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.

YIELD servings 4

PREP TIME minutes :30

BAKE TIME hour:minutes 1:30

DIFFICULTY intermediate 2/3

TRY THIS DISH AT Cirque du Soleil JOYÀ

IN VIDANTA RIVIERA MAYA

Ingredients ARTICHOKE DIP 55 DESSERTS

Cream: • 1 tbsp. olive oil • 1 garlic clove, chopped • 1/4 onion, chopped • 3/4 cup sour cream • 6 tbsp. cream cheese • Salt and pepper to taste

Directions

Dip: • 2 tbsp. olive oil • 1-1/2 cup fresh spinach, coarsely chopped • 15 Kalamata olives, cut in halves • 16 sun-dried tomatoes, chopped • 8 artichoke hearts, cut in quarters • 1 cup Gouda cheese, grated • 250 g (9 oz) Brie cheese, sliced

Cream: Heat oil in a sauté pan, add garlic and onion; cook until tender. Blend together cream cheese and the sour cream. Add blended cream to the sauté pan and cook for 3-4 minutes. Reserve.

Dip: Preheat the oven to 180 °C (350 °F). Heat the olive oil in a sauté pan, add the spinach, Kalamata olives, sun-dried tomatoes, and artichokes. Cook for 5 minutes. Add cream and Gouda cheese, mix gently and cook until smooth and cheese has molten. Remove from the stove, and add the basil sprigs. Spread 1 tablespoon of olive oil on the pita bread, sprinkle with oregano, and cook on the grill until golden. Serve dip in 2 bowls, and top them with the Brie cheese slices; bake in the oven until cheese melts. Decorate each bowl with a rosemary sprig and half a cherry tomato. Accompany with pita bread cut into triangles.

Chef’s Tip: When cooking the dip, mix gently in order to prevent artichokes from losing their shape. JOYÀ DESSERT QUARTET Recipe for Tropical Bread Pudding on page 61

YIELD 4 servings

PREP TIME 2 hours

BAKE TIME 20 minutes

DIFFICULTY expert