Chilean Sea Bass with Papaya Salsa

Description
This recipe is for 8 serves.

ACHIOTE SEA BASS

 * 2	tsp	Black peppercorns
 * 2	tsp	dry Oregano Leaves
 * 8	whl	cloves
 * 2	tsp	Cumin Seeds
 * 2	x	Cinnamon sticks - (ea 2" long)
 * 2/3	cup	seasoned Rice Vinegar
 * 4	oz	Achiote paste
 * 1	cup	water
 * 1	tbl	minced garlic
 * 1	cup	Peanut Oil or Canola Oil
 * 4	x	Chilean Sea Bass fillets - (6-oz ea)

papaya SALSA

 * 2	lrg	papaya diced
 * 2	x	red Bell Peppers diced
 * 2/3	cup	minced Red Onion
 * 2/3	bn	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
 * 2/3	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
 * 1/2	tsp	ground cumin
 * 1/2	tsp	ground coriander
 * 1/2	tsp	ground oregano
 * 2	tbl	butter
 * Salt to taste
 * Freshly- Ground Black Pepper to taste

Directions

 * 1) Achiote Sea Bass: 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. Process until smooth.
 * 4) Marinade can be stored in covered container in refrigerator up to 6 weeks. (Makes about 3 cups)
 * 5) Marinate filets in 1 cup marinade, covered, overnight in refrigerator.
 * 6) papaya Salsa: Combine papayas, bell peppers, Onion, cilantro, sushi seasoning, cumin, coriander, oregano and chile paste in medium bowl.
 * 7) Mix well. (Makes about 4 cups)
 * 8) Assembly: Heat 1 tablespoon oil in skillet over high heat.
 * 9) Lift filets from marinade and add to pan.
 * 10) Brown on both sides, turning once, about 2 minutes.
 * 11) Remove fish to baking dish and bake at 400 degrees until it flakes with fork, 10 minutes. Keep warm.
 * 12) Add 1 tablespoon oil to skillet and saute leeks and garlic until fragrant, 2 minutes.
 * 13) Add corn and saute 2 minutes.
 * 14) Add broth, cumin, coriander and oregano and cook 2 minutes.
 * 15) Add butter and salt and pepper to taste.
 * 16) Cook, stirring, until butter melts and sauce is smooth, about 2 minutes.
 * 17) Arrange sea bass and corn mixture on heated plates.
 * 18) Top with papaya Salsa.
 * 19) Serve with roasted asparagus, if desired.