Blackened Southwestern Chilean Sea Bass with Mango Jalapeno Salsa
Blackened Southwest Chilean Sea Bass with a mango Jalepeño salsa, cilantro lime cauliflower rice, and prosciutto wrapped asparagus.
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Such an amazingly flavorful and healthy dinner, loved that this rice is ready to go, all you need to add your special touches and it’s ready to eat !
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For the fish seasoning:
I used Trader Joe’s chili lime seasoning, mixed with @mccormicks taco seasoning. I used a ratio of 1:1 . So for both filets I used about 2tbsp of each, and sprinkled this mix on each side.
-Have a non stick pan heated on medium heat (you want to hear it sizzle a little when you set the fish down)
-All you need is a light spray of ghee cooking spray on the pan once it’s heated, and add the fish on.
-Don’t use more oil than this, this fish is very buttery, and it’s own oils will render once it starts to cook (see the video, this is all the natural oil from the Sea Bass).
-Cook for about 5 minutes per side (depending on thickness). Mine was a thick steak, and I like it med-rare, and this was perfect !
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⭐️⭐️Squeeze lime juice over top of this before serving⭐️⭐️
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For the Cilantro-lime rice:
-1 bag of @fullgreen.official cauli rice.
-1/2 tbsp coconut oil.
-juice from 1/2 a large lime.
-3 chopped green onion.
-1/4 cup cilantro.
-salt and pepper to taste.
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I sautéed this rice in the coconut oil until I could tell most of the water was cooked out. About 5 minutes.
-Add the green onion, lime juice, cilantro and salt and pepper. And serve with a little cilantro on top.
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Mango Salsa:
-1 mango chopped.
-1 med Jalepeño finely chopped.
-1/4 of a large red onion finely chopped.
-2 tbsp chopped cilantro.
-Juice from 1/2 a lime.
-Salt to taste!
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