Editorial sample recipeGuatemalanbeginnerHalalDairy-FreeGluten-Free

Guatemalan Pan-Seared Bass With Sesame Chirmol Sauce

Name: Guatemalan Pan-Seared Bass With Sesame Chirmol Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Guatemalan
Ingredients: 4 fillet sea bass fillets, about 6 oz each, skinless; 2 tbsp vegetable oil; 4 medium plum tomatoes, halved lengthwise; 4 stem scallions, root ends trimmed; 2 tbsp toasted white sesame seeds; 2 tbsp lime juice, freshly squeezed; 0.25 cup fresh cilantro, finely chopped; 1 clove garlic, minced

Crispy white fish served over a rustic warm tomato salsa enriched with toasted sesame seeds and fresh scallions.

Prep: 15 min
Cook: 15 min
Total: 30 min

Technique to learn

Dry Skillet Charring

Searing whole vegetables in an unoiled hot pan to caramelize natural sugars and impart smoky depth to salsas.

Instructions

Step 1: Heat a dry skillet over medium-high heat. Add plum tomato halves cut-side down and whole scallions; char for 4 to 5 minutes until skins blacken in spots.
Step 2: Transfer charred tomatoes and scallions to a cutting board, chop roughly, and place in a bowl.

Step 3: Stir minced garlic, toasted sesame seeds, lime juice, chopped cilantro, and a pinch of salt into the charred tomato mixture to form the chirmol sauce.

Step 4: Pat sea bass fillets thoroughly dry with paper towels and season both sides with salt and black pepper.

Step 5: Heat vegetable oil in a separate non-stick skillet over medium-high heat until shimmering. Carefully add sea bass fillets and cook for 3 to 4 minutes without moving until a golden crust forms.

Step 6: Flip fillets and cook for another 2 to 3 minutes until fish flakes easily with a fork. Serve immediately topped with warm sesame chirmol sauce.

Cooking tips

Ensure fish fillets are completely dry before searing to guarantee a crisp outer surface.
Leftover chirmol sauce makes an excellent topping for grilled vegetables or fried eggs.
Original home-cooking adaptation inspired by Guatemalan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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