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Tart and Sweet Acapulco Bass PDF Print E-mail

acapulco bass

Adapted from the Center for Kosher Culinary Arts.

This is an amazing recipe shared by our favorite fish-grilling Chef Avram Wiseman. It's sharp, spicy, tart, fresh and sweet all at the same time. It's one of those restaurant quality fish dishes that you order over and over again. And now, with the recipe in hand, you can make it in the comfort of your own home!

Ingredients:

4 (6 ounce) Bass fillets
1/3 cup tequila
1/2 cup orange liqueur
3/4 cup fresh lime juice
1 teaspoon salt
3 large cloves garlic, peeled and minced
4 tablespoons olive oil
3 medium tomatoes, diced
1 medium onion, chopped
1 small jalapeno, seeded and minced
1 cup mango, peeled, small Paysanne cut (the size and shape of scrabble tiles)
8 large sprigs fresh cilantro
1 pinch white sugar
salt to taste
1 tablespoon olive oil
ground black pepper to taste

Directions:

Place the fish in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Pour the marinade mixture over fillets, and rub into the fish. Cover, and refrigerate for 1/2 hour, turning the fillets once.

Reserve 1 sprig of cilantro per plate for garnish and coarsely chop the remainder.

Preheat the grill for high heat.

In a medium bowl, toss together the tomatoes, onion, mango, jalapeno, cilantro, and sugar. Season to taste with salt. Set salsa aside.

Remove the fillets from the marinade, and pat them dry. Brush the fillets with oil, and sprinkle with ground black pepper. In a small saucepan, boil remaining marinade for several minutes. Remove from heat, and strain out garlic cloves. Pour the prepared salsa into boiled marinade and heat briefly.

Grill fish for 4 minutes per side, or until the fish flakes easily with a fork. Transfer fillets to a serving dish. Transfer the fish to a serving plate. Spoon salsa over the fish. Garnish with cilantro sprigs.

Notes:

Yield: Serves 4


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