Chilean Sea Bass with Basmati Rice and Mango Salsa

ENFIELD, Conn. (Mass Appeal) - The Hazard Grille is proud to be a "favorite on everyone's list" from the atmosphere, to the service and attention to detail, it's a menu you can't pass up!

John Symasko and Rod Cameron are co-owners and Chefs at the Hazard Grille in Enfield, Connecticut and join us to make a delicious sea bass recipe.

Hazard Grille
39 Hazard Avenue
Enfield, CT
(860) 239 - 0004

To view their complete menu visit hazardgrille.com .

Chilean Sea Bass with Basmati Rice and Mango Salsa

Chilean Sea Bass

• 7oz boneless skinless Chilean Sea bass
• Basmati rice
• Chili orange ginger glaze
• Asparagus
• Mango salsa

Directions:

1. Season with salt and pepper and sear top side in hot oil until golden brown.
2. Top with glaze and bake in oven 12 to 15 minutes
3. Serve over basmati rice and top with salsa and grilled asparagus

Chili Orange Ginger Glaze

Ingredients:

• Chopped Garlic
• Sliced Ginger Root
• Crushed Red Pepper
• Orange Juice
• Orange Marmalade
• Hoison Sauce

Directions:

1. Sautee garlic, ginger and crushed red pepper in olive oil for 5 to 7 minutes.
2. Add orange juice and reduce by 1/2, add Hoison sauce and reduce again by 1/2
3. Add orange marmalade and simmer until thickened (consistency of honey)
4. Let cool!

Basmati Rice Pilaf

Ingredients:

• Basmati rice
• Chicken stock
• Mushrooms
• Diced red peppers

Directions:

1. Cook Basmati rice as directed in chicken stock
2. Sautee sliced mushrooms and diced red peppers in butter until soft
3. Strain rice and add it to pan
4. Add sliced scallions and chopped parsley
5. Season with salt and pepper

Mango Salsa

Ingredients:

• Diced mango
• Diced red peppers
• Diced red onions
• Diced jalapinos
• Fresh cilantro
• Lime Juice
• Honey
• Salt and pepper

Directions:
Mix all together