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Pineapple Glazed Sea Bass Recipe | Curtis Stone

Curtis Stone adds some Southern Christmas cheer to this Pineapple Glazed Sea Bass Recipe.

The key to this recipe is the pineapple glaze along with the avocado & mango salad, it is such a refreshing use of the ingredients that it would find a grateful home on every lunch table it appears on during the summer.

Grilling those slightly under rip avocados is a brilliant idea and also supports the how to ripen avocado’s in 10 minutes video!

Sea Bass is on the SASSI Red List so please find another option. As Curtis is using Barramundi (which is of the same family, Sea Bass) we have kept the recipe as per the original. You could use practically any white fish for this.

This recipe would also work well on the braai or barbecue, basting the fish with the pineapple glaze as you go.

Pineapple Glazed Sea Bass Recipe | Curtis Stone

Serving: 8 | Prep: 120 hours | Cooking: 60 hours

Fresh Fish Fillets 8
For the Glaze 100 g
Pineapple 1/2
Brown Sugar 1/2 cup
Soy Sauce 1 tablespoon
Lime 1 juice
For the Salad
1/2 Red Onion, thinly sliced 1/2 sliced
Red Wine Vinegar 1 tablespoon
Salt 1/4 teaspoon
Avocados 2 quartered
Mango 1 wedges
Spring Onions 2 angular slice
For the Vinagrette
Limes 3 juiced
Brown Sugar 1 tablespoon
Soy Sauce 1 tablespoon
Olive Oil 1/3 cup Extra Virgin

1 . Marinade the red onions in the red wine vinegar with a ¼ teaspoon of salt for 30 minutes.

For the Pineapple Glaze
1 . Peel the pineapple half and blitz in a food processor
2 . Pour into a sauce pan over medium heat
3 . Add the brown sugar and soy
4 . Cook until the sugar has dissolved stirring continuously.
5 . Pour in the lime juice, stir a little more and remove from the heat.

For the Vinagrette
1 . Mix together the lime juice, sugar and soy.
2 . While whisking slowly add the olive oil

For the Avocado
1 . Preheat a griddle pan on a medium- high heat.
2 . Slice the avocados into wedges and sprinkle with a little salt and olive oil
3 . Grill the avocado side down for 1-2 minutes than turn to do the other side for 1-2 minutes
4 . Allow to cool

For the Fish
1 . Preheat the oven to 200°C
2 . Place the fish fillets on a baking tray, covered with foil and a little oil
3 . Spoon the glaze over the fish fillets
4 . Bake in the oven for approximately 10 minutes
5 . Serve with the avocado & mango salad
6 . Drizzle with the vinaigrette and red onion pickle


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Baz (Staff) (have 376 posts in total)
Is believed to have wined & dined three women on the same night at the same time at different restaurants in Parkhurst and none of them realised it!