- Jewish Learning
Put Danielle’s tropical style Sea Bass dinner on your menu this week. It’s easy, filling, and flavorful. You’ll feel like you’re on vacation with every bite! Watch the episode here.
1 teaspoon Gefen Black Pepper
fresh cilantro for garnish
1 and 1/2 teaspoons unsweetened shredded coconut
1 tablespoon coconut cream
1 clove garlic
zest and juice of 1 lime
1/2 cup roasted macadamia nuts, chopped/crushed with a rolling pin
1 cup cubed mango
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
In a blender, blend mango, lime, salt, pepper, one shishito pepper, garlic and coconut cream into a puree.
Spray a sheet pan with cooking spray. Place sea bass onto the pan. Spoon one tablespoon of marinade over each piece of fish and rub to coat. Reserve remaining marinade for string beans and shishitos.
Sprinkle one tablespoon of macadamia nuts over the top of each piece of fish. Top each fillet with one-fourth teaspoon shredded coconut.
Spread shishitos and string beans onto remaining space on sheet pan. Spread remaining marinade over string beans and peppers and lightly toss to coat. Drizzle veggies with olive oil.
Place in the oven and bake for 30-35 minutes until fish is cooked to your liking and vegetables are cooked through. Serve over greens with a drizzle of balsamic vinaigrette and fresh cilantro.
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