Blackened Chilean Sea Bass
with Jasmine Rice & Black Beans, Mango Salsa & Guacamole Sauce
- Milk
- Fish
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Red Onion
4 ounce
Mango
1 clove
Garlic
1 unit
Black Beans
1 unit
Tomato
2 unit
Lime
1 teaspoon
Chili Flakes
10 ounce
Chilean Sea Bass
(Contains: Fish)
4 tablespoon
Guacamole
¾ cup
Jasmine Rice
¼ ounce
Cilantro
1 tablespoon
Blackening Spice
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
3 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
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Wash and dry produce. Drain and rinse beans. Peel and mince or grate garlic. Dice onion; reserve 2 TBSP (4 TBSP for 4 servings). Dice tomato. Drain mango, reserving the juice. Roughly chop cilantro. Zest half and quarter all the lime.
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Heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Add remaining onion, garlic, and rice. Cook, stirring, until fragrant and lightly browned, 1-2 minutes. Add 1¼ cups water (2¼ cups for 4), beans, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes; keep covered off heat until ready to serve.
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In a small bowl, combine reserved onion, mango juice, and juice from half the lime. Set aside.
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In a second small bowl, stir to combine guacamole, sour cream, and water, 1 tsp at a time, until it reaches drizzling consistency. Season with salt and pepper.
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Pat sea bass dry with paper towels; season all over with Blackening Spice, salt, and pepper.
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Heat a large drizzle of oil in a large pan over medium heat. Add sea bass and cook until browned and cooked through, 4-7 minutes per side. TIP: If fish is browning too fast, lower heat and cover pan.
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Heat a large drizzle of oil in a large pan over medium heat. Add seabass and cook 4-7 minutes per side, until browed and cooked through. (If fish is browning too fast, lower heat and cover pan)
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Meanwhile, to bowl with onion mixture, add mango pieces, tomato, lime zest, half the cilantro, a pinch of chili flakes, a large drizzle of oil, salt, and pepper. Stir to combine; season with salt and pepper. Taste and adjust seasoning with more lime juice or salt as needed.
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Fluff rice and beans with a fork; stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.
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Divide rice mixture and sea bass between plates. Drizzle with guac sauce and mango salsa. Serve with remaining lime wedges on the side.
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Fluff rice and beans with a fork. Mix in 1 TBSP butter (2 TBSP for 4) and taste and season with salt and pepper.
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Divide rice and beans and seabass between plates. Drizzle guac sauce and mango salsa over top. Squeeze lime over top before serving and serve with remaining limes on the side.
