Mexican · antipasti

Anticuchos Of White Seabass With Aji Chile Honey Marinade & Semilla Salsa

Name: Anticuchos Of White Seabass With Aji Chile Honey Marinade & Semilla Salsa
Cook time: 45 min
Total time: 45 min
Yield: 50 servings
Cuisine: Mexican
Ingredients: 15 chiles de arbol stems and seeds removed; 1/2 cup black and white sesame seeds mixed; 2 pickled Peruvian aji chiles available in Latin grocery stores; 3 tablespoons grape seed oil; 1 1/2 tablespoons 100% pure honey; olive oil; 1 cup peanut and pumpkin seeds mixed; salt to taste; 2 1/2 ounces servings scaled seabass fillet with skin left on

“Need a gluten free, dairy free, and pescatarian hor d'oeuvre? Anticuchos Of White Seabass With Aji Chile Honey Marinade & Semilla Salsa could be a great recipe to try. One portion of this dish contains around 0g of protein, 15g of fat, and a total of 138 calories. For 24 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 100. It is brought to you by Foodista. If you have grape seed oil, sesame seeds, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. Only a few people made this recipe, and 1 would say it hit the spot. This recipe is typical of Mexican cuisine. Overall, this recipe earns a not so super spoonacular score of 14%. Similar recipes include Anticuchos Of White Seabass With Aji Chile Honey Marinade & Semilla Salsa, Chicken in Chile Sauce (Ají de Gallina), and Pan Fried Seabass Fillet With Salsa Sauce and Couscous.”

total: 45 min
effort: Easy
serves: 50
ratings: New

Cook along Get the ingredients

Ingredients come from PikaFresh, portioned for your table.

Ways to have it tonight

Cook it, or let someone else do it.

Same dish, your evening. Sign in and Pika shows what reaches your street tonight; you choose.

Cook it yourselfCook-along, step by step

Hands-free steps, timers and a voice that waits for you.

Start cooking

Pika’s pick

Ingredients to your doorEverything, measured

The ingredients from PikaFresh, portioned for 50. You keep what’s already in your pantry.

Build my basket

From a neighbour or a chefHome cooked or PikaChef

When a verified home cook has it in the pot near you, or a chef can cook it at yours, it shows here.

See home cooked

Ingredients

Serves 50

Chiles de arbol stems15
Sesame seeds½ cup
Pickled peruvian aji chiles available in latin grocery stores2
Grape seed oil3 tbsp
Honey1.5 tbsp
Olive oil100 servings
Peanut and pumpkin seeds1 cup
Salt100 servings
Scaled seabass fillet2.5 oz

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 45 min

1
Stem and seed the aji chilies and chop to achieve a smooth paste.In a mixing bowl combine the 100% pure honey and the chile paste with salt to taste.In a hot skillet over medium heat, cook the chiles de arbol careful not to burn them.
2
Remove the chiles with a slotted spoon into a food processor and pulse until chiles are chopped but not a powder.In the same pan, toast all the nuts and seeds until golden for about 3 minutes. Return the chiles to the pan with the nuts and cook 1 more minute.
3
Add salt to taste.On a cutting board, season the fish fillets on both sides with salt and black pepper. With the skin side down brush a generous amount of the chile honey marinade on top side.In a sautee pan heat the grape seed oil. Once the oil is hot, place the seabass with skin side down. Cook until the skin is crisp. Turn the fillet over and finish cooking for 1 minute in the oven.

Steps 4 to 4 are in cook-along

Free with a PikaBox account, on the web or in the app.