Dacor Wall Ovens Chilean Seabass with Tropical Fruit Salsa, large red onion, small diced, Recipes

Chilean Seabass

Default Mode and Temperatures: Surround Convection Roast/400˚

Suggested Time: 20 minutes

Tips: Use rimmed cookie sheet. Use rack position 2. Cook until opaque.

Path to reach this function: DACOR GUIDE-FISH-#6 Seabass

Chilean Seabass with Tropical Fruit Salsa

4 Chilean sea bass fillets, about 1 to 11⁄2 inches thick	TROPICAL FRUIT SALSA
2 Tablespoons unsalted butter, melted	3 large mangos, peeled and medium diced
Salt and pepper, to taste	1 large red onion, small diced
	1 red bell pepper, small diced
	Juice of 1 lemon
	1 bunch cilantro, chopped
	1⁄4 teaspoon salt

To make the salsa, combine ingredients together in a bowl. Toss gently to mix. Let marinate in the refrigerator for a minimum of one hour, maximum of two days.

To roast the fish adjust oven rack to position 2. In Dacor Guide, select Seabass. Press start. Allow oven to preheat. Brush Chilean seabass with butter. Sprinkle with salt and pepper. Place fish on a cookie sheet. Place in oven and set timer for 20 minutes. Bake until lightly golden brown and flakes apart.

After Baking: Serve warm with tropical fruit salsa.

Serves 4.

RECIPES

111