Ingredients
-
1 1/4
-
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
4
-
1/2
-
1/8
-
1/2
-
-
1
-
1
-
1
Directions
Chilean Sea Bass W/ Pineapple Mango Salsa and Steamed Asparagus, What once was in the Deep south Atlantic ocean around Antarctica wild-captured to become a coveted dish on your plate Chilean Sea Bass has a firm, tender structure and remain moist after cooking Sweet citrus combined with onion and chili in salsa highlight a flavor and a texture of Chilean Sea Bass Warm and tender asparagus comforts this duo perfectly , What once was in the Deep south Atlantic ocean around Antarctica wild-captured to become a coveted dish on your plate Chilean Sea Bass has a firm, tender structure and remain moist after cooking Sweet citrus combined with onion and chili in salsa highlight a flavor and a texture of Chilean Sea Bass Warm and tender asparagus comforts this duo perfectly
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Steps
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1
Done
|
Mix All Salsa Ingredients Together in a Bowl Until Combined. |
|
2
Done
|
Preheat Grill to High Heat. Brush Hot Grill Rack With Olive Oil to Prevent Sticking. |
|
3
Done
|
Mix All Marinade Ingredients Together in a Bowl. Reserve Half For Grilling Process. Place Sea Bass Fillets in Glass Baking Dish or Container. Pour Marinade Over Top. Let Set For 10-15 Min Turning Once. Cut Top of Filets to the Middle to Hold the Juices of the Marinade. Place Fillets About 1/2 Apart on Grill Pouring Their Marinade Juices Over Top of Them. Grill For 8 Minutes Then, Pour Reserved Marinade Over Top of Them and Continue Grilling For an Additional 8 Minutes or Until Easily Flaked With a Fork. |
|
4
Done
|
While Fish Is Grilling Break Off Tough Ends of Asparagus. Preheat Non Stick Pan For 1 Minute. Heat 1 Teaspoon of Unrefined Virgin Coconut Oil For a Minute Over a Medium Heat. Add Asparagus, Cover With Lead For 3-5 Minutes Until Tender. Toss With Sherry Vinegar and Cook Additional 2 Minutes. Sprinkle a Tablespoon of Balsamic Vinegar, Wrapped Asparagus in the Foil and Reserved Covered in the Same Pan. |
|
5
Done
|
Transfer to Serving Plate, Top With Salsa, Top Asparagus With Fresh Grated Romano Cheese and Enjoy! |
