A Little About Me

New York, New York
As a newly married woman, it has become my mission in life to learn how to cook. Gone are the days of picking up sushi and ordering curries. In order to jump-start my education, I enrolled in the Institute of Culinary Education's Fine Cooking I course where I learned the basics, from roasting to boiling to mousse-making (ok, maybe not that basic)! I've attempted to replicate some recipes - somewhat successfully- and create a few of my own. This blog is for friends and foodies and is intended to document my cooking adventures (and occasional fiascoes). Enjoy the pictures and bon appetite!

Wednesday, April 14, 2010

Sea Bass with Mango Sauce and Grilled Pineapple

In order to make something of my seven pound pineapple, my friend Sara, whom I met during my cooking course back in January, came over for an afternoon of eating and experimenting with new recipes! We decided to make macadamia nut encrusted Chilean Sea Bass with a mango cream sauce and grilled pineapple rings. Overall, the dish was delicious, though the photo above doesn't quite do it justice!


For Grilled Pineapple:
1 ripe pineapple

For Mango Sauce:
  • 1/2 mango - peeled, seeded and diced
  • 1/2 cup heavy cream
  • 1 teaspoon lemon juice

For Fish:
  • 1/2 cup chopped macadamia nuts
  • 1/4 cup seasoned bread crumbs
  • 1 teaspoon olive oil
  • 1/2 teaspoon black pepper
  • 1 pinch red pepper flakes
  • 1 pound fresh sea bass
  • salt and ground black pepper to taste
  • 2 cloves minced garlic
  • 1 tablespoon extra virgin olive oil

Like Sarah in the picture below, start by cutting the pineapple into rings. Do this by removing the top and bottom, standing the pineapple up, removing the skin from the sides, and cutting slices.

We didn't have the patience to carve holes in each ring, so we settled on slices over rings.

Heat your grill pan on high and place the pineapple down, cooking each side for about 3 minutes. We decided to just grill them plain since we would be making a mango sauce for the fish which would also compliment the pineapple.

Now, for the mango cream sauce, start by dicing your ripe mango into cubes.

In a small saucepan over medium heat, combine the mango, heavy cream, and lemon juice.

Bring to a boil, reduce heat, and simmer until thickened. Run through the food processor to break down the remaining chunks and refrigerate until ready for use.

Lastly, preheat the oven to 350 degrees, and combine the macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes in a food processor and pulse until smooth.

Season the fish with salt and black pepper. Heat 1 tablespoon olive oil and crushed garlic in a large skillet over medium heat. Sear the sea bass on both sides, and remove from heat.

Transfer fish to preheated oven, and roast until cooked through. Cover the sea bass with macadamia crust, and return to the oven until crust browns. Top with the mango cream sauce and pile onto the grilled pineapple rings.

An alternative version of this recipe to follow shortly......

1 comment:

  1. It was so fun cooking with you! And yes the pictures don't do it justice. Let's cook again together soon!