Sea Bream Fillets with Garlic and Passion Fruit Sauce Recipe

Sea Bream Fillets with Garlic and Passion Fruit Sauce Recipe
Staff Writer
Sea Bream Fillets
Akiko Ida and Pierre Javelle

Sea Bream Fillets

Sea Bream (also known as porgy) usually come from the Atlantic and have firm, low-fat meat. While they can be used for almost any type of cooking method (grilling, frying, etc.), they also benefit from a long marinating time like in this recipe, after which they are quickly pan-fried with garlic and topped with a flavorful passion fruit sauce. 

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Ingredients

For the fish marinade:

  • 4 porgy (sea bream) fillets
  • Salt and black pepper
  • 1 chile pepper, chopped
  • 3 cloves garlic, coarsely chopped
  • 1 onion, coarsely chopped
  • 2 tablespoons white wine vinegar
  • 4 limes

For the fish:

  • 2 tablespoons peanut oil
  • 4 cloves garlic, crushed
  • Salt and black pepper
  • 6 passion fruits
  • 1 serrano pepper
  • 1 sprig cilantro, chopped
  • 1 tablespoon honey
  • 2 limes
  • 2 chives, finely chopped

Directions

For the fish marinade:

Place fish to be marinated in a large bowl and cover with water. Season with salt and pepper. Add the chile, garlic, onion, and vinegar. Chop the limes into pieces, squeeze them into the bowl, then add the pieces into the bowl. Cover and chill for 8 hours to marinate. The marinade will permeate the flesh of the fish and, after cooking, it will have a unique and excellent taste. Clean the fish fillets and marinate in fish marinade in refrigerator overnight.

For the fish:

The next day, drain the fillets, dry them with a clean cloth, and set aside. Heat the oil in a non-stick skillet or frying pan and gently fry the garlic. If you don’t have a non-stick pan, lightly flour each fish fillet before placing in the hot oil. When the oil is very hot, fry the fish fillets skin-side down to sear the flesh. Season to taste with salt and pepper and cook over medium heat for 5 minutes on each side. Remove from heat and set aside.

Place the pulp of the passion fruit (including the seeds) in a blender or food processor with a scant ½ cup of water. Add the serrano pepper and blend for 2-3 minutes. Pass the purée through a sieve. Add the chopped cilantro and pour into a sauce pan. Simmer over low heat for about 4 minutes. Add the honey and the juice of 1 of the limes.

Serve fish fillets with 2 tablespoons of the passion fruit sauce. Sprinkle with chives and the juice of the remaining lime. Serve hot.

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