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Recipe by Glicky Eizikovics

Citrus-Infused Sea Bass with Mango Salsa

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Citrus-Infused Sea Bass with Mango Salsa
Parve Parve
Medium Medium
4 Servings
Allergens

No Allergens specified

1 Hour
Diets
- Pescatarian - Gluten Free

These citrus-infused sea bass fillets will impress your guests every time. The fresh juices give the fish a delicious flavor. Dress it up with the spiralized carrots and beets to give the fish height and elegance.

Ingredients

Marinade

  • 1/4 cup grapefruit juice

  • 1/2 teaspoon minced fresh ginger (optional)

Sea Bass

  • 4 sea bass fillets (or salmon)

  • 1/4 cup oil

  • salt, to taste

  • pepper, to taste

Salsa

  • 2 tablespoons oil

  • 1/4 teaspoon salt

Julienned Beets and Carrots

  • 1 beet, julienned

  • 1 carrot, julienned

  • 3 tablespoons sugar, divided

Wine Pairing

Herzog Lineage Chardonnay

Directions

Prepare the Marinade

1.

Combine wine, sugar, lemon and grapefruit juices, and ginger in a large Ziploc bag. Add sea bass fillets and marinate for 30 minutes.

2.

Heat oil in a large skillet until very hot.

3.

Remove fish from bag and reserve marinade. Pat fish dry, then sprinkle with salt and pepper.

4.

Sear, skin-side down, for five minutes. Flip and sear for about another five minutes, or until fish is cooked through (time may vary due to thickness). Set aside.

5.

Add reserved marinade to skillet and bring to a boil. Simmer until thickened and reduced by half. Add a little more sugar to achieve a syrupy consistency, if needed. Drizzle on top of the fish.

Prepare the Mango Salsa

1.

Combine mango, red pepper and avocado.

2.

Toss with oil, lemon and salt, and mix to combine.

Prepare the Julienned Beets and Carrots

1.

Heat up a large skillet over medium heat. Add beets, one and a half tablespoons sugar and one tablespoon lemon juice. Sauté for three minutes, then set aside.

2.

Repeat with julienned carrots, using remaining one and a half tablespoons sugar and one tablespoon lemon juice. Mix with sautéed beets.

To Assemble

1.

Plate each fillet with beets and carrots, and top with a spoonful of salsa.

Credits

Photos and Styling by Chay Berger
Table Setting by Chayala Goldstein

Recipe tags

citrus Glicky Eizikovics kosher for passover kosher for pesach mango passover fish pesach fish salsa sea bass yom tov
Citrus-Infused Sea Bass with Mango Salsa

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