INGREDIENTS 4 Servings
4 each Striped Bass fillets, 6 ozs. each
2 tsp. Olive oil
to season Salt
to season Fresh ground black pepper
1 cup Mango Pineapple Relish
4 each Cilantro sprigs
1 tsp. Chives, minced

For the Madras glaze:
1/2 cup Butter
1 tsp. Shallots, minced
1/4 tsp. Garlic, minced
2 tsp. Chives, minced
2 ozs. Orange juice
1 tsp. Orange zest
1 tsp. Fresh parsley, chopped
1 tsp. Madras curry powder
1/2 tsp. Fresh lemon juice
to taste Salt
to taste Fresh ground black pepper


METHOD
1.

Prepare Madras glaze by combining ingredients and mixing thoroughly. Reserve. Prepare Mango Pineapple Relish per recipe, reserve under refrigeration. Preheat grill. Season bass fillets, by lightly coating with olive oil and sprinkling with salt and fresh ground black pepper. Cook on grill, occasionally brushing with Madras glaze.
When done place bass fillets on warm serving plates and top with additional Madras glaze. Place a generous amount of Mango Pineapple Relish over the fish. Garnish with minced chives and fresh cilantro sprigs.
 

 


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