Baked Chilean Sea Bass With Banana Chutney
- 2 large ripe bananas, peeled and diced
- 2 cloves garlic, minced
- 2 tablespoons fresh lime juice
- 1 tablespoon finely chopped cilantro
- 1/4 teaspoon cumin
- 1 tablespoons Asian fish sauce
- 4 teaspoons chopped dry roasted peanuts
- 4 (6 oz.) Chilean Sea Bass fillets
- Garnish: Cilantro sprigs and lime slices, if desired
- Preheat oven to 350 degrees. In a medium bowl, combine bananas, garlic, lime juice, cilantro, and cumin. Stir in fish sauce. Place fish fillets in a 15" x 10" x 2" glass baking dish. Top each fillet with about 1/4 cup of banana chutney. Sprinkle peanuts evenly over top. Bake for 12-15 minutes until fish flakes easily with a fork. Transfer to serving platter and garnish with cilantro sprigs and lime slices, if desired.
bananas, garlic, lime juice, cilantro, ubc, fish sauce, peanuts, chilean, cilantro
Taken from www.epicurious.com/recipes/member/views/baked-chilean-sea-bass-with-banana-chutney-1201774 (may not work)