Recipe by Battle in Seattle
I used to work in an upscale gourmet foods store, and this recipe was a huge success with the clientele. I've scaled it down to a normal sized recipe, but you may choose to tweek some of the flavors before cooking. Taste the marinade before you put the fish in!
Top Review by Panks
Sorry but this recipe as written was downright awful. The marinade was way too salty and overpowering for the fish and the flavor combination in the salsa was just weird. Way, way too much going on here. I tried it because I had most of the ingredients but it went unfinished and the leftover salsa was tossed.
- 453.59 g sea bass, cleaned & cut into 6-8 oz. portions
- 177.44 ml soy sauce
- 118.29 ml teriyaki sauce
- 113.39 g brown sugar (a little more than 1/2 c., packed)
- vegetable oil, as needed
- 1 of a fresh pineapple, cleaned & cut into 1/4-inch dice
- 1 red bell pepper, 1/4-inch dice
- 1 green bell pepper, 1/4-inch dice
- 44.37 ml red onions, 1/4-inch dice
- 1 fresh jalapeno, seeded & minced
- 118.29 ml fresh cilantro, rough chop
- 59.14 ml fresh basil, chiffanade cut
- olive oil, to coat
- salt & pepper, to taste
Directions See How It's Made
- For the fish, mix soy, teriyaki & brown sugar thoroughly. Place portions of sea bass in mixture and make sure fish is either completely covered, or turn frequently. Marinate up to 2 hours; no less than a half hour.
- For the salsa, prep all ingredients and toss together until fully mixed. Set aside while fish is being cooked.
- After marinating fish, in a large saute pan, heat about 1/8" oil over high heat. (Make sure oil coats the entire bottom--this gets a bit sticky without the proper coating.).
- Once oil "pops," cook sea bass until soy is well caramelized on fish, turning a dark brown and releasing from the pan, then flip over and continue until fish is done, flaking easily when pierced with a fork.
- (I will not tell you how long, because it really, REALLY depends on the thickness of the fish pieces. Just watch it carefully!).
- Hold fish on a cooling rack in a warm (170 -200 degree) oven until ready to serve, best when done immediately.
- Serve with salsa and a few avocado wedges if you want to get fancy.