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Try this chilean sea bass with bejeweled pineapple and corn chutney.

Chilean Sea Bass with Pineapple and Corn Chutney

Contributed by Jamie Geller

Prep:6 minutes
Cook:15 to 20 minutes
Chill:none
Yield:6 servings

Ingredients

6 Chilean Sea Bass fillets, about 3 pounds
½ teaspoon salt
½ teaspoon coarse black pepper
4 tablespoons olive oil

For chutney:
2 tablespoons olive oil
1 (11-ounce) can sweet yellow corn Niblets, drained
1 (11-ounce) can white shoepeg corn, drained
¾ cup dried pineapple bits
¼ cup raisins
½ cup Gold’s prepared chunky salsa, mild

Preparation Instructions

  • Preheat broiler. Lightly grease a broiler pan with non-stick cooking spray
  • Rinse sea bass, pat dry and place in prepared pan.
  • Season with salt and pepper and drizzle with olive oil.
  • Broil about 4 to 5 inches from heat for 6 to 10 minutes until opaque and moist on the inside.
  • To make chutney: In a 2-quart saucepan, heat olive oil over low heat. Add both kinds of corn, pineapple, raisins and salsa. Stir to mix. 
  • Cover and simmer for 8 minutes. Remove from heat.
  • Place sea bass on platter and spoon chutney on top. Serve immediately.