Chilean Sea Bass With Pineapple And Corn Chutney
(0 vote)
Instructions
Preheat broiler. Lightly grease a broiler pan with non-stick cooking spray
Rinse sea bass, pat dry and place in prepared pan.
Season with salt and pepper and drizzle with olive oil.
Broil about 4 to 5 inches from heat for 6 to 10 minutes until opaque and moist on the inside.
To make chutney: In a 2-quart saucepan, heat olive oil over low heat. Add both kinds of corn, pineapple, raisins and salsa. Stir to mix.
Cover and simmer for 8 minutes. Remove from heat.
Place sea bass on platter and spoon chutney on top. Serve immediately.
