Grilled Sea Bass with Spicy Orange Marmalade

Add a little bit of spice to your life with this zesty recipe! Glaze your seabass with a perfect spicy orange marmalade sauce that's sure to add both colour and flavour to your dish.

INGREDIENTS
  • 1 Whole Sea Bass

Spicy Orange Marmalade

  • 1kg High Brix Navel Oranges
  • 250g Raw Sugar
  • 2tbsp Lemon Juice
  • 3 Chilli Padi
  • To Taste Salt & Pepper
  • 80g Unsalted Butter

Garnish

  • 1 Big Chilli (Julienne)
  • 1 Bunch Sweet Basil
  • Β½ Pomegranate
  • 10g Pine Nuts (Toasted)
COOKING METHOD


Spicy Orange Marmalade

  1. Clean and remove seeds from the chilli padi
  2. Julienne chilli finely
  3. Remove orange peel and carefully remove and discard all the pith
  4. Julienne orange peel finely, set aside
  5. Using a juicer or a food processor, juice the oranges (remove seeds and pulp)
  6. Add orange juice to a pot over medium heat, bring juice to a slow boil and add sugar.
  7. Stir continuously until mixture thickens.
  8. Add chilli padi and lemon juice
  9. Continue to simmer slowly until mixture reaches a marmalade consistency


Brown Butter

  1. Add unsalted butter to a pan over low heat.
  2. Melt butter, allow to heat until it finishes bubbling and remove from heat immediately.
  3. Set aside as brown butter


Sea Bass

  1. Add a thin layer of oil, enough to coat the bottom of a fry pan
  2. Season sea bass with salt and pepper
  3. Sear the sea bass till perfection on both sides, estimate 5mins on each side, depends on size
  4. Dress the sea bass with the spicy orange marmalade, toasted pine nuts, sweet basil, chilli and pomegranate.
  5. Finish by drizzling the brown butter all around.