May 6, 2015 by Jason Rice MD
I can’t even remember the last time I posted something, but I’m sure it’s time I got my act together and put something on this blog again.
I was digging through some of the many photos I have that are waiting to be turned into blog posts and came across this tasty fish I did a while back. Any time you put a relish on top of something, it immediately looks more impressive on the plate. The bright colors and sweet flavors make this very kid friendly, as well, even for kids who may not be much into fish.
- Chilean Sea Bass
- Lime (for juice)
- Lettuce or greens of your choice
Fish cooks pretty quickly, so I tend to make everything else for the meal first since the fish should be served and eaten quickly as soon as it’s done.
Preheat your oven to 450, and then get started on the relish.
I like making relishes because they are quick, flavorful and generally very easy to put together. The only somewhat tricky part is prepping the grapefruit. You’ll need to supreme the grapefruit into segments without the membranes. (Check out this link if you haven’t done this before since I forgot to photograph this step)
Set aside a few grapefruit segments for the fish and cut the rest into small chunks for the relish. Cut similar sized chunks of the avocado and mango and add to a mixing bowl with the grapefruit chunks. Cover with the juice from the grapefruit. Also add the juice of one lime. Season with salt, pepper and cumin to taste. Done.
Now, on to the fish.
You will need a cast iron skillet for this (or at least a very heavy pan that will hold heat well). Also, there are many times when olive oil is a wonderful and healthy alternative to butter.
This is not one of them.
Fish needs butter to help it get brown and delicious. Don’t cheat yourself on this. You’re offsetting the butter with all the healthy oils in the fish (probably).
Heat butter in your skillet over a medium high flame. Once the butter is melted and no longer bubbling, add the fish. Cook until the edges start to brown, which should only take a few minutes, so watch carefully. Then flip the fish, add two pads of butter and a grapefruit segment to each piece of fish.
Place the skillet into the preheated oven and cook for 10-12 minutes or until the fish is just opaque in the middle and flakes easily. The butter will melt over the fish in the oven and continue to brown the fish.
Plate the fish on a bed of lettuce and cover with the relish (or is it a chutney? I don’t know…) The juice from the fruit will dress the lettuce, as well. I went with a baby spring greens blend, but any lettuce you choose will work well. I would stick with milder/sweeter greens to avoid overpowering the light flavors here.
That’s it. Sweet, mild, delicious. The buttery texture of the avocado works well with the buttery fish and the citrus perfectly cuts through and keeps everything light. I like cumin with citrus, but chili powder or cayenne pepper would work well, too. You could also just do the salt and pepper to let the citrus and butter flavors remain even more prominent.
No matter how you tweak this dish, you will have a quick and easy, but generally very impressive plate for eaters of all ages. Enjoy!