4 Serves
45 Mins
Stem and seed the fresh Aji chilies, then process them into a smooth paste using a food processor.
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Vitamin E
4 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
45 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
72 mg / 420 mgPhosphorus
195 mg / 1,250 mgPotassium
475 mg / 4,700 mgSodium
907 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
2 g / 28 gSugar
19 g / 50 gSaturated Fat
2 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
In a mixing bowl, whisk together the honey and the prepared Aji chile paste with a pinch of salt to create the marinade.
In a hot frying pan over medium heat, lightly toast the dried Arbol chiles until fragrant, being careful not to burn them.
Remove the toasted Arbol chiles using a slotted spoon and pulse them in a food processor until coarsely chopped.
In the same frying pan, toast the mixed nuts and seeds until golden brown, then stir in the chopped Arbol chiles and season with salt to complete the Semilla salsa.
Season the white seabass fillets on both sides with salt and black pepper, then brush the top side generously with the Aji chile honey marinade.
Heat grapeseed oil in a skillet over medium-high heat. Sear the seabass skin-side down until the skin is crispy, then flip the fillets and transfer the skillet to the oven to finish cooking for one minute.
Serve the fish on a plate with two tablespoons of the Semilla salsa and an extra dollop of the Aji chile honey marinade.
1
g21
g4
g
Mexican