Trinidadian Chili and Onion Marmelade

Presented by Chef Tim Groody
Flatiron Kitchen + Taphouse
Serves Four

4-6oz portions sea bass

8 trinidad chili's cut in ½ and seeds removed (available from New Town Farms at the Saturday Matthews farmers market)

1 sweet white onion sliced

2 T olive oil

2 cloves garlic sliced

½ cup orange juice

¼ cup lemon juice

¼ cup basil leaves

Salt and pepper

Cook chili's, onion and garlic in oil until soft.  Add juices.  Cook slowly till soft.  Add basil and puree.  Reserve warm.   Strain if needed.  Spoon marmalade over the fish after grilling.  Serve it over cous cous or rice.  Serve and Enjoy!!!!!