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Chilean Sea Bass with Pineapple and Corn Chutney

November 4, 2010 By punktorah

Jamie Geller from Kosher.com shows you how to make Chilean Sea Bass with Pineapple and Corn Chutney. We have posted the recipe below the video.

httpv://www.youtube.com/watch?v=D4BicxyDvsU

Prep. Time: 6 minutes
Cook Time: 15 to 20 minutes
Yield: 6 servings

Ingredients:
6 Chilean Sea Bass fillets, about 3 pounds
½ teaspoon salt
½ teaspoon coarse black pepper
4 tablespoons olive oil
For chutney:
2 tablespoons olive oil
1 (11-ounce) can sweet yellow corn Niblets, drained
1 (11-ounce) can white shoepeg corn, drained
¾ cup dried pineapple bits
¼ cup raisins
½ cup Gold’s prepared chunky salsa, mild

Preparation Instructions:
• Preheat broiler. Lightly grease a broiler pan with non-stick cooking spray
• Rinse sea bass, pat dry and place in prepared pan.
• Season with salt and pepper and drizzle with olive oil.
• Broil about 4 to 5 inches from heat for 6 to 10 minutes until opaque and moist on the inside.
• To make chutney: In a 2-quart saucepan, heat olive oil over low heat. Add both kinds of corn, pineapple, raisins and salsa. Stir to mix.
• Cover and simmer for 8 minutes. Remove from heat.
• Place sea bass on platter and spoon chutney on top. Serve immediately

NewKosher brings you the best of the kosher web with our collection of kosher cooking videos.

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