Chilean Sea Bass W/ Mango-Pomegranate Chutney

When the purchasing department makes the mistake of bringing in Chilean Sea Bass instead of Corvina Sea Bass, guess who gets to use it. That's exactly what happened here, and by chance a case of pomegranates also had no home. Sea Bass is by far my favorite cooked fish, and quite possibly my favorite overall. Either way, I used fresh mango and pom seeds to make a chutney which I served in one half of the pomegranates outer "shell." A simple sweet and spicy Thai sauce drizzled over top, roasted tomatoes and cilantro rice finished the dish. Now I enjoyed the dish thoroughly, but I find myself wondering if its simply the fish that really gets me, or the flavor profiles I used to execute the dish. Either way, I enjoyed it. Bon Appetit!


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