Zenzero Achiote Chilean Sea Bass With Papaya Salsa

Recipe Ingredients

		Achiote Sea Bass
2 teaspoons	10ml	Black peppercorns
2 teaspoons	10ml	Dry oregano leaves
8		Whole cloves
2 teaspoons	10ml	Cumin seeds
2		Cinnamon sticks - (ea 2" long)
2/3 cup	157ml	Seasoned rice vinegar
4 oz	113g	Achiote paste
1 cup	237ml	Water
1 tablespoon	15ml	Minced garlic
1 cup	237ml	Peanut or canola oil
4		Chilean sea bass fillets - (6-oz ea)
		Papaya Salsa
2		Papaya - diced (large)
2		Red bell peppers - diced
2/3 cup	41g / 1.4oz	Minced red onion
2/3		Cilantro - chopped
1 teaspoon	5ml	Sushi seasoning
		(or seasoned rice vinegar)
2 teaspoons	10ml	Ground cumin
1 teaspoon	5ml	Ground coriander
1 teaspoon	5ml	Ground oregano
4 teaspoons	20ml	Fresh chile paste (sambal oelek)
		Assembly
2 tablespoons	30ml	Oil
2/3 cup	61g / 2.2oz	Minced leeks, white part only
2 teaspoons	10ml	Minced garlic
8		Corn - steamed, and
		Kernels cut from cobs
2 tablespoons	30ml	Chicken broth
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Ground coriander
1/2 teaspoon	2.5ml	Ground oregano
2 tablespoons	30ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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 filets 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 filets from marinade and add to pan. Brown on both sides, turning once, about 2 minutes. Remove fish 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.

This recipe yields 8 servings.

Each serving: 411 calories; 518 mg sodium; 117 mg cholesterol; 21 grams fat; 36 grams carbohydrates; 28 grams protein; 1.64 grams fiber.

Source:
The Los Angeles Times, 07-28-1999

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