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Braised Seabass with Strabenero Pilaf Recipe

Colorado Hot Sauce

Braised Seabass with Strabenero Pilaf, topped with diced fresh strawberries, crushed roasted pistachios and drizzled with Purple Blaze balsamic viniagrette.

Ingredients (Serves 4)

4 - 5 oz filets of seabass

1 package of rice pilaf

4 large strawberries

1/3 cup crushed roasted pistachios

1 small can (15 oz) of diced fire roasted tomatoes

3 tbs Strabenero

3 tbs Purple Blaze

1 tbs honey

3 tbs butter

1. Cook rice pilaf according to package directions. Add Strabenero to boiling water prior to adding rice.

2. Heat medium-large frying pan to medium-hot. Add butter. Once butter has melted place seabass filets in pan skin side down. Sear for 2-3 minutes. Turn filets over and sear for an additional 2-3 minutes. Remove from pan.

3. Add fire roasted tomatoes, juices and all, and bring to heavy simmer. Place seabass filets in pan skin down. Reduce heat to a l ight simmer, cover with at tight fitting lid and braise for 7 minutes or until the internal temparature of the seabass reaches 145 degrees F (62.8 degrees C).

4. Blend Purple Blaze, balsamic vinegar and honey.

5. Plate as follows; Rice pilaf, seabass, diced strawberries, crushed roasted pistachios and a fresh basil leaf. Place a few spoonfuls of the fire roasted tomatoes on each side of the rice and slightly drizzle the plate with the Purple Blaze balsamic viniagrette. Serve and enjoy!

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