The Works

Chilean Sea Bass with Mango Salsa and Crawfish Cream Sauce.

Jalapeno
Red Bell Pepper
Fresh Basil
Onion
Sea Bass Fillet
Salt
Pepper
Olive Oil
Mango Salsa
Cooked Crawfish
Skim Milk
Garlic
Corn Starch

Prep everything. Lay out tin foil and place fish right in middle. Put the jalapeno, red bell pepper, basil, onion,salt, pepper, olive oil, and mango salsa right on top of the fish.
Seal with tin foil - don’t just cover, seal.
Start milk simmering with garlic and crawfish heads (save tails, don’t eat them all!), some of the jalapeno, basil, onion, salt, and pepper. Strain once the taste is where you want after adjusting seasoning with salt and pepper.
Use a corn starch and water slurry to thicken up the sauce… that’s 1 part corn starch, one part cold water drizzled in to the hot sauce while stirring. Do it a little bit at a time to be sure you get the consistency you’re looking for.
8 minutes per pound of fish at 375 degrees F.
rest 3-4 minutes after removing from oven.