Chilean Sea Bass and TJs Mango Salsa?!

[Lynn B]

My mom went to visit my sister (who lives near a Trader Joes) so I sent her with a (very long!) list. My sweet sister took a lot of time and carefully tried to get everything on the list. Woo Hoo!!!

However... I asked for several jars of Mango Sauce (like applesauce) but what she got was Mango SALSA. So I need some ideas and suggestions on how to use it - 'cause I have 5 jars!!! What do YOU do with it?!

I also have 2 pounds of beautiful Chilean Sea Bass. I have never prepared it before (you CANNOT buy it around our house!) Could anyone please share a favorite recipe, plus any tips or suggestions on preparing it?

MANY THANKS!

Lynn

[LGBurns]

I don't have a suggestion for Chilean Sea Bass but I do know that Moosewood's Black Bean and Sweet Potato Burritos would be fantastic with the mango salsa. Here is a link to the recipe:

http://www.cookinglight.com/vbb/show...an+AND+burrito

The recipe was posted by MightyH and is the third post down.

[Julia1Pin]

for the pineapple preserves.



Broiled Seabass with Pineapple-Chili-Basil Glaze**

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons pineapple preserves
2 tablespoons rice vinegar
1 teaspoon chopped fresh or 1/4 teaspoon dried basil
1/8 teaspoon crushed red pepper
1 clove garlic, minced
3/4 teaspoon salt, divided
4 (6 ounce) sea bass or other firm white fish fillets
(about 1 inch thick)
1/4 teaspoon black pepper

Preheat broiler.

Combine first 5 ingredients and 1/4 teaspoon salt in a small bowl.

Sprinkle the fillets with 1/2 teaspoon salt and black pepper. Place fillets on a broiler pan coated with cooking spray; broil 5 minutes. Remove from oven; brush fillet evenly with with glaze. Return to oven; broil for an additional 5 minutes or until fish flakes easily when tested with a fork.

Yield: 4 servings (serving size: 1 fillet). 208 cal, 3.4g fat, 31.4g pro, 10.7g carb, 70mg chol, 487mg sod.

Source:
"Cooking Light-8/01"

[Lynn B]

LGBurns,
Thanks for the recommendation! Sounds delicious!

Julia,
You think I could substitute the mango salsa for the pineapple preserves? hmmm...

Lynn

[Julia1Pin]

Originally posted by Lynn B

Julia,
You think I could substitute the mango salsa for the pineapple preserves? hmmm...

Lynn

Definately! Chilean Sea Bass goes really well with fruity sauces of all kinds. Actually, it goes great with anything at all! It's my favorite fish, and I purchase it from TJ's all the time. Heck, it's perfect with salt and pepper, with a tiny bit of olive oil.

[katygirl]

I bought Mango Salsa at TJs, I tried using it like I would any other Salsa and I just didn't like it (IE-Salsa and chips). One night I experimented and browned some boneless chicken breasts in it and it was great.

[Lynn B]

Thanks, Julia! And katygirl, too!

Lynn

[chefbec]

How about 5 bags of chips?

I love to eat mango salsa with chicken and fish. I'll bet it would also be good with steak.

[Terrytx]

I would also vote for the sea bass with pineapple glaze. But I also agree that the salsa would be good with the fish. I'd grill the fish and serve the salsa spooned over it.


Here's another way you could use some. I haven't tried this, but it sounds interesting.



* Exported from MasterCook *

Spinach Corn Bread With Mango Salsa

Recipe By :Cooking Light Magazine. Jan/Feb 2001. Page: 148.
Serving Size : 9 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups low-fat buttermilk
3 tablespoons vegetable oil
3 large egg whites, lightly beaten
1 cup frozen whole-kernel corn
1 package (10-ounce) frozen chopped spinach,
thawed, drained, and squeezed dry
1 jalapeno pepper, seeded and minced
Cooking spray
Mango Salsa

Directions.
The sweetness of the mango and heat from the jalapeno allow this salsa to
balance nicely with the corn bread. Serve with a salad and soup for a
light meal.

The Mango Salsa recipe can be found in the Jan/Feb 2001 issue.

1. Preheat oven to 375 degrees.

2. Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and next 5 ingredients (flour through salt) in a large bowl;
make a well in center of mixture. Combine buttermilk, oil, and egg whites;
stir well with a whisk. Add corn, spinach, and jalapeno; stir well. Add to
flour mixture, stirring just until moist.

3. Spoon batter into an 8-inch round cake pan coated with cooking spray.
Bake at 375 degrees for 35 minutes or until a wooden pick inserted in
center comes out clean. Cool 10 minutes in pan on a wire rack; remove from
pan. Cool completely on wire rack. Cut into 9 wedges. Serve with Mango
Salsa. Yield: 9 servings (serving size: 1 corn bread wedge and about 1/4
cup salsa).

(Totals include Mango Salsa)

[SusanL]

I have lost count, I third or fourth the Chilean SeaBass only using the mango salsa, it is one of our favorite recipes, for just the two of us or when we are entertaining!! Do they have it in your frozen food section? I am surprised that they don't have it at your fish monger?! Our's gets quite upset when they run out of it, "If you can come back at 3:00, our truck should be in by then! Call me." (They are very considerate and care about their customers!!)
Terry's Mango Salsa and Spinach Corn Bread sounds good also!

[Lynn B]

Thanks Susan, Terry & chefbec!

I appreciate your responses and your advice! (BTW, Susan, in OUR (rural!) part of the world we don't have a fish monger! We have to go about 85 miles to Pittsburgh for that!!! Isn't that pathetic?! Oh well... I keep telling myself we live here for the low crime rate... low traffic... quiet neighborhoods...)

Thanks again all!

Lynn