Sea Bass with Cranberry Pineapple Relish

Ingredients
4 6‐ounce sea bass filets

Relish
3 cups fresh or frozen cranberries
1 cup finely diced pineapple
⅓ cup granulated sugar
1 Serrano pepper, seeded and finely chopped
¼ cup chopped cilantro leaves
3 tablespoons unsalted butter
Pinch of salt

Teriyaki Marinade and Sauce
2 cups teriyaki sauce
½ cup brown sugar
½ cup pineapple juice
2 teaspoons grated ginger root
1 tablespoon sesame oil
1 green onion, finely chopped

Method

Relish
Place sauté pan on medium‐high heat, add butter and let melt. Add cranberries and sugar. Sauté approximately 5–6 minutes until tender and just starting to break open. Remove and cool.

After cooling, add all of the remaining ingredients and mix until well‐blended. Place in the refrigerator.

Teriyaki
Place all ingredients in a small saucepan and bring to a simmer. Remove from heat and cool.

To marinate the sea bass, place the filets in a deep dish and add the marinade until it just covers the fish. Marinate for approximately 2 hours. Save the remaining marinade as a sauce for the fish.

Fish
Using a sauté pan, heat one tablespoon of olive oil. Take the sea bass out of the marinade and dry with a towel. Place the sea bass in a heated pan and sear until lightly charred on each side, about 1 ½–2 minutes per side.

To serve, place the fish on a plate, top with relish and drizzle the teriyaki marinade around the plate. Garnish with additional chopped cilantro and toasted
sesame seeds.

Yields 4 servings.