Grilled Chilean Sea Bass with Mango Curry
Tonight's dinner was my second mystery box. Our made-up rules for the mystery box are: 1. I can use anything in the mystery box, all or some. 2. I can use anything in the pantry, fridge, or freezer at home. 3. I have 1 hour to cook and serve. 4. I must prepare a meal that fits the time of day, such as dinner at dinner time. Here's what I got. Coconut milk, coconut juice, a whole coconut, Asian eggplant, mango, carrots, figs, and a Chilean sea bass fillet. I added from the "home stores" olive oil, limes, mint, curry paste, bell pepper, jasmine rice, plus kaffir lime leaves, potatoes and seasonings that aren't shown here. I made a lime mint vinaigrette to marinate the fish in after removing the scales. I later grilled the fish. I made curry with the coconut milk, carrots, potatoes, red bell pepper, mango, lime juice, red curry paste, and a splash of fish sauce. The fish took longer to cook than I wanted it to. Fish always takes twice