I have been making this recipe for years and it occurred to me that I have never reviewed it. This is my go to recipe for halibut. I have never used sea bass do to fishing practices. I have also never done it under the broiler as we always grill the fish. I've served it to company as well as weeknight dinners. I have used pineapple/mango preserves when not able to find simple pineapple. We love,love, love it.
Broiled Sea Bass with Pineapple-Chili-Basil Glaze
Comments and Reviews 1-4 of 4
catinapot Posted: 03/18/11
Jules87 Posted: 09/04/09
This was delicious and will become a regular dish at our dinner table!
Borzage Posted: 04/01/10
Simple, simple, simple and full of flavor! We love our fish, but it can get a bit boring; this pineapple chili glaze is just the hot/sweet we need to keep eating healthy! I use fresh basil (doubled the amount in the recipe) and I also double the chili for heat - I've made it exactly as written, and with my own twist and both are great - you can't go wrong. The garlic really adds extra flavor too. We used tilapia and red snapper and both were great - the tilapia a little better. We served whatever fresh veggies are in season; tonight was green peas and fresh green beans sprinkled with kosher salt. Yum! It's so fast and simple that you may feel guilty serving it for a special occasion, but it looks like you spent hours on the glaze and the flavor is there to back you up! Roasted red potatoes would be a nice starch if you want a little more on your plate. We've also served with rice, which soaks up that glaze nicely. When pineapple jam is not easy to find we use pineapple-apricot, and it's just as tasty!
Brie30 Posted: 06/25/11
This was so easy and great. I used grouper instead of halibut, and I grilled the grouper rather than broiling. After turning on the grill, I brushed on pineapple glaze (so it wouldn't burn). At serving time, I put the rest of the glaze on the grouper. It was de-lish and my husband proclaimed it a keeper. Quick and easy!