Cast Iron Chilean Sea Bass with Tropical Salsa - Paleo Friendly

I rarely make the exact same dish twice although there are a few exceptions to that rule. I never follow a recipe in a book and I always try to make tried recipes better by experimenting (and this is why I am the worlds worst baker).

My best friend came to visit me over the weekend and we decided to have a girls night in. After a quick trip to Whole Foods, we decided on Chilean Sea Bass filets and veggies. I boldly created a recipe using fish that costs $27.99 a lb and we couldn't have been happier with the results. Now I sit here, hoping to share this recipe with you. Two cosmopolitans and a glass of wine while cooking may have impaired my memory a bit.

Chili Lime Chilean Sea Bass with Tropical Salsa and Roasted Veggies

Cast Iron Chilean Sea Bass
2 5oz Chilean Sea Bass Filets, skin on
Chili lime seasoning
1 lime sliced paper thin (rounds)
2 tablespoons of coconut oil

Tropical Salsa
1/4 cup chopped red bell pepper
1/2 jalapeno diced small (more to taste)
1/2 diced red onion
1/2 cup fresh pineapple chucks
1 tablespoon agave or honey
1 tablespoon of pompeian grapeseed oil (or extra virgin olive oil)
1 teaspoon salt
Cilantro

Roasted Veggies
Veggie of choice, we used zuchinni and squash, quartered like a sliced pickle
Chili lime seasoning
Olive oil spray

Preheat oven to 400 with cast iron skillet inside

While your oven is preheating, season the skinless part of your fish with chili lime seasoning, set aside.

Prepare your ingredients for the tropical salsa and heat your grapeseed oil in a sauce pan on medium high. Add your onion and peppers. Saute for 2-3 minutes. Add pineapple agave, salt and cilantro and saute for 2 minutes. Place in a bowl and refrigerate while you finish the rest.

Slice your veggies into rounds or quarters. Place on a baking sheet and spray generously with olive oil spray. Sprinkle Chili lime seasoning on top.

When your oven is preheated, remove your cast iron skillet (be careful not to grab the handle at any point - I always have burns on my right hand from forgetting). Place your veggies into the oven and place your cast iron skillet on a hot oven eye. Add your coconut oil and lime slices to the pan. Place fish skinside up for 3 minutes, carefully flip and place skinside down for 3 minutes. Place into oven, along with your veggies for 8 minutes.

Remove both from the oven and let the fish set for 5 minutes. If you prefer to serve without the skin, it comes off very easily. Serve with the Tropical Salsa!
This entire meal is paleo friendly!