| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 20 min |
| Inactive: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 cups fresh or frozen chopped cranberries
- 1/2 cup finely diced pineapple
- 1 tablespoon sugar
- 2 small serrano peppers, seeded and finely chopped
- 1/2 teaspoon roasted habanero pepper paste
- 1/4 cup chopped cilantro leaves
- 1 tablespoon apple cider
- 1/4 cup peach Schnapps
- Salt
- 4 (6-ounce) sea bass fillets
- 1/2 cup teriyaki
- 1 teaspoon grated ginger
- 2 tablespoons sesame oil
- 1 green onion, finely chopped
- 1 tablespoon olive oil
Instructions
- To prepare the relish, wash, rinse, and remove bad cranberries. Place in a sauce pot and simmer for approximately 15 minutes and allow to cool. Chop cranberries into small dice. Add all of the remaining ingredients and set aside.
- Place the sea bass fillets into a dish and add all of the ingredients except the olive oil and allow the sea bass to marinate for approximately 2 hours.
- Using a saute pan, heat the olive oil and sear the sea bass in the hot pan until golden on both sides.
- To serve, place on plate and top with the cranberry compote.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 312 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 32 g |
| Cholesterol | 70 mg |
| Sodium | 651 mg |
Reviews
I really enjoyed preparing and consuming this recipe. My cranberries were a bit tart so I added an extra dash of sugar, beyond that I followed this recipe perfectly. I’m always looking for something with many flavors and this one fit the bill. Thanks for sharing the recipe!
Unusual but tasty!!