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Chilean Seabass with Tropical Fruit Salsa
4 Chilean sea bass fillets, about 4 ounces each
2 Tablespoons unsalted butter
Salt and pepper, to taste
Tropical Fruit Salsa:
3 large mangos, medium diced
1 large red onion, small diced
1 red bell pepper, small diced
Juice of 1 lemon
1 bunch cilantro, chopped
1/4 teaspoon salt
Combine salsa ingredients together in a bowl. Let marinate in the refrigerator for a minimum of one hour, maximum of two days.
Adjust oven rack to position 2. Preheat oven to 400° on Convection Roast. Allow oven to preheat. Brush Chilean seabass with butter. Sprinkle with
salt & pepper. Place fish on a rimmed cookie sheet. Place in oven and set timer for 20 minutes. Bake until lightly golden brown flakes apart.
After Baking: Serve warm with tropical fruit salsa.
Serves 4.
Maple-Glazed Salmon
1 cup pure maple syrup
2 Tablespoons finely grated peeled fresh gingerroot
Juice of lemon
3 Tablespoons soy sauce
1 1/2 teaspoons minced garlic
2 1/2-pound center-cut salmon fillet with skin, pinbones removed and sliced into 3-inch fillets.
Salt and pepper, to taste
In a small heavy saucepan simmer maple syrup, gingerroot, lemon juice, soy sauce, garlic, until reduced to about 1 cup, about 30 minutes, and let
cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)
Preheat oven to 350° on Convection Roast. Lightly oil a shallow baking pan large enough to hold salmon.
Place salmon skin side down and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked
through, about 20 minutes.
Heat any leftover glaze over low heat to use as a sauce. Remove pan from heat and keep sauce warm, covered.
Serves 6.
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