Chilean Sea Bass With Ginger Mango Chutney Recipe by Kdurden2325
Cooking Instructions 40 mins 1 Rinse the sea bass filet and pat dry. Evenly slice the filet in half to make two 7 oz servings 2 Mix marinade together and pour half over filets ( soy, sriracha, mango, ginger & water). Let sit in marinade for 1 hour. 3 Add 1 Tbsp butter to a sauté pan and lightly brown fish on both sides. 4 Add half of the scallions to the remaining marinade and pour over fish. Place fish in 450 preheated oven and finish cooking for approximately 5 minutes. 5 Prepare rice as directed on pkg. Chill rice for 20 minutes in the fridge. 6 Add chopped bacon to the pan and cook until bacon is slightly crisp. 7 Add the remaining scallions and sauté for 30 seconds. Add the chopped carrots and peas. 8 Add the cold cooked rice along with 1 Tbsp soy sauce. Stir over med heat until all ingredients are blended. 9 Serve sea bass with veggie rice and egg rolls. * My egg rolls were a total cheat from the local Chinese restaurant 1 Rinse the sea bass filet and pat dry. Evenly slice the filet in half to make two 7 oz servings 1 Rinse the sea bass filet and pat dry. Evenly slice the filet in half to make two 7 oz servings 2 Mix marinade together and pour half over filets ( soy, sriracha, mango, ginger & water). Let sit in marinade for 1 hour. 2 Mix marinade together and pour half over filets ( soy, sriracha, mango, ginger & water). Let sit in marinade for 1 hour. 3 Add 1 Tbsp butter to a sauté pan and lightly brown fish on both sides. 3 Add 1 Tbsp butter to a sauté pan and lightly brown fish on both sides. 4 Add half of the scallions to the remaining marinade and pour over fish. Place fish in 450 preheated oven and finish cooking for approximately 5 minutes. 4 Add half of the scallions to the remaining marinade and pour over fish. Place fish in 450 preheated oven and finish cooking for approximately 5 minutes. 5 Prepare rice as directed on pkg. Chill rice for 20 minutes in the fridge. 5 Prepare rice as directed on pkg. Chill rice for 20 minutes in the fridge. 6 Add chopped bacon to the pan and cook until bacon is slightly crisp. 6 Add chopped bacon to the pan and cook until bacon is slightly crisp. 7 Add the remaining scallions and sauté for 30 seconds. Add the chopped carrots and peas. 7 Add the remaining scallions and sauté for 30 seconds. Add the chopped carrots and peas. 8 Add the cold cooked rice along with 1 Tbsp soy sauce. Stir over med heat until all ingredients are blended. 8 Add the cold cooked rice along with 1 Tbsp soy sauce. Stir over med heat until all ingredients are blended. 9 Serve sea bass with veggie rice and egg rolls. * My egg rolls were a total cheat from the local Chinese restaurant 9 Serve sea bass with veggie rice and egg rolls. * My egg rolls were a total cheat from the local Chinese restaurant More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy Chicken Parmesan 13 minute chicken and broccoli Jerk Chicken Breast in the Crockpot with Vegetables Nutella Hot Cocoa Simple Brownies Easy Chicken Parmesan 13 minute chicken and broccoli Jerk Chicken Breast in the Crockpot with Vegetables Nutella Hot Cocoa Simple Brownies Tuna Pasta Renee's Lentils Carrot rice Carrot Ginger Soup Creamy flats over a vegetable egg cake Easy Pork Tenderloin The best stuffed potatoes Jerk Chicken Breast in the Crockpot with Vegetables 13 minute chicken and broccoli Healthy cocoa squares Tuna Pasta Renee's Lentils Carrot rice Carrot Ginger Soup Creamy flats over a vegetable egg cake Easy Pork Tenderloin The best stuffed potatoes Jerk Chicken Breast in the Crockpot with Vegetables 13 minute chicken and broccoli Healthy cocoa squares