Caribbean Sea Bass in Orange-Garlic Mojo with Creamy Corn Funche and Warm Pineapple Salad

Instructions

1. 1

   1. Preheat the oven to 200°F / 95°C to keep the fish warm after searing, if desired. Pat the sea bass fillets dry with paper towels and season both sides with 4 g (3/4 tsp) salt and 1 g (1/2 tsp) black pepper.

2. 2

   2. In a small bowl, mix the garlic, orange juice, lime juice, 30 ml (2 tbsp) olive oil, thyme, oregano, cumin, and hot chili pepper. Set this mojo aside.

3. 3

   3. For the funche, place the water, coconut milk, and 2 g (1/2 tsp) salt in a saucepan. Bring to a gentle boil over medium heat. Slowly rain in the cornmeal while whisking constantly to prevent lumps.

4. 4

   4. Cook the funche over low heat for 12 to 15 minutes, stirring often, until thick and creamy. Stir in the butter, mix well, and adjust with a pinch of black pepper. Keep warm over very low heat.

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   5. Heat a large skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Add the red onion and red bell pepper; sauté for 3 minutes. Add the pineapple, apple cider vinegar, brown sugar, and 2 g (1/2 tsp) salt, then cook 4 minutes more until the pineapple looks glossy and slightly tender. Remove from the heat and stir in the fresh cilantro. Keep warm.

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   6. In another large skillet, preferably nonstick, heat the remaining 15 ml (1 tbsp) olive oil over medium-high heat. Add the sea bass fillets and cook for 3 to 4 minutes on the first side until golden. Carefully flip and cook 2 to 3 minutes more, until the fish is opaque and reaches an internal temperature of 145°F / 63°C.

7. 7

   7. Lower the heat to medium-low and pour the reserved mojo into the fish skillet. Cook for 1 to 2 minutes, spooning the sauce over the fillets, until the garlic softens and the mojo becomes fragrant. If preferred, transfer the fillets to a tray and keep them in the oven at 200°F / 95°C while reducing the sauce for 1 additional minute.

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   8. To serve, spoon the creamy funche into shallow bowls, set a sea bass fillet on top, drizzle with the orange-garlic mojo, and finish with the warm pineapple, red onion, and pepper salad. Serve immediately.