Ingredients
12 ounces sea bass fillet, skin removed
1/3 cup coconut water
1/3 cup fresh lime juice
1/3 cup orange juice
1/4 cup finely chopped red onion
2 tablespoons McCormick® Gourmet Collection Coriander Seed , toasted and finely crushed
1 tablespoon finely chopped fresh jalapeño pepper
1/2 teaspoon kosher salt
Preparation
1. Slice sea bass into 1/8- to 1/4-inch thick medallions. Arrange in single layer in 13x9-inch baking dish. Mix remaining ingredients in small bowl. Pour over fish. Cover. 2. Refrigerate 1 to 2 hours to marinate. 3. To serve, arrange sea bass medallions on serving plates. Drizzle each with some of the marinade.
