Sea Bass with Cranberry Pineapple Pepper Relish Recipe

Name: Sea Bass with Cranberry Pineapple Pepper Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh or frozen chopped cranberries; 1/2 cup finely diced pineapple; 1 tablespoon sugar; 2 small serrano peppers, seeded and finely chopped; 1/2 teaspoon roasted habanero pepper paste; 1/4 cup chopped cilantro leaves; 1 tablespoon apple cider; 1/4 cup peach Schnapps; Salt; 4 (6-ounce) sea bass fillets; 1/2 cup teriyaki; 1 teaspoon grated ginger; 2 tablespoons sesame oil; 1 green onion, finely chopped; 1 tablespoon olive oil

Servings: persons

2 cups fresh or frozen chopped cranberries
1/2 cup finely diced pineapple
1 tablespoon sugar
2 small serrano peppers, seeded and finely chopped
1/2 teaspoon roasted habanero pepper paste
1/4 cup chopped cilantro leaves
1 tablespoon apple cider
1/4 cup peach Schnapps
Salt
4 (6-ounce) sea bass fillets
1/2 cup teriyaki
1 teaspoon grated ginger
2 tablespoons sesame oil
1 green onion, finely chopped
1 tablespoon olive oil

1
To prepare the relish, wash, rinse, and remove bad cranberries.
2
Place in a sauce pot and simmer for approximately 15 minutes and allow to cool.
3
Chop cranberries into small dice.
4
Add all of the remaining ingredients and set aside.
5
Place the sea bass fillets into a dish and add all of the ingredients except the olive oil and allow the sea bass to marinate for approximately 2 hours.
6
Using a saute pan, heat the olive oil and sear the sea bass in the hot pan until golden on both sides.
7
To serve, place on plate and top with the cranberry compote.
8
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
9
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

155

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups fresh or frozen chopped cranberries, 1/2 cup finely diced pineapple, 1 tablespoon sugar, 2 small serrano peppers, seeded and finely chopped, and more.

Yes, Sea Bass with Cranberry Pineapple Pepper Relish falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sea Bass with Cranberry Pineapple Pepper Relish

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