Put the lime in Coconut Chilean Sea Bass

August 8, 2008 3:50:16 PM PDT
Lime and coconut marinated Grilled sea bass filet with Caribbean black bean cake, Ancho coulis, and candied macadamia nuts? eat it all up! This recipe from chef Colin McKaharay of Louie's Oyster Bar in Port Washington.

For 8 servings

8 Chilean Sea Bass Filets (8-10 oz ea)
1 Recipe Of Lime and Coconut Sauce (recipe follows)
1 recipe of Ancho Coulis (recipe follows)
1 Recipe of "Caribbean Black bean cake" (recipe Follows)

Place sea bass filets in lime and coconut sauce and marinate for 8-12 hours. Prepare the Black Bean Cakes and Ancho Coulis. Grill the Marinated sea bass filets (the BBQ works well) till degree of doneness is achieved, I like mine cooked to medium, about 6 minutes on each side. To finish the fish brush with additional sauce and place in a 500° oven or broiler

Note: Placing fish on a "sizzle platter" and closing the top of the BBQ works well. Also if a well done fish is desired it is better to finish it this way as to avoid to much "charring" of the fish

To Plate place fish, place on top of bean cake drizzle a little of the still hot coconut sauce on top and some Ancho Coulis around the plate, serve right away.

Lime and coconut sauce:

Juice and zest of 12 limes
4 cup of coconut milk
2 cups of shredded sweetened coconut
1 qt of vegetable oil
12 cloves of garlic
1 tb of jerk seasoning.

Mix all adding the oil last and slowly. A blender works well for this. This sauce will keep in the refrigerator for a good week so it can be prepped way ahead of time.

Black bean cake

1 lb cooked and cooled black beans
1 cup Parmesan cheese
½ a yellow onion fine dice
½ bunch parsley fine dice
1 Cup of Flour ** (I use Chick pea flour but all-purpose can be substituted)
1 ts cumin
Salt and pepper

** More or less flour may be needed as the moister content of the beans may very.

Mix all ingredients, adding the flour last so as to be able to adjust the moister content of the cakes. Form into "hamburger" like cakes and refrigerate for at least 8 hours, over night is best. Take the refrigerated cakes and dust with additional flour and sauté in olive oil 3 minutes each side. Cakes should be crispy on the outside but still moist on the inside.

Ancho Coulis:

4 dried ancho pods cleaned and soaked in hot water

Blend with:

1 ts fresh oregano
¼ cup rice vinegar
1 ts black pepper
1 tb garlic
1 ts cumin
2 tb limejuice
2 tb grape seed oil.

Mix all ingredients in a blender or use a mortar and pestle to achieve a "rustic" effect adding the oil last and slowly. This sauce can also be prepared ahead of time, as it keeps well refrigerated.

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