Chilean Sea Bass with Mango Chutney
Chilean Sea Bass with Mango Chutney
Recipe:
- one 5 ounce chilean sea bass filet
- 1 champagne mango
- 1 chipotle chili in adobo sauce
- 1 endive
- 2 gloves of garlic
- 3 tablespoons of olive oil
- white wine
- mango nector
- salt
- pepper
- old bay
First mix the garlic, salt, pepper, old bay, and olive oil in a bowl. Take the sea bass filet and lay it in the mixture. Make sure to cover all sides. Put a pan on high and place the marinated fish in the pan with a lid on right after to avoid flying oil. Sear the fish on both sides for 3 minutes. Right after you flip it, add about a tablespoon of white wine and two table spoons of mango nector. Let the fish cook for the second half in the pan with the nector and the wine. Meanwine, cut the champagne mango and get the center of the endive in a rough chop. Add both to the left over marinade and add it to the pan. Take out the fish and set the pan to medium letting it cook for about another 1 to 2 minutes. Place the fish on the plate and pour the mixture on top. Enjoy!
![[popup]](http://saadlive.com/wp-content/plugins/shout-stream/popup.png "[popup]")