Chilean Sea Bass with Papaya Salsa

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== Description ==
This recipe is for 8 servings.
== Ingredients ==
=== Achiote sea bass ===
* 2 tsp black peppercorns
* 2 tsp dry oregano leaves
* 8 whole cloves
* 2 tsp cumin seeds
* 2 cinnamon sticks - (ea 2" long)
* ⅔ cup seasoned rice vinegar
* 4 oz achiote paste
* 1 cup water
* 1 tbl minced garlic
* 1 cup peanut oil or canola oil
* 4 Chilean sea bass fillets - (6 oz ea)
=== Papaya salsa ===
* 2 large papaya, diced
* 2 red bell peppers, diced
* ⅔ cup minced red onion
* ⅔ bunch cilantro, chopped
* 1 tsp sushi seasoning (or seasoned rice vinegar)
* 2 tsp ground cumin
* 1 tsp ground coriander
* 1 tsp ground oregano
* 4 tsp fresh chile paste (sambal oelek)
=== Assembly ===
* 2 tbl oil
* ⅔ cup minced leeks, white part only
* 2 tsp minced garlic
* 8 x ears corn steamed, and corn kernels cut from cobs
* 2 tbl chicken broth
* ½ tsp ground cumin
* ½ tsp ground coriander
* ½ tsp ground oregano
* 2 tbl butter
* salt to taste
* freshly ground black pepper to taste
== Directions ==
=== Achiote sea bass ===
# Grind together peppercorns, oregano, cloves, cumin and cinnamon.
# Place spice mixture in food processor with vinegar, achiote paste, water and garlic.
# While machine is running, slowly add oil.
# Process until smooth.
# Marinade can be stored in covered container in refrigerator up to 6 weeks. (makes about 3 cups)
# Marinate fillets in 1 cup marinade, covered, overnight in refrigerator.
=== Papaya salsa ===
# Combine papayas, bell peppers, onion, cilantro, sushi seasoning, cumin, coriander, oregano and chile paste in medium bowl.
# Mix well. (makes about 4 cups).
=== Assembly ===
# Heat 1 tablespoon oil in skillet over high heat.
# Lift fillets from marinade and add to pan.
# Brown on both sides, turning once, about 2 minutes.
# Remove to baking dish and bake at 400 degrees until it flakes with fork, 10 minutes.
# Keep warm.
# Add 1 tablespoon oil to skillet and saute leeks and garlic until fragrant, 2 minutes.
# Add corn and saute 2 minutes.
# Add broth, cumin, coriander and oregano and cook 2 minutes.
# Add butter and salt and pepper to taste.
# Cook, stirring, until butter melts and sauce is smooth, about 2 minutes.
# Arrange sea bass and corn mixture on heated plates.
# Top with papaya salsa.
# Serve with roasted asparagus, if desired.
Category:Asparagus Recipes
Category:Chicken stock and broth Recipes
Category:Chilean Meat Dishes
Category:Corn Recipes
Category:Fish Recipes
Category:Leek Recipes
Category:Papaya Recipes
Category:Red bell pepper Recipes
Category:Red onion Recipes
Category:Seabass Recipes