Baked Chilean Sea Bass with Soy-Orange Marinade and Mango Pineapple Salsa
Original Recipe by Delightful Mom Food
PREP TIME
20 minutes
COOK TIME
30 minutes
SERVES
4 people
INGREDIENTS:
¼ cup orange juice
2 tablespoons soy sauce (gluten-free)
½ tablespoon rice vinegar
½ teaspoon garlic powder
1 pound Chilean sea bass fillet skin on and aim for even thickness that is about 2 inches thick
2 tablespoons avocado oil or olive oil
½ teaspoon pink salt or fine sea salt
¼ teaspoon paprika
Fresh cilantro leaves, red peppers, jalapenos for garnish optional
Sam's Fresh Salsa in mango pineapple flavor
DIRECTIONS:
Preheat the oven to 450 degrees F. In a small bowl combine the orange juice, soy sauce, rice vinegar, and garlic powder.
Grease the sides and bottom of a 9×13 inch baking dish with butter or cooking spray. This is to prevent the juices from sticking during cooking. Pour in ⅓ of the marinade and add the Chilean sea bass with the skin side on the bottom. Sprinkle the fish with salt and paprika. Pour the remaining marinade on top.
Bake the Chilean sea bass loosely covered for 20 minutes and until the internal temperature reaches 130 degrees F. Remove the foil and roast in the oven for another 5 minutes or until the internal temperature reaches 145 degrees F. Top with salsa and freshly sliced jalapenos and red chili peppers. Enjoy right away.
TIPS FOR COOKING CHILEAN SEA BASS:
The size of the fillet (also known as steak due to the thickness) of Chilean sea bass varies and may alter the cooking time. It can be very thick or thinner. When cooking sea bass a good rule of thumb is to bake it in the oven for about 10 minutes per inch of thickness. Also use a meat thermometer to ensure it reaches 145 degrees F internal temperature when inserted into the thickest part of the meat. The fish will continue to cook slightly once pulled from the oven so it is best to enjoy right away.