With thanks from James Bodanis,CCC
Hilton Suites Toronto/Markham
Conference Centre and Spa

Striped Bass Fillet 4 x 170g
Olive Oil 45 ml
Mango 30g
Pineapple 30g
Papaya 30g
Red Onion 15g
Cucumber 30g
Plum Tomato 30g

Garlic 5g
Red Chili flakes pinch
Coriander 5g
Chives 5g
Lemon Juice 20ml
Lime Juice 20ml
Salt and pepper to taste

1. Prepare fruit salsa by cutting the mango, pineapple, papaya, cucumber, red onion and seeded plum tomato into fine dice, reserve in a bowl.

2. Combine ingredients and add finely chopped garlic, cilantro and chives.

3. Add the chili flakes, juice of lemon, lime and season to taste, refrigerate overnight.

4. Heat shallow fry pan on high and add olive oil. Do not smoke oil.

5. Ensure that all bones are removed from fish and place seasoned striped bass in heated fry pan, sear until golden brown on both sides and finish in the oven at 350F for approx. 10 minutes.

6. Present striped bass on desired serving dish and spoon the cool fruit salsa across the middle of the fish, serve immediately. Great with a rice accompaniment.