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Mexican Sea Bass with Charred Corn Slaw & Grilled Pineapple

Make this Tonight - "Coastal Seafood & Chocolatey Churros"

10
Prep Time
(Minutes)
20
Cook Time
(Minutes)

Ingredients

Mexican Sea Bass with Charred Corn Slaw & Grilled Pineapple

  • 6 oz. Mexican sea bass, skinless
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 tablespoon vegetable, canola oil, or a blend of each
  • 1 oz. crema
  • ¼ cup corn kernels, grilled
  • 1 tablespoon Fresno chili, finely chopped 1/8 inch
  • 1 lime, cut in half
  • 1 x ½” slice grilled pineapple, recipe follows
  • ¼ sweet onion
  • Cilantro, chopped
  • 3 tablespoons white wine
  • 1 tablespoon butter
  • Chili oil, for garnish, recipe follows

Chili Oil

  • 1 guajillo chili, dried
  • 1 Arbol chili, dried
  • 1 ancho chili, dried
  • ¼ C lemon oil
  • ¼ C red wine vinegar
  • 1 T kosher salt

Grilled Pineapple

  • 1/1 pineapple, peeled and cored
  • ½ T Chili powder
  • ½ T Brown Sugar
  • ½ T Salt

Steps

Mexican Sea Bass with Charred Corn Slaw & Grilled Pineapple

  1. Preheat the oven to 375F.
  2. Heat a dry griddle or pan over medium-high heat. Char ¼ sweet onion until it’s blackened and soft in the middle, about 10 minutes, turning halfway through.
  3. Set aside.
  4. On the same dry griddle or pan, char half lime, cut side down, about 2-3 minutes. Set aside.
  5. On the same dry griddle or grill pan, grill the corn, rotating the corn every few minutes so that it browns all over, about 7-10 minutes until the corn is tender.
  6. Let cool and remove the kernels, using a sharp knife to slice down along the cob.
  7. It helps to do this over a sheet pan or tray to catch the kernels.
  8. Season both sides of the seabass with ½ tablespoon chili powder & salt, to taste.
  9. In a medium sauté pan over medium-high heat, add 1-2 tablespoons of oil until hot.
  10. Sear sea bass on one side (2- 3 minutes), flip, and place in the oven, for about 8 minutes.
  11. The seabass will be done when it reaches an internal temperature of 135F, or when the edges of the fish flake easily when you press a fork into them.
  12. Meanwhile, in another sauté pan over medium-high heat, add 1 tablespoon oil until hot.
  13. Sauté grilled corn kernels with chopped Fresno chili, until chili is tender, about 2-3 minutes.
  14. Squeeze in the juice of half a lime, season with salt, taste, and mix in a pinch of chopped cilantro.
  15. Remove seabass from the oven and transfer it to a plate to rest. Return pan back to stovetop and heat over medium-high. Deglaze pan with white wine.
  16. Reduce by half and incorporate the butter.
  17. Turn off heat.
  18. Spoon crema on the center of the plate, top with one slice of charred pineapple, and spoon on corn slaw. Place sea bass on top of slaw.
  19. Pour white wine sauce on top of sea bass.
  20. Drizzle chili oil on top of seabass and garnish with charred onion, charred lime half, and cilantro.

Chili Oil

  1. Blend dry guajillo, chili de Arbol, and ancho in a spice grinder until powder.
  2. Add 2 T of the chili powder, lemon oil, rice wine vinegar, and salt to the food processor or blender and puree.
  3. Set aside.

Grilled Pineapple

  1. Season half a pineapple, ½ T Chili powder, ½ T Brown Sugar, and ½ T Salt.
  2. Grill pineapple on all sides.
  3. Set aside and slice to order.