Can the lively flavors of cilantro, orange and lime live happily ever after? Chef Jose Duran proves they can and you will, too, with his knockout recipe for Pescado à la Naranja.
Serves 1 (increase ingredients as needed for multiple servings)
Ingredients:
1 8-ounce sea bass
1/2 ounce fresh chopped garlic
1 ounce lime juice
1/2 ounce salt
2 ounces butter
2 ounces pimiento stuffed green olives
1 ounce chopped cilantro
4 ounces orange juice
6 ounces black beans
1. Marinate sea bass in garlic, lime juice and salt. Grill the sea bass for 7-8 minutes.
2. In separate skillet, melt butter and sauté the stuffed green olives and cilantro. Add orange juice and continue to sauté until the sauce thickens.
3. Baste the sea bass with the sauce, reserving one ounce of sauce for step
4. Put the cooked sea bass on a plate and garnish with black beans. Put remaining sauce on top of the sea bass.
Pescado à la Naranja