Black Seabass Recipe

Name: Dante NYCs Black Seabass Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces Black Seabass fillets; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 1 cup Pineapple, diced; 8 pieces Green tomatillos, husked and quartered; 1 medium Red onion, diced; 1 cup Fresh cilantro, chopped; 2 tbs Fresh lime juice; 1 piece Jalapeño, minced; 1 tsp Salt; 2 tbs Fresh parsley, chopped; 2 tbs Fresh chives, chopped; 2 tbs Fresh tarragon, chopped

Inspired by Dante NYC

Time45m

Serves4

green & pineapple tomatillos salsa, fine herbs

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Ingredients

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Fish

4 pieces Black Seabass fillets

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Salsa

1 cup Pineapple, diced

8 pieces Green tomatillos, husked and quartered

1 medium Red onion, diced

1 cup Fresh cilantro, chopped

2 tbs Fresh lime juice

1 piece Jalapeño, minced

1 tsp Celtic sea salt

Fine Herbs

2 tbs Fresh parsley, chopped

2 tbs Fresh chives, chopped

2 tbs Fresh tarragon, chopped

Method

Preparation of the Salsa

Prepare the Salsa

In a medium bowl, combine diced pineapple, quartered tomatillos, diced red onion, chopped cilantro, lime juice, minced jalapeño, and salt. Mix well until all ingredients are evenly combined. Set aside to let flavors meld for at least 15 minutes.

Cooking the Fish

Prepare the Fish

Preheat a grill or a skillet over medium-high heat. Pat the black seabass fillets dry with a paper towel and brush both sides lightly with olive oil. Season each fillet with salt and black pepper.

Cook the Fish

Place the seasoned fillets on the grill or skillet. Cook for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove from heat and let rest for a few minutes.

Finishing Touches

Add Fine Herbs

While the fish is resting, combine chopped parsley, chives, and tarragon in a small bowl. Sprinkle this mixture over the cooked black seabass fillets.

Serve

Serve the black seabass fillets hot, topped with the pineapple tomatillo salsa. Enjoy!