Caribbean Sea Bass
Yield: serves 2
Ingredients:
- scant 1 pound MSC Chilean Sea Bass (or another thick, flaky white fish like cod or halibut - MSC or Green rated preferably)
- 1 tablespoon honey
- olive oil, for the skillet
- ½ a habanero, seeded, diced
- 2 scallions, trimmed, cut into thin rings
- ten 1/4"-thick half-moon slices of pineapple
- 1 avocado, peeled and sliced into 10 wedges
- salt and pepper
Instructions:
- Cut your fish into two equal portions and season very well with salt. Sprinkle with fresh pepper and drizzle the honey on top, splitting the tablespoon between the two filets.
- Slick the bottom of a 10" or 12" non-stick skillet with olive oil and heat over medium-high heat. When very hot, add the fish, skin-side down. Cook without moving for 3-5 minutes, depending on the thickness. You might want a splatter screen to help keep your stovetop clean.
- When the fish has started to firm up, flip carefully and let the honey caramelize into a nice "crust", another 3 or 4 minutes. Remove the fish from the skillet and set aside on a warm plate.
- In the skillet place the pineapple moons in a single layer and toss the diced habanero and sliced scallions on top. Season with salt and pepper. After 2 minutes, gently flip the pineapple and cook 2 more minutes. Remove the pineapple, pepper and scallions from the skillet, and set the fish, skin side down, back in to finish cooking. This will not take long.
- To plate: alternate wedges of avocado and pineapple on two plates, sprinkling the scallions and pepper on too. Place one piece of fish on each plate atop the salad. Serve immediately.