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When I grow old, I want to live by the sea. Hass and I made that decision virtually the day we met. It’s my favorite place to be. Tranquility. Serenity.  And…

FRESH FISH! I mean WHO would not want fresh seafood on a daily basis? The only ones I will forgive for an upturned nose on this are those with allergies. Seafood is fabulous, but not so fabulous if you turn blue, break out in hives and stop breathing. If it were me I’d still have to weigh my options. But that’s just me.

I have never met a shellfish I didn’t adore; buttery scallops, fresh Tiger Prawns, mussels, clams. I also love fresh Halibut, Grouper and Mahi along with Flounder and Tilapia. But truth be told, my heart belongs to one sea nymph in particular. The most creamy, delectable, exquisite royalty of all fish, the Chilean Sea Bass. (Insert dreamy sigh and googly eyes here.)

I can’t get enough. Growing up, when I would eat my weight in certain foods my mama would tell me I was going to turn into that food. Usually it was a hot dog or a french fry, maybe a chicken nugget. These days, I’d definitely be a sea bass. With gills and all y’all. I think I would much prefer being a sea bass to a nugget.


Chilean Sea Bass with Mango Curry & Spicy Thai Noodles


  • 2 fillets of Chilean Sea Bass
  • 4-6 shrimp – optional
  • Good Olive Oil, my most resent addiction is Arbosana Olive Oil
  • 1 tbsp. butter
  • 1 package Spicy Thai flavored pasta
  • 1 Mango, peeled and diced
  • 4 tbsp. yellow curry paste
  • 2 cloves crushed garlic
  • 2 (14oz.) cans coconut milk
  • 1 cup chicken stock
  • 1 tbsp. fresh grated ginger
  • 1/4 cup fish sauce
  • 3 tbsp. brown sugar
  • 1 bunch Cilantro – optional*
  • Salt & pepper to taste

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Prepare noodles and set aside, keeping warm. In a large saute pan, add 1 tsp. good olive oil and butter. Sear sea bass cooking approximately 3 minutes on one side, flip and sear 2 minutes on the second side. Fish should flake easily with a fork when ready. Remove from pan and set aside, keeping warm.

If you’re adding shrimp, saute shrimp in pan until they just turn pink, approximately 2 1/2 to 3 minutes. Remove from pan and keep warm.

For the mango curry sauce, add curry paste and garlic to the pan. Cook about 30 seconds then gently stir in coconut milk and stock. Add ginger, mango, fish sauce and sugar. When heated through serve sauce over noodles and top with Chilean Sea Bass. Garnish with Cilantro and fresh mango cubes.


Life’s too short to eat ugly food y’all.