Recipe courtesy of National Honey Board (www.honey.com)
Makes 6 servings
2 pickled Peruvian aji chiles
1-1/2 T. honey
Salt, to taste
3 T. olive oil
1/2 c. black and white sesame seeds, mixed
1 c. peanuts and pumpkin seeds, mixed
15 chiles de arbol, stems and seeds removed
6 (2.5 oz. portions) scaled seabass fillet, with skin left on
3 T. grape seed oil
Stem and seed the aji chiles and chop to achieve a smooth paste. In a mixing bowl combine the honey and the chile paste with salt to taste. In a hot skillet over medium heat, cook the chiles de arbol, being careful not to burn them. Remove the chiles with a slotted spoon, put into a food processor and pulse until chiles are chopped but not a powder. In the same pan, toast all the nuts and seeds for about 3 minutes, until golden. Return the chiles to the pan with the nuts and cook one more minute. Add salt to taste. On a cutting board, season the fish fillets on both sides with salt and black pepper. With the skin side down brush a generous amount of the chile honey marinade on top side. In a sauté pan heat the grape seed oil. Once the oil is hot, place the seabass with skin side down. Cook until the skin is crisp. Turn the fillet over and finish cooking for 1 minute in the oven. Place 2 tablespoons of the salsa on a small plate and top with the fish and a dollop of aji chile honey marinade.