PAN ROASTED SEA BASS WITH ORANGE-CHILI GLAZED HEART OF PALM
(1 serving)
•1 SEA BASS FILET (6-8 OZ.)
•4 FRESH HEART OF PALM
•¼ CUP ORANGE JUICE
•1 tsp. SAMBAL OR ASIAN CHILI PASTE
•1 tsp. HONEY
•2 TBLS. OLIVE OIL
•SALT AND PEPPER
PREHEAT OVEN TO 400’F. ADD 1 TABLESPOON OF THE OIL TO A SAUTE PAN WITH A METAL OR OVEN PROOF HADLE. SEASON THE BASS
WITH SALT AND PEPPER. WHEN THE OIL BEGINS TO SMOKE, CAREFULLY PLACE BASS IN THE PAN. COOK THE FISH WITHOUT MOVING IT
FOR 2 MINUTES. FLIP THE FISH OVER AND PUT THE PAN IN THE OVEN. LEAVE THE FISH IN THE OVEN FOR 4-5 MINUTE DEPENDING ON
THICKNESS OF THE FILET.
IN A SEPEARTE PAN HEAT THE REMAINING OIL AND ADD THE HEART OF PALM. SAUTE FOR 2 MINUTES AND ADD THE ORANGE JUICE,
HONEY, AND CHILI PASTE. REDUCE UNTIL THE LIQUID IS A SYRUP CONSISTANCY.
TO SERVE, PLACE THE HEART OF PALM IN THE CENTER OF A PLATE AND THE SEA BASS ON TOP. DRIZZLE THE SYRUP AROUND THE PLATE
FOR GARNISH.
Back to Recipes
Reliable               Exotic               Versatile               Low Carb               Eco-friendly               Delicious Recipes


California Specialty Produce
  ONE EARTH                                  ONE PEOPLE
· Home     ·     About Us     ·     Contact Us ·
Next Recipe
BY: CHEF STEPHEN JOHNSTON