Tangy, citrusy sea bass with the delicious rich flavour of Frank's RedHot Chargrilled Habanero Craft Hot Sauce.

INGREDIENTS

  • 1 large orange, juice of
  • 2 limes, juice of
  • 1½ tsp Frank's RedHot Chargrilled Habanero Craft Hot Sauce
  • 1 tbsp oil
  • 4 seabass fillets
  • 1 vine tomato, seeded and chopped
  • Mixed leaves to serve
  • Sea salt and freshly ground black pepper to season

SALSA

  • 1 ripe mango, peeled and diced
  • 1 small red onion, chopped
  • ½ red pepper, finely diced
  • 6 stalks of coriander

METHOD

  1. Mix the orange juice, juice of 1 lime and Frank's RedHot Chargrilled Habanero Craft Hot Sauce in a jug. Pour 2/3 into a shallow casserole dish (reserving the rest for later). Add the sea bass fillets to the dish and allow to marinate for 15 minutes
  2. Meanwhile, make the salsa by combining the mango, onion, red pepper, remaining lime juice and most of the chopped coriander. 
  3. Heat the plancha (flat cast iron pan) over the BBQ or on the hob at medium heat until smoking hot.
  4. Remove the sea bass from the marinade and place on a paper towel to dry the skin. Lightly oil the plancha and cook the sea bass on skin side for 2-3 minutes, until mostly cooked through. Season with the sea sat then flip over and finished for 30 seconds. Divide the fish between the serving plates, add the chopped tomatoes and remaining coriander to the jug with the reserved citrus juice and spoon over the fish to finish. Serve with the mango salsa and mixed leaves.
  5. It is also possible to make the mango into a delicious sauce. Heat the olive oil in a small saucepan and add the mango, red onion and red pepper. Cook over gentle heat for about 6-7 minutes. Cool slightly and then whizz in a blender until smooth. Chop ½ the coriander and reserve the rest for garnish. Stir the chopped coriander into the mango sauce.
  6. Serve the fish on a puddle of mango sauce, top with chopped tomatoes and garnish with the remaining coriander.