Recipe Index

← Back to the list

Pan-Seared Seabass with Myra's Old Fashioned Hot Pepper Relish (From Make It Jump!, 7-8/01)

Joe George
Prep Time
2 hours (including time to make relish)
Number of Servings
4 servings
1 small onion, peeled and diced
1 medium ripe tomato, seeded and diced
1 bell pepper, cored, seeded and diced
2 jalapeno peppers, seeded
1 clove garlic
1/2 teaspoon2 salt
1/2 cup sugar
1/2 cup cider vinegar
1 teaspoon whole mustard seed
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
2 whole cloves
3 tablespoons olive oil
4 seabass filets, 6 ounces each, boneless and skinless

Combine all of the ingredients in a food processor and process until the consistency of relish. Transfer the relish to a saucepot and bring it to a boil. Lower the heat to a simmer and cook the relish for 5 minutes. Pour the relish into a glass orstainless steel bowl and allow the flavors to marry for an hour, or so.

Preheat an oven to 400 degrees Fahrenheit. Place a skillet over high heat, add the olive oil and heat it to almost smoking. Pat the fish dry of any moisture, and place them into the hot pan. Allow the fish to caramelize on one side. Shake the pan a little, and then turn the fish over. Transfer the fish with the pan to the preheated oven. Cook the fish for approximately 10 minutes, or until desired doneness. Transfer the cooked seabass the plates and top with pepper relish. Reserve any remaining relish for future use.