- 15 chiles de arbol stems and seeds removed
- 1/2 cup black and white sesame seeds mixed
- 2 pickled Peruvian aji chiles available in Latin grocery stores
- 3 tablespoons grape seed oil
- 1 1/2 tablespoons 100% pure honey
- olive oil
- 1 cup peanut and pumpkin seeds mixed
- salt to taste
- 2 1/2 ounces servings scaled seabass fillet with skin left on
- Stem and seed the aji chilies and chop to achieve a smooth paste.
- In a mixing bowl combine the 100% pure honey and the chile paste with salt to taste.
- In a hot skillet over medium heat, cook the chiles de arbol careful not to burn them. Remove the chiles with a slotted spoon into a food processor and pulse until chiles are chopped but not a powder.
- In the same pan, toast all the nuts and seeds until golden for about 3 minutes. Return the chiles to the pan with the nuts and cook 1 more minute. Add salt to taste.
- On a cutting board, season the fish fillets on both sides with salt and black pepper. With the skin side down brush a generous amount of the chile honey marinade on top side.
- In a sautee pan heat the grape seed oil. Once the oil is hot, place the seabass with skin side down. Cook until the skin is crisp. Turn the fillet over and finish cooking for 1 minute in the oven.
- Place 2 tablespoons of the salsa on a small plate and top with the fish and a dollop of aji chile honey marinade.