Chilean Sea Bass with Papaya Salsa

Description
This recipe is for 8 servings.

Achiote sea bass

 * 2 tsp black peppercorns
 * 2 tsp dry oregano leaves
 * 8 whole cloves
 * 2 tsp cumin seeds
 * 2 cinnamon sticks - (ea 2" long)
 * ⅔ cup seasoned rice vinegar
 * 4 oz achiote paste
 * 1 cup water
 * 1 tbl minced garlic
 * 1 cup peanut oil or canola oil
 * 4 Chilean sea bass fillets - (6 oz ea)

Papaya salsa

 * 2 large papaya, diced
 * 2 red bell peppers, diced
 * ⅔ cup minced red onion
 * ⅔ bunch cilantro, chopped
 * 1 tsp sushi seasoning (or seasoned rice vinegar)
 * 2 tsp ground cumin
 * 1 tsp ground coriander
 * 1 tsp ground oregano
 * 4 tsp fresh chile paste (sambal oelek)

Assembly

 * 2 tbl oil
 * ⅔ cup minced leeks, white part only
 * 2 tsp minced garlic
 * 8 x ears corn steamed, and corn kernels cut from cobs
 * 2 tbl chicken broth
 * ½ tsp ground cumin
 * ½ tsp ground coriander
 * ½ tsp ground oregano
 * 2 tbl butter
 * salt to taste
 * freshly ground black pepper to taste

Achiote sea bass

 * 1) Grind together peppercorns, oregano, cloves, cumin and cinnamon.
 * 2) Place spice mixture in food processor with vinegar, achiote paste, water and garlic.
 * 3) While machine is running, slowly add oil.
 * 4) Process until smooth.
 * 5) Marinade can be stored in covered container in refrigerator up to 6 weeks. (makes about 3 cups)
 * 6) Marinate fillets in 1 cup marinade, covered, overnight in refrigerator.

Papaya salsa

 * 1) Combine papayas, bell peppers, onion, cilantro, sushi seasoning, cumin, coriander, oregano and chile paste in medium bowl.
 * 2) Mix well. (makes about 4 cups).

Assembly

 * 1) Heat 1 tablespoon oil in skillet over high heat.
 * 2) Lift fillets from marinade and add to pan.
 * 3) Brown on both sides, turning once, about 2 minutes.
 * 4) Remove to baking dish and bake at 400 degrees until it flakes with fork, 10 minutes.
 * 5) Keep warm.
 * 6) Add 1 tablespoon oil to skillet and saute leeks and garlic until fragrant, 2 minutes.
 * 7) Add corn and saute 2 minutes.
 * 8) Add broth, cumin, coriander and oregano and cook 2 minutes.
 * 9) Add butter and salt and pepper to taste.
 * 10) Cook, stirring, until butter melts and sauce is smooth, about 2 minutes.
 * 11) Arrange sea bass and corn mixture on heated plates.
 * 12) Top with papaya salsa.
 * 13) Serve with roasted asparagus, if desired.