B
P
B
L
S
Z
-
C
P
B
C
Z
4 each filet of Chilean Sea Bass
2 cups Aromatic Couscous
1/2 cup Dried Fruit
1 cup Chicken Stock
1/2 bunch Shredded Cilantro
2 shots of Bambarra Rum
2 tablespoons Jerk Marinade
4 tablespoons Mango Chutney
1 bunch Asparagus
Heat olive oil in pan and
sear the marinated sea bass well.
Bring the chicken stock to a boil
and pour over the couscous and
cover. When cooked, add some
seasoning and the dried fruits and
cilantro. To serve, garnish the
plate with the sea bass, couscous
and asparagus. Top with mango
chutney and dress with a little
jerk jus.
Serves 4