131. Instant Pot Mediterranean Stuffed Seabass!
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A delicious seabass with Mediterranean flavors, stuffed with a olive & tomato chutney and a cilantro avocado sauce.
Ingredients Scroll down for recipe
- A Large Seabass Filet
- Marshalls Creek Mediterranean Spice Mix
- Cento San Marzano Organic Peeled Tomatoes
- Domino Granulated Sugar
- Lemon & Herb Marinated Olive Duo
- McCormick Minced Garlic
- Zaran Saffron Threads
- Organic Basil Seasoning
- Premium Ground Coriander Powder
- Organic Ground Sage
- Organic Turmeric Seasoning
- Fresh Chopped Cilantro
- Diced Avocados
- Pompeian Robust Extra Virgin Olive Oil
- Food Processor
- Pastry Brush
Directions
- In your food processor add your fresh chopped cilantro, diced avocados, and olive oil. Blend well. Remove, set aside then clean out your food processor.
- Now in your food processor add your San Marzano peeled tomatoes, some sugar, some olives, minced garlic, some saffron threads, basil seasoning, coriander powder, ground sage, and turmeric seasoning. Pulse a little careful not to completely crush your tomatoes. Remove and set aside.
- Score the skin of your seabass diagonally. Heat crock pot on medium high heat and add some oil. Season your seabass on both sides with your Mediterranean spice mix. Sear your seabass on both sides for about 4 minutes. Take out and set aside on paper towels.
- Heat the same crock pot on medium high heat and add some oil. Heat your olive and tomato chutney in the pot for about 3 minutes while turning.
- Place a good amount of your tomato chutney down the middle of your seabass filet and fold over your filet.
- Use your pastry brush to paint a streak of your cilantro avocado sauce on your plate. Plate your stuffed seabass on top of your sauce and enjoy!
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