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SERIOUS FOODIE ASIAN FUSION RUBBED SEA BASS WITH VIETNAMESE SWEET CHILI PINEAPPLE SLAW OVER GREEN RICE

Ingredients

The Fish:

2-pounds Chilean sea bass, skinned (or other firm white fish such as halibut, haddock, cod, etc…)

4 tablespoons lemon juice (about 1 lemon)

2 tablespoons soy sauce

½ cup flour

3 tablespoons Serious Foodie Asian Fusion Sweet/Spicy Rub

3 tablespoons olive oil

The Slaw:

¾ cup pineapple, chopped

¾ cup purple cabbage, chopped

½ cup daikon radish, chopped

¼ cup mint, chopped

¼ cup Serious Foodie Vietnamese Sweet Chili Hot Sauce

The Rice:

1 cup raw jasmine rice

1 ½ cups water

1 teaspoon salt

¼ cup cilantro, finely chopped

¼ cup parsley, finely chopped

¼ cup basil, finely chopped

¼ cup mint, finely chopped

2 tablespoons lime juice

2 tablespoons butter

Instructions

Cut the fish into 3-5-ounce portions and place them in a single layer in a shallow baking dish.  Pour the lemon juice and soy sauce over the fish and turn them to completely coat.  Set aside to marinade while you prepare the slaw and the rice.  Combine the flour and spice rub in another shallow baking dish and whisk until well blended.  Set aside.

Combine all of the slaw ingredients together in a small bowl and toss to combine.  Toss again periodically, so the flavors can fully marry.

Combine the rice, water, and salt in a medium saucepan.  Bring to a boil and then cover and reduce heat to low.  Cook for 15 minutes until all of the moisture is absorbed.  Remove from heat and let sit for 10 minutes. Add the chopped herbs, lime juice, and butter to the rice and toss to combine until the butter is melted.  Cover and keep warm until ready to plate.

When you are ready, to cook the fish, preheat oven to 375 degrees and heat the 3 tablespoons of olive oil in a large oven-proof skillet over medium high heat.

Let any excess marinade drip off the fish and then coat it in the seasoned flour, pressing to adhere the coating.  Place the coated fish in the hot oil and sear for about 2-3 minutes on the first side, without moving, until golden brown and crispy.  Flip with tongs and sear on all sides until golden brown.  Note – Chilean sea bass can be very thick, but if the filets are thinner, just sear on top and bottom (like with a haddock type filet).  Place the pan in the preheated oven and bake until a knife slides easily in and out of the center of the fish.  Timing will again depend on the thickness of the filets.

Serve the fish over the rice and topped with slaw.  DEVOUR!

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