SEA BASS FILET Ingredients For the sea bass filets and sauce • Four 7 ounce (200-g) sea bass filets • 1 guajillo chili pepper, seeded • 1 chilhuacle chili pepper, seeded • 2 red onions • 4 garlic cloves • 4 Roma tomatoes • 1 bay leaf • 2 cumin seeds • 2 cups chicken stock • ¼ cup corn oil • 1 banana leaf
To serve • 2 limes • 2 tablespoons mayonnaise • 4 cooked rice portions to taste • 1 avocado, medium • Salt and pepper to taste • Edible flowers (optional)
Directions Sea bass filets and sauce Roast seeded chili peppers with 1 onion cut into 4 pieces and garlic cloves for 4 minutes. Add cut tomatoes, bay leaf, and cumin. Roast for 2 minutes more. Pour the chicken stock and simmer for 5 minutes, purée in a blender, and strain. Chop half an onion and sauté using half the oil, add puréed sauce, and simmer for 5 minutes. Season to taste. Cool the sauce over half of the banana leaf. Sauce Preheat the oven to 340 °F (170 °C). Season the filet with salt, pepper, and lime drops. Spread the mayonnaise on each filet and fully cover with the sauce. Cook in the oven for 12 minutes. With the remaining banana leaf, cut 4 rectangles, larger than the fish filet. Serve one filet on each rectangle and accompany with the rice. Garnish with sliced onion, lime wedges, and avocado pearls. If desired, serve with some sauce on the side.
Chef Tip: It’s better to cook the fish on the coal grill without removing scales to enhance the aroma.
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