![]() It is usually worth then turning it back on to the skin for a minute to re-crisp at the end as well. ![]() That way, the skin will get nice and crisp. You will see the fish cooking from the outside in and you want it to be cooked pretty well through before you turn it. It's easy to do -the hardest thing about it is to not be too tempted to turn it. You could bake the fish in the oven, but I prefer to pan-fry it as it's quick and tasty. The sauce pairs well with various fish, particularly white, but for me pan-fried sea bass with salsa verde is one of the best. It really doesn't take all that long and is kind of therapeutic as you press on the top of the knife and rock back and forth. You can mix things in a small food processor, but I prefer the traditional hand chopped version. It just tends to lose the vibrant color, although it will keep a bit better with a little extra oil over the top. This sauce is best made not too long in advance of when you use it, but it will keep a couple days refrigerated. ![]() It's commonly served with fish, but also goes with many vegetables (such as in my roasted cauliflower steaks with salsa verde). The herbs can vary a little here and there, but otherwise it's much the same. In Mexico, salsa verde is more commonly means a spicy green sauce made with green chilis, tomatillo, garlic and cilantro.Īn Italian salsa verde is a simple mix of fresh herbs (typically at least parsley), capers, anchovies, lemon, garlic, olive oil and mustard. Salsa verde literally means 'green sauce' and has a few variations. What's the difference between a Mexican salsa verde and Italian salsa verde? Our local fish shop had some great-looking striped bass fillets so I decided to make a simple but tasty favorite: sea bass with salsa verde.Īnd by salsa verde, I don't mean what you might have on tacos, I'm talking the Italian kind. ![]() However sometimes I get a piece of sole for him and something else for us, and for New Year that's exactly what I did. Sadly, my getting-more-fussy toddler will generally only eat salmon (and then, if I make them in to fishcakes), sole or lobster. So with only a few exceptions, we make use of them weekly although what we get can be limited. We are lucky enough to have two really good fish markets/shops round the corner from us. Meanwhile, combine all the ingredients for salsa.This post may contain affiliate links, where we earn from qualifying purchases. Turn off the heat and let the rice and fish stand, covered, for another 5 minutes.Ĥ. Place the fish fillet on top of the rice, cover, and cook for about fifteen minutes, or until all the coconut water is absorbed.ģ. Bring to a boil, then decrease the heat until the liquid is barely bubbling. In a small skillet fitted with a lid, combine the coconut water, rice and 1/4 teaspoon f salt over medium-high heat. Pat dry the fish with a paper towel and season with salt and pepper.Ģ. The recipe called for a scallion, but I forgot to buy one and used some red onion instead.ġ. **I ended up doubling all the ingredients for the salsa. Leaves from 3 or 4 sprigs cilantro, chopped Slightly adapted from Serve Yourself Cookbook by Joe Yonanģ/4 cup coconut water (must be labeled 100% coconut water)ġ/3 cup jasmine or other long-grain white riceġ kiwi, peeled and cut into 1/2-inch cubes**ġ/2 ripe avocado, peeled, pitted, and cut into 1/2-inch cubesġ/2 fresh jalapeno chile, stemmed, seeded, and finely chopped Chilean Sea Bass with Coconut Rice and Avocado Kiwi Salsa
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