Thai Sea Bass with Jalapeño Hash Browns

Directions

  1. Season sea bass on both sides with salt and pepper.
  2. Heat oil in sauté pan. Sauté sea bass in hot skillet until golden brown. Fry hash browns to golden brown (recipe below). Flip sea bass, sauté to golden brown & just under done. Remove from pan and let rest for two minutes.
  3. Begin plating with the hash browns. Top hash browns with sea bass. Top sea bass with 1 oz of grand marnier glaze (recipe below).
  4. Drizzle remaining sauce around the hash browns. Top with microgreens and serve.

Ingredients

  • 1 each Bay Winds® Chilean Sea Bass
  • 1 each Jalapeño Hash Browns, see below
  • 1/2 oz microgreens
  • pinch pepper, freshly ground
  • pinch salt, sea, flakes
  • 3 oz Thai Grand Marnier Glaze, see below

Thai Grand Marnier Glaze

Directions

  1. Combine ingredients in large mixing bowl until blended. Bring to a boil in a large sauce pan. Simmer for twenty minutes.
  2. Put in cooler or freezer to cool down.
  3. Portion glaze into plastic ramekins, cover and place on sheet trays. Label, date and refrigerate until needed.

Ingredients

  • 1/4 cup garlic, pepper
  • 1/4 cup liqueur, Grand Marnier
  • 4 qt orange marmalade
  • 2 cup orange pineapple juice
  • 4 cup Thai-Style Sweet Chili Sauce
  • 2 cup vinegar, red wine

Jalapeño Hash Browns

Directions

Prepare hash browns according to package and add jalapeño and cheese. Set aside and fry to order.

Ingredients