Recipes
Coriander-Dusted Chilean Sea Bass, Spiny Lobster and Mango Gastrique, Coriander Emulsion

Coriander-Dusted Chilean Sea Bass, Spiny Lobster and Mango Gastrique, Coriander Emulsion

From: Chef Ted Peters, Azurea at One Ocean, Atlantic Beach, FL. Yield: 4 servings.

4-5 oz. Chilean sea bass

8 oz. spiny lobster meat, roasted, shelled, diced

4 oz. olive oil

6 cloves garlic, shaved

2 jalapeños, small dice

2 shallots, shaved

2 mangos, ripened and diced into ½" cubes

4 li

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TAGS: Food & Drink