SEA BASS WITH CRANBERRY PINEAPPLE PEPPER RELISH
Steps:
- To prepare the relish, wash, rinse, and remove bad cranberries. Place in a sauce pot and simmer for approximately 15 minutes and allow to cool. Chop cranberries into small dice. Add all of the remaining ingredients and set aside.
- Place the sea bass fillets into a dish and add all of the ingredients except the olive oil and allow the sea bass to marinate for approximately 2 hours.
- Using a saute pan, heat the olive oil and sear the sea bass in the hot pan until golden on both sides.
- To serve, place on plate and top with the cranberry compote.
CHILEAN SEA BASS WITH A PINEAPPLE-DIJON PAN SAUCE RECIPE - (3.9/5)
Provided by Foodiewife
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F. Pat the fish dry, with paper towels and lightly season with Old Bay Seasoning. (NOTE: If you can't find Old Bay Seasoning, lightly season with salt & pepper and a little paprika.) In an oven-proof skillet, add enough oil to lightly coat the skillet. Heat on medium-high until the oil begins to shimmer, but not smoke. Place the seasoned fish into the skillet and allow to sear, until lightly brown-- about 4 to 5 minutes. Test that the fish is ready to be turned, when a skillet easily loosens the fish. Turn the fish over, then place the skillet into the preheated oven. Roast for about 7 to 9 minutes (internal temperature should be about 140°F). Remove the fish to a plate, and tightly cover with foil. SAUCE: Drain any excess oil and return the skillet to the stove, on medium-high. Add the pineapple juice, and deglaze the pan by scraping any browned bits. Add the white wine and chicken stock and allow the liquid to reduce to about half-- about 5 minutes, on medium-high. Remove the skillet from heat, and add the unsalted butter. Whisk until melted and smooth.
PINEAPPLE CRANBERRY RELISH
This refreshing relish from Sue Dannahower of Fort Pierce, Florida features three kinds of fruit and a splash of cilantro. Serve it atop grilled chicken or pork to perk up the taste.
Provided by Taste of Home
Time 30m
Yield 3 cups.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the cranberries, water and sugar. Cook and stir over medium heat until the berries pop, about 15 minutes. Cool., Transfer to a large bowl; stir in the remaining ingredients. Store in the refrigerator.
Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
PINEAPPLE CRANBERRY RELISH
A friend gave me this recipe. It is very flavorful. Great for Thanksgiving or Christmas.
Provided by GWYNN
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 15m
Yield 10
Number Of Ingredients 4
Steps:
- In a large bowl, mix together the pineapple, cranberry sauce, walnuts and strawberries. Cover and chill overnight before serving.
Nutrition Facts : Calories 199.9 calories, Carbohydrate 42.9 g, Fat 3.9 g, Fiber 2.1 g, Protein 1.1 g, SaturatedFat 0.4 g, Sodium 19.9 mg, Sugar 30 g
SEA BASS WITH PINEAPPLE-DIJON CREAM SAUCE
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Pat fish dry with paper towels and lightly season with seafood seasoning.
- Coat an ovenproof skillet with oil and heat over medium-high heat until oil begins to shimmer but not smoke, about 1 minute. Place seasoned fish in the hot skillet and cook until lightly brown on 1 side, 4 to 5 minutes.
- Turn fish over and place skillet in the preheated oven. Roast until fish flakes easily with a fork, 7 to 9 minutes. Transfer fish to a plate and cover tightly with aluminum foil.
- Drain any excess oil from the skillet and return to the stove over medium-high heat. Add pineapple juice and scrape the bottom of the pan to release any browned bits. Add wine, chicken stock, and cream. Simmer until as thick as desired, 1 to 3 minutes. Remove skillet from heat, add mustard and butter. Whisk until melted and smooth. Serve sauce over roasted sea bass.
Nutrition Facts : Calories 854 calories, Carbohydrate 16.8 g, Cholesterol 280 mg, Fat 65 g, Fiber 0.2 g, Protein 44.8 g, SaturatedFat 35.6 g, Sodium 424.8 mg, Sugar 10 g
SPICY RED PEPPER CRANBERRY RELISH
A kicky condiment, usually made with cranberries, can offset the neutral (read: bland) yet rich nature of the Thanksgiving meal. This hot red-pepper cranberry relish with jalapeños and cayenne fits the bill. You can keep the seasoning somewhat tame, or ramp up the heat to taste. It will keep for 2 weeks or so; make it in advance, as soon as cranberries are available, and have it on hand in the fridge through the holiday season.
Provided by David Tanis
Categories condiments, dips and spreads, sauces and gravies, side dish
Time 30m
Yield About 2 cups
Number Of Ingredients 7
Steps:
- Put sugar, jalapeños, lemon juice, salt and cayenne in a heavy-bottomed saucepan over medium-high heat. Add 1/2 cup water, then stir with a wooden spoon to dissolve sugar, and simmer 2 minutes.
- Add ginger and cranberries, and bring to a boil. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan, about 15 minutes.
- Let cool and taste. Add more cayenne or jalapeños if desired. It can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 0 grams, Carbohydrate 62 grams, Fat 0 grams, Fiber 4 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 293 milligrams, Sugar 54 grams
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