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Chilean Sea Bass with Yellow Rice.

Ingredients:
  • Decent sized piece of Chilean Sea Bass fillet,
  • Two slices of fairly lean bacon,
  • Four thin slices of mozzarella cheese,
  • Snow Peas (Mange Tout),
  • 1 Cup basmati rice,
  • Half an onion,
  • A handful of baby bella mushrooms,
  • A soft tomato,
  • Half a large green pepper,
  • A large dessertspoonfull of tomato paste,
  • Crushed garlic,
  • Ground cumin, black pepper, chili powder, and turmeric.
Food picture

Serving suggestion.

This was a joint venture meal, and consequently doesn't have any idea where in the world it came from. Terry had bought the fish when she was out shopping the day before, and she cooked it. I believe it is close to being listed as an endangered species, so I've usually avoided it. But since we already had it I figured I'd eat a piece before it became extinct. It looked a bit weird, but tasted great.

This meal takes 25-30 minutes. Before anything else, wash the rice until the water runs off clear, and drain it, then turn on the grill. Finely chop the onion, slice the mushrooms, and chop the pepper into half inch squares. Add a cup and a half of water, and half a teaspoon of ground turmeric to the rice, and bring to the boil, stirring occasionally so it doesn't stick to the pot. When it boils, turn the heat right down, and jam a piece of kitchen roll under the lid to give a good seal. Then start a timer for ten minutes, and put the sea bass under the grill, seasoned with salt and pepper, skin side up.

Fry the onions and mushrooms in a little olive oil until soft - a little browning is OK. When they're close to cooked add a dessertspoon of ground cumin, half a teaspoon of ground black pepper, and a quarter teaspoon of ground chilli. Mix the spices in and fry a little longer. Now chop up the tomato, and add that and the tomato paste. Stir in boiling water to adjust the consistency to a thickish sauce. Add the green pepper and garlic, and salt to taste. Turn the heat down and leave the sauce to simmer, stirring occasionally.

When the first ten minutes expires, turn off the heat under the rice, turn over the sea bass, and start the timer again for another ten minutes. Bring the snow peas to the boil in a pot with a lid in just a little water. Put the lid on and turn the heat down. (The ones I cooked were overdone, look at the color, and don't overdo yours.)

After another five minutes, put the bacon strips over the fish, and continue to grill. When the second timer expires, put the mozzarella slices over the bacon, and continue to grill. Heat the plates, and serve each with a portion of rice, snow peas, and sauce, arranged as gaudily as you like - this is a very bright colored meal. Take the sea bass out from the grill, divide it in two pieces with a sharp knife so it doesn't disintegrate, and add to the plates.

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