Brazilian Grilled Sea Bass with Coconut Rice and Tropical Salsa – Gluten-Free
Indulge in this Brazilian Grilled Sea Bass with Coconut Rice and Tropical Salsa recipe, a gluten-free gourmet meal that brings the exotic flavors of Brazil's coastal regions to your table. Experience rich aromas, vibrant colors, and velvety textures in this easy-to-follow, advanced dinner recipe designed for two.
Allergens
Fish, Nuts (from Coconut)
Ingredients
- 1. 2 Sea Bass Fillets (6 oz each), skin
- on 2. Salt and Pepper, to taste 3. 2 tsp Olive Oil 4. 1 cup White Jasmine Rice 5. 1 cup Coconut Milk 6. 1 1/2 cups Water 7. 1/2 tsp Sea Salt 8. 1/2 tsp Crushed Black Pepper 9. 1 tbsp Olive Oil 10. 1/2 cup Diced Tomatoes 11. 1/4 cup Diced Red Onion 12. 1/4 cup Chopped Fresh Cilantro 13. 1/2 cup Mango, diced 14. 1/2 cup Pineapple, diced 15. 1 Jalapeno, finely chopped 16. 1 Lime, juiced 17. 1 tbsp Honey
Instructions
- Prepare the sea bass by seasoning with salt and pepper, then brush with olive oil. Set aside.
- In a saucepan, combine rice, coconut milk, water, sea salt, and crushed black pepper. Bring to a boil, reduce heat, cover, and simmer for 18 minutes or until the rice is tender and the liquid is absorbed. Set aside.
- For the tropical salsa, in a bowl, combine diced tomatoes, red onion, chopped cilantro, mango, pineapple, jalapeno, lime juice, and honey. Mix well and set aside.
- Preheat the grill or grill pan to medium high heat. Grill the sea bass fillets for 5 minutes per side or until cooked through and flaky.
- To serve, place a generous scoop of coconut rice on each plate, top with a grilled sea bass fillet, and spoon the tropical salsa over the fish. Enjoy!
Chef’s Insight
Brazilian cuisine is known for its vibrant flavors and fresh ingredients, which can be found in this dish through the use of zesty tropical salsa and fragrant coconut rice.
Notes
Ensure you use gluten-free white jasmine rice for this recipe. Adjust the spiciness of the tropical salsa to your preference by adding or removing jalapeno.