JuJu’s Chilean Sea Bass and Tomato Salad

I often brainstorm different recipes, trying to wow my lord, who is a total foodie. As we grow together, I get a better understanding of what he enjoys, and do my best to capture his desires in the dishes I prepare. This dish is one my husband claims as a top contender in JuJu’s greatest dishes of all time. I still feel all giddy when he praises my creations, and must admit, it is truly one of my favorite dishes as well.

This dish is a symphony of creamy, crunchy, tangy, and is balanced out with a pop of freshness that makes it an ideal spring/summer go to recipe. If you love Northern Kingdom flavors and fish, you gotta try this one. Lord willing, you enjoy as much as we did! I’ve provided the recipe for the everything on the plate except the broccoli. If you want to know how I make that, comment below and I will tell you how I prepare some of the yummiest and easy to make broccoli APTTMH!

Tomato Salad Ingredients

  • Heirloom or vine tomatoes, cut into slices

  • 1/2 cup champagne vinaigrette

  • 2/3 cup avocado oil

  • 1/2 small shallot (about 1.5 tablespoons)

  • 3 tablespoons cilantro, chopped

  • Juice from 1/2 an orange

  • Juice from 1 lime

  • 1 tablespoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon salt

  • 1-2 teaspoons pepper

Tomato Salad Directions

  • Combine all ingredients except tomatoes into a sealable jar and shake vigorously to incorporate. Refrigerate for at least an hour.
  • Cut tomatoes into slices and set aside for assembly.

Mashed Avocado Ingredients

  • 1 shallot diced fine

  • 1 cup of cilantro leaves, chopped fine

  • 2 ripe avocados (medium to large)

  • 1/2 – 1 teaspoon garlic powder

  • 1/2 cup buttermilk

  • Juice of 1 lime

  • Salt and Pepper to taste

Mashed Avocados Directions

  • Add avocado to a dish and mash. Be sure not to mash completely, as you want this component of the dish to have some texture.
  • Once mashed, add all remaining ingredients and stir fully to incorporate. Add salt and pepper last, and adjust to your liking. Be sure not to over salt since this component will be built into the overall dish.
  • Refrigerate until plating.

Chilean Sea Bass Ingredients

  • Chilean Sea Bass (skin on), cleaned and cut into a 10-12 ounce portions

  • 1/2 teaspoon Cumin, per piece of fish

  • 1/2 teaspoon Chili Powder, per piece of fish

  • 1/2 teaspoon Salt, per piece of fish

  • 1/2 teaspoon Garlic Powder, per piece of fish

  • 1/4 teaspoon Ground Coriander, per piece of fish

  • 1/4 teaspoon Ground Black Pepper, per piece of fish

  • 1 jalapeno

  • 1/2 yellow onion cut into slices

  • 1/2 cup Flour

  • 1 tablespoon cornstarch

  • Enough milk to cover your onions and jalapeno in a bowl

  • 1/2 cup jarred salsa verde

  • 1.5 – 2 tablespoon sour cream

  • Avocado oil to prepare fish and flash fry onions and jalapeno

Fish and assembly Directions

  • Pat fish completely dry and season all skinless sides with salt, pepper, cumin, coriander, garlic powder, and chili powder. Be sure your fish has come to room temp before cooking. I like to season my fish and let sit out covered for about 20 minutes. This helps to make sure the fish cooks evenly. While you’re waiting the 20 minutes, whip up your sauce (see step 6).
  • Coat the bottom of a skillet with a thin layer of oil and heat over medium/high heat. Add fish skin down and cook for about 4 minutes. Be sure to give sufficient space between pieces to avoid steaming.
  • Sear each of the skinless sides about 1.5-2 minutes per side. Each side needs to have a nice golden brown crust.
  • Once all sides have been cooked, remove and set aside for assembly.
  • Before you start your sauce, add your sliced jalapenos and onions to a bowl and submerge in buttermilk. They need to sit for about 10-15 minutes.
  • Add salsa verde and sour cream to a contain and mix. That’s it! Just make sure the sauce is a little more salsa verde than sour cream. You want a sauce that will run and drizzle, not dollop. Set in the fridge until ready to plate.
  • Add flour and cornstarch to a bowl and combine. Season with salt, pepper, garlic powder.
  • Using your clean hands, grab soaking onions and jalapeno, drain excessive buttermilk and drop into flour mixture. Coat completely and get ready for a shallow fry.
  • Add more oil to the same pan you cooked the fish in to make a thin layer. We are flipping these, so the layer of oil should be very thin. Heat skillet over medium/high heat.
  • After shaking off excessive flour, add pieces and arrange to make sure no piece is touching the other. Fry about 30 seconds per side and remove to a plate lined with paper towel. These cook fast, but you want to make sure you have a nice golden brown color on both sides.
  • Once all cooked up, sprinkle a little cumin and chili powder on top to finish.
  • Now we plate! Add a nice portion of the mashed avocado to the plate and smooth out to form a place to lay the fish. Lay fish directly on top and drizzle with Salsa Verde Cream. Add fried onions and jalapeno directly on top to finish. Add your cut tomatoes to the plate and drizzle with dressing as outlined in the directions for the Tomato Salad with Citrus Cilantro Vinaigrette. Add a veggie side and enjoy!!

2 Comments

  1. I am gonna try this soon! This looks wonderful and Im sure my husband will love it. Thanks for the recipes, you’re so creative!

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