Sea bass with mango chia seed sauce and arugula chipotle quinoa

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Sea bass with mango chia seed sauce and arugula chipotle quinoa

Serving Size

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You'll find this new menu item ready and waiting when you visit Garrido's Restaurant & Bar in Austin, Texas. Chef and proprietor, David Garrido, shows you how easy it is to prepare in this video. Here's to your health!


For the Sauce:
  • 1 ½ Tablespoon olive oil (#4497301 1 GAL SUPREMA OIL OLIVE EXTRA VIRGIN ITALY)                                                     
  • 1 shallot, diced (#1473206 5 LB SHALLOT WHL PEELED FRESH)                                   
  • 1 serrano chile diced (#1453661 1# PEPPER SERRANO FRESH)                 
  • ½ cup white wine
  • ½  cup lime juice (#2400513 1 QT CS JUICE LIME FRESH)                                   
  • ¾ cup mango puree (#2325157 30 OZ PERPURE PUREE MANGO)                                   
  • 1 oz chia seeds (#0580854 10 LB D'ALLAS GRAIN SPCLTY CHIA SEED WHT)                 
  • Salt & pepper to taste

For the Quinoa:

  • 1 ½ cups quinoa (#3616679 10 LB INTLIMP QUINOA GRAIN SPCLTYR)                 
  • 1 ½ Tablespoons olive oil
  • 5 cups water
  • 1 cup arugula (#2539732 4 LB ARUGULA BABY FRESH)                                   
  • ¼ cup chopped cilantro (#2219095 1 LB SYS NAT CILANTRO CLEAN WASH FRESH HERB)                                                     
  • 2 Tablespoons julienne basil (#1679919 4OZ BASIL FRESH)                                   
  • 1  Tablespoons chipotle puree (#8562652 24/7Z ROLAND PASTE PEPPER CHIPOTLE)                                                     
  • Salt & pepper to taste

For the Fish:
  • 4-5 ounce sea bass (#3936366 SEABASS FIL CHILE 6 OZ)                                                     
  • 3 Tablespoons of cooking oil (#4119061 1 GAL SYS CLS OIL VEGETABLE PURE)                 
  • Salt & pepper to taste

Recipe Info

For the Sauce:

  1. In a medium sauce pan heat oil to medium heat, add shallot, Serrano and cook for 3 to 4 minutes or until shallot is translucent, add wine lime juice and mango puree and bring to a boil, remove from the heat and transfer to a small bowl, add the chia seeds and set aside in a warm spot.

For the Quinoa:

  1. In a colander rinse the quinoa on cold water for a few seconds. In a medium sauce pan heat olive oil, add quinoa and cook for 3 to 4 minutes stirring the quinoa. Add water and bring to a boil, cook for 15 minutes. Remove quinoa from the heat and drain. Transfer quinoa to a mixing bowl and add arugula, cilantro, basil, chipotle puree and season with salt & pepper.

For the Fish:

  1. Preheat oven to 400 degrees. Season sea bass with salt & pepper. In a sautee pan heat oil to high heat. Sear sea bass for 1 minute each side and cook in the oven for 4 to 6 minutes or until done. Divide the quinoa onto 4 plates, place fish on top and spoon mango sauce around it.

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