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From Our Kitchen

Dragon Fruit
Glazed Sea Bass

A soy, lime and ginger glaze built on our jam, brushed onto Chilean sea bass and caramelised in a hot oven.

Serves
1
Oven
425°F
Cook
12 to 16 minutes
Uses
The jam

Ingredients

Sea Bass

  • 1 Chilean sea bass fillet, about 6 to 8 ounces
  • 1/4 teaspoon kosher salt
  • A pinch of ground black pepper
  • 1 teaspoon avocado or olive oil
  • Lime wedges, for serving
  • Optional: sliced green onion, cilantro, or toasted sesame seeds

Dragon Fruit Glaze

  • 2 tablespoons Red Fleshed Dragon Fruit Jam
  • 2 teaspoons soy sauce
  • 2 teaspoons fresh lime juice
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon grated fresh ginger
  • 1/4 teaspoon minced garlic
  • Optional: a pinch of crushed red pepper or cayenne

Method

  1. Make the glaze

    Combine the jam, soy sauce, lime juice, rice vinegar, ginger, garlic and the optional crushed red pepper.

    Set aside about a third of it for serving, and keep that portion away from anything that touches the raw fish.

  2. Prepare the fish

    Heat the oven to 425°F. Line a small baking dish with foil and oil it lightly.

    Pat the sea bass dry and season both sides with salt and pepper. Lay it in the dish, skin side down if it has skin, and brush the top lightly with oil.

  3. Bake and glaze

    Bake for 6 minutes. Take it out and brush generously with the glaze, then return it for another 5 to 8 minutes depending on thickness.

    Add a thin final layer in the last 2 minutes. Watch it, because the fruit and sugar caramelise quickly.

  4. Finish

    For a glossy top, broil for 30 to 60 seconds, watching constantly. Rest for 2 to 3 minutes, spoon over the reserved clean glaze and add the garnish.

Reserve before you brush. Set aside the serving portion of glaze first. Once the brush has been near raw fish, the rest of that bowl is for cooking only.

How to Tell When It Is Done

The sea bass is ready when it flakes easily and reaches 145°F at the thickest part.

Round It Out

Serve With

  • Coconut or jasmine rice
  • Roasted asparagus
  • Sautéed bok choy
  • Grilled pineapple
  • Cucumber and avocado salad
Take It to the Kitchen

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A one page PDF with the ingredients, the timings and the method, sized to print at home.

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