Cumin-Crusted Blue Nose Bass Print Email

on Tomato and Cucumber Salad with Fresh Mango Chutney

1 ½ lb. Bluenose or Chilean Sea bass; boned, skinned, cut into 4 – 7 oz. portions
2 vine-ripened red tomatoes, sliced thin
2 vine-ripened yellow tomatoes, sliced thin
1 English cucumber, sliced thin

Spice Rub
2 T. Freshly ground cumin
1 T. Freshly ground pepper
4 T. kosher salt

1/3 cup Champagne vinegar
1/3 cup virgin olive oil
Salt, pepper and sugar to taste

3 ripe mangos cut into ½” chunks
1 Jalapeno pepper, seeds removed and minced
2 clove garlic minced
1 tsp grated ginger
¼ - 1/3 cup lime juice
2 T Canola oil
¼ cup chopped cilantro
Salt, pepper and sugar to taste

Sauté Jalapeno, garlic and ginger in Canola oil until limp on low heat. Turn up to high, add mango and sauté for 3 – 5 minutes until caramelized. Let cool. Add cilantro, lime, sugar, salt and pepper to taste.

Make dressing and marinate cucumbers for 2 – 24 hours.
Brush tomatoes with virgin olive oil and sprinkle with salt and pepper.
Assemble salad stack by alternating red tomatoes, cucumbers, yellow tomatoes and cucumbers until desired height. Sprinkle rub on both sides of fish and griddle over high heat in just enough Canola oil to cover the bottom of the skillet, for 2 –3 minutes on each side until the fish is 145º in center.

Serve on top of vegetable stack with chilled or warm chutney garnished with a lime wedge.