Aromatic Colombian Sea Bass with Sweet Potato Purée
Aromatic Colombian Sea Bass with Sweet Potato Purée
Embark on a culinary journey with the delightful notes of Colombian cuisine, specially crafted to enchant the senses while catering to the discerning palate of an omnivore. Our elegantly prepared Colombian Sea Bass with Sweet Potato Purée features the subtle heat of aji pepper, the freshness of cilantro, and the zing of lime. This dish respects the diverse flavors of Colombian cuisine while offering a rich, modern dining experience. Perfectly balancing flavors and textures, this dish creates a memorable dining experience, providing a taste of the vibrant and colorful Colombian culinary tradition.
Serves: 2, Difficulty: Expert, Prep Time: 30 minutes, Cooking Time: 45 minutes
Ingredients
- 400 grams of Sea Bass
- 3 tablespoons of Lime Juice
- 1 medium Red Onion, finely sliced
- 2 tablespoons of finely chopped Cilantro
- 2 cloves of Garlic, minced
- 1 Aji Pepper, finely chopped
- 400 grams of Sweet Potato, peeled and chopped
- 200 grams of Corn, boiled until tender
- 30 ml of Olive Oil
- 1 teaspoon of Salt
- 1/2 teaspoon of Pepper
Method
- Marinate the Sea Bass in lime juice, cilantro, garlic, and aji pepper. Let it rest for 20 minutes in the refrigerator to absorb flavors.
- Boil the chopped sweet potatoes in salted water until tender, about 15 minutes. Drain and mash with a fork to create a smooth purée. Add a drizzle of olive oil, salt, and pepper to enhance the flavors.
- In a pan, heat olive oil and sauté the red onion until translucent. Add the boiled corn and sauté for an additional 3 minutes.
- In the same pan, sear the marinated Sea Bass. Cook for about 4 minutes on each side until the fish flakes easily and is cooked through.
- Plate the dish by placing a generous scoop of sweet potato purée on each serving dish. Add the seared Sea Bass on top, followed by the sautéed corn and onion mixture. Garnish with additional cilantro.
Tips
- To enhance the flavors, let the Sea Bass marinate for an additional 10 minutes.
- For a creamier sweet potato purée, add a dollop of olive oil while mashing.
Nutritional Information
| Nutritional Component | Per 100g | Per Serving |
|---|---|---|
| Energy | 150 kcal (627 kJ) | 525 kcal (2194 kJ) |
| Fat | 10g | 35g |
| Saturated Fat | 2g | 7g |
| Carbohydrates | 15g | 52.5g |
| Sugars | 4g | 14g |
| Proteins | 10g | 35g |
| Salt | 0.4g | 1.4g |
