaky.
Ingredient Substitutions
If you don't have sea bass, you can use another type of white fish, such as cod or halibut. You can also use fresh herbs instead of dried spices for a different flavor profile.
Make Ahead Tips
The fruit salsa can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat it before serving with the fish.
Presentation Ideas
Serve the sea bass with dried fruit salsa on a bed of rice or quinoa for a visually appealing presentation. Garnish with fresh cilantro or parsley for a pop of color.
Pairing Recommendations
Sea bass with dried fruit salsa pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay. For a non-alcoholic option, try serving it with a sparkling water infused with fresh citrus slices.
Storage and Reheating Instructions
Store any leftovers of sea bass with dried fruit salsa in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.
Nutrition Information
Calories per serving
Each serving of sea bass with dried fruit salsa contains approximately 300 calories, making it a satisfying and nutritious meal option.
Carbohydrates
Sea bass with dried fruit salsa is a low-carb dish, with only a small amount of carbohydrates coming from the dried fruits and apricot jam.
Fats
The main source of fat in this dish comes from the olive oil used to cook the fish. Sea bass is also a good source of healthy omega-3 fatty acids.
Proteins
Sea bass is a lean source of protein, making it a healthy choice for those looking to increase their protein intake.
Vitamins and minerals
Sea bass is rich in vitamins and minerals, including vitamin B12, selenium, and potassium. The dried fruits in the salsa also provide a good source of vitamins and antioxidants.
Alergens
This recipe contains fish and may not be suitable for those with seafood allergies. The fruit salsa may also contain sulfites, which can be an allergen for some individuals.
Summary
Sea bass with dried fruit salsa is a nutritious and delicious dish that is low in carbohydrates and calories, while being rich in protein, vitamins, and minerals.
Summary
Sea bass with dried fruit salsa is a delicious and nutritious dish that is perfect for a special dinner or festive occasion. With its flavorful combination of sea bass, dried fruits, and spices, this dish is sure to impress your guests and leave them wanting more.
How did I get this recipe?
I can still recall the sense of amazement I felt when I first saw this recipe for Sea Bass with Dried Fruit Salsa. It was a warm summer day, and I had just finished helping my neighbor pick ripe peaches from her orchard. As a token of appreciation, she handed me a piece of paper with a handwritten recipe on it.
The recipe called for a fresh sea bass fillet, which I had never cooked before. But the real star of the dish was the dried fruit salsa. It was a colorful mix of dried apricots, cranberries, and golden raisins, all tossed in a tangy dressing made from orange juice and balsamic vinegar.
I was intrigued by the combination of flavors and textures in the salsa, and I couldn't wait to try it out. So, I rushed home and immediately set to work in the kitchen.
As I prepared the salsa, the sweet aroma of the dried fruits filled the air, reminding me of the sunny orchard where I had picked the peaches earlier that day. I carefully chopped the fruits into small, uniform pieces, making sure to remove any pits or stems. Then, I mixed them together in a bowl and drizzled the dressing over the top, letting the flavors meld together.
Next, I turned my attention to the sea bass fillet. I seasoned it with a blend of spices and herbs, including thyme, rosemary, and a hint of lemon zest. I then pan-seared the fish until it was golden brown and cooked through, the flesh flaking apart at the touch of a fork.
Finally, it was time to plate up the dish. I spooned a generous portion of the dried fruit salsa over the top of the sea bass, the vibrant colors contrasting beautifully with the delicate white flesh of the fish. A sprinkle of fresh parsley added a pop of green, completing the picture-perfect presentation.
I couldn't wait to take my first bite. The salsa was a burst of sweet and tangy flavors, with the occasional crunch of a dried fruit adding a delightful textural element. And the sea bass was perfectly cooked, tender and moist with a hint of herbaceousness from the seasoning.
As I savored each mouthful, I couldn't help but marvel at how a simple piece of paper from my neighbor had led me to create such a delicious and impressive dish. It was a reminder of how food has the power to bring people together, to spark creativity and curiosity, and to create lasting memories.
Since that day, Sea Bass with Dried Fruit Salsa has become a staple in my cooking repertoire. I've shared the recipe with friends and family, passing on the tradition of delicious food and meaningful connections. And every time I make it, I'm transported back to that warm summer day when a simple piece of paper opened up a world of culinary possibilities.