SinS Chilean Sea Bass with Grilled Mango Salsa

Chilean Sea Bass with Grilled Mango Salsa

SinS

Chilean Sea Bass with Grilled Mango Salsa

One of the nice things about Sea Bass is that it’s so moist that it can be easily grilled without drying out.

Ingredients:

Ingredients: (for salsa)

Preparation:

Preheat the grill to around medium. Slice each mango in half. Remove the seed and skin with a spoon or peeler. Salt and pepper both sides and place on the hot grill until it is lightly charred, about 2 minutes. Flip for another 2 minutes. Pull and set aside to cool.

Combine red peppers, scallions, jalapeños, Hot Fish Bait seasoning and olive oil in a large bowl. Dice cooled mango slices and add to the bowl. Add the lime juice, cilantro and a pinch of salt and pepper. Toss to mix. Set aside.

Brush fish on both sides with olive oil and season with Fish Bait (a light layer on both sides) Grill fish about 5 minutes per side or until done. Plate fish and garnish with the mango salsa! Enjoy!

(You can add more sides like grilled veggies, mini potatoes, or whatever you like.)

(You can also make tacos out of this dish)

Chilean Sea Bass with Grilled Mango Salsa Taco

The name “Chilean Sea bass” was invented by a fish wholesaler named Lee Lantz in 1977. He was looking for a name that would make it attractive to the American market. He considered “Pacific sea bass” and “South American sea bass” before settling on “Chilean sea bass”.In 1994, the U.S. Food and Drug Administration (FDA) accepted “Chilean Sea bass” as an “alternative market name” for Patagonian toothfish and in 2013 for Antarctic toothfish.

Baja Shrimp Skewers

Grilled Shrimp Skewers

Swimmin’ in Smoke’s Baja Shrimp skewers

What you’ll need

  • 20 large uncooked shrimp
  • Olive Oil
  • Swimmin’ in Smoke’s Hot Fish Bait seasoning
  • Swimmin’ in Smoke’s Baja Butter (recipe to follow)

How to cook’em

Clean & peal shrimp and leave on the tail. (it makes a nice handle)

Place 5 shrimps on a skewer, coat both sides with Olive Oil and sprinkle both sides with Hot Fish Bait seasoning.

Place on a hot grill for about 2 minutes per side. Cook 1 minute then flip, 1 minute then flip 1 more minute and flip, then cook for another minute and shrimp should be done. If not all the way done move over to the cold side of the grill and let them sit for a few minutes or until done.

Brush on the Baja Butter and plate!

Serve with what ever you want. We made some for a side for our Tri Tip Sliders.

Baja Shrimp Skewers

 

Swimmin’ in Smoke’s Baja Butter

  • 1/2 pound unsalted butter
  • 1/4 cup fresh Cilantro
  • 1 Tbsp. minced garlic
  • 1 Tbsp. Fish Bait seasoning

Put all ingredients in a small pot and heat on medium heat on the stove. Stirring until the butter is melted. Turn heat down to low. Brush on the shrimp and serve!

 

Tri Tip sandwiches with Horseradish sauce and Baja Shrimp Skewers

Tri Tip Sliders with Baja Shrimp. (recipe on this site)

Ingredients

  • 1 Tri Tip roast, approximately 4 lbs.
  • 4 Tbsp. Swimmin’ in Smoke’s Boo Yah Beef seasoning
  • 4 Tbsp. Swimmin’ in Smoke’s Cattle Call seasoning
  • 1 Tbsp. Swimmin’ in Smoke’s Hot Fish Bait seasoning
  • 1 Tbsp. Olive Oil
  • Horseradish cream sauce (recipe follows)
  • 10 already cooked large shrimp with tail on
  • 6 potato rolls or onion rolls sliced and toasted

Next

Prepare the grill for two zone cooking, adding some apple wood in order to create a deep, smoky flavor when

cooking.  Season the Tri Tip liberally on both sides with Swimmin’ in Smoke’s Boo Yah Beef & Cattle Call  seasoning.

Place Tri Tip on the hot side of the grill and grill for approximately 8 minutes per side to form a nice crust.

Charcoal on 1 side of grill

 

Tri Tip on Charcoal Grill

Move the Tri Tip to the cooler side of the grill, close the cover and allow the Tri Tip to cook until it reaches an internal

Temp. of 125 degrees for rare, approximately 15 – 20 minutes.  Remove the Tri Tip from the

heat and allow it to rest for 10 to 15 minutes before slicing. (It will continue to cook to 130 or more while resting)

tritip-with-boo-yah-beef-cattle-call-1

Now prepare and cook the shrimp skewers.

Swimmin’ in Smoke’s Baja Shrimp skewers

  • 10 large already cooked, tail on shrimp (for this Tri Tip side)
  • Olive Oil
  • Swimmin’ in Smoke’s Hot Fish Bait seasoning

Place 5 shrimps on a skewer, coat both sides with Olive Oil and sprinkle on the Hot Fish Bait seasoning.

Place on hot side of grill for 1 minute per side. That’s it!

Serve the Tri Tip on an onion roll or a potato bun with Swimmin’ in Smoke’s

horseradish sauce.

 

Swimmin’ in Smoke’s Horseradish Sauce

  • 1/3 cup Atomic horseradish (or to taste)
  • 1 tablespoon lemon juice
  • 1/2 cup mayonnaise
  • 1 cup sour cream
  • salt and fresh ground black pepper to taste