Ceviche-Style Sea Bass With Toasted Coriander And Coconut
- 12 ounces sea bass fillet, skin removed
- 1/3 cup coconut water
- 1/3 cup fresh lime juice
- 1/3 cup orange juice
- 1/4 cup finely chopped red onion
- 2 tablespoons McCormick(R) Gourmet Collection Coriander Seed , toasted and finely crushed
- 1 tablespoon finely chopped fresh jalapeno pepper
- 1/2 teaspoon kosher salt
- 1. Slice sea bass into 1/8- to 1/4-inch thick medallions. Arrange in single layer in 13x9-inch baking dish. Mix remaining ingredients in small bowl. Pour over fish. Cover.
- 2. Refrigerate 1 to 2 hours to marinate.
- 3. To serve, arrange sea bass medallions on serving plates. Drizzle each with some of the marinade.
bass fillet, coconut water, lime juice, orange juice, red onion, collection coriander, fresh jalapeufo pepper, kosher salt
Taken from www.epicurious.com/recipes/member/views/ceviche-style-sea-bass-with-toasted-coriander-and-coconut-50029295 (may not work)