Anticuchos Of White Seabass With Aji Chile Honey Marinade & Semilla Salsa
Basic Information
- Servings: 100
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 0.14
- Health score: 0.00
- Weight Watcher points: 4.00
Summary
Need a gluten free, dairy free, and pescatarian hor d'oeuvre? Anticuchos Of White Seabass With Aji Chile Honey Marinade & Semilla Salsa could be a great recipe to try. One portion of this dish contains around 0g of protein, 15g of fat, and a total of 138 calories. For 24 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 100. It is brought to you by Foodista. If you have grape seed oil, sesame seeds, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. Only a few people made this recipe, and 1 would say it hit the spot. This recipe is typical of Mexican cuisine. Overall, this recipe earns a not so super spoonacular score of 14%. Similar recipes include Anticuchos Of White Seabass With Aji Chile Honey Marinade & Semilla Salsa, Chicken in Chile Sauce (Ají de Gallina), and Pan Fried Seabass Fillet With Salsa Sauce and Couscous.
Ingredients
chiles de arbol stems15
sesame seeds0.5 cup
pickled peruvian aji chiles available in latin grocery stores2
grape seed oil3 tablespoons
honey1.5 tablespoons
olive oil100 servings
peanut and pumpkin seeds1 cup
salt100 servings
scaled seabass fillet2.5 ounces
Instructions
Step 1
Stem and seed the aji chilies and chop to achieve a smooth paste.In a mixing bowl combine the 100% pure honey and the chile paste with salt to taste.In a hot skillet over medium heat, cook the chiles de arbol careful not to burn them.
Step 2
Remove the chiles with a slotted spoon into a food processor and pulse until chiles are chopped but not a powder.In the same pan, toast all the nuts and seeds until golden for about 3 minutes. Return the chiles to the pan with the nuts and cook 1 more minute.
Step 3
Add salt to taste.On a cutting board, season the fish fillets on both sides with salt and black pepper. With the skin side down brush a generous amount of the chile honey marinade on top side.In a sautee pan heat the grape seed oil. Once the oil is hot, place the seabass with skin side down. Cook until the skin is crisp. Turn the fillet over and finish cooking for 1 minute in the oven.
Step 4
Place 2 tablespoons of the salsa on a small plate and top with the fish and a dollop of aji chile honey marinade.
Categories
Cuisines: Mexican
Dish Types: antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: gluten free, dairy free, pescatarian