Seared Pacific Coast Sea Bass with Fruity Mango Salsa
Here's a new and exquisite way to cook fish. A picante sauce marinade adds a flavorful kick to pan-seared sea bass, while a vibrant tropical salsa adds texture, color and flavor.
Ingredients
2 jars (16 ounces each) Pace® Picante Sauce3 tablespoons olive oil6 sea bass fillets (about 1 1/2 pounds)1 medium jicama, peeled and chopped1 large mango, peeled, pitted and chopped1 tablespoon chopped fresh cilantro leaves0.333 cup orange juice3 tablespoons lime juice1 medium red onion, sliced0.666 cup Swanson® Chicken Broth
Instructions
Stir 1/4 cup picante sauce and 1 tablespoon oil in a shallow, nonmetallic dish or gallon-size resealable plastic bag. Add the fish and turn to coat. Cover the dish or seal the bag and refrigerate for 30 minutes.Stir the jicama, mango, cilantro, orange juice, lime juice and 2 cups picante sauce in a medium bowl. Cover and refrigerate.Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat. Add the onion. Cook and stir until lightly browned, stirring often. Stir in the remaining picante sauce and the broth and heat to a boil. Reduce the heat to low. Cook for 10 minutes. Remove the skillet from the heat.Remove the fish from the dish and discard the marinade.Heat the remaining oil in a 12-inch nonstick skillet over medium-high heat. Add the fish and cook for 4 minutes (to prevent sticking, make sure the skillet is hot before adding the fish). Turn the fish over. Pour the onion mixture over the fish and cook for 4 minutes or until the fish flakes easily when tested with a fork. Serve the fish and onion mixture with the mango salsa.
Seared Pacific Coast Sea Bass with Fruity Mango Salsa
Print
Here's a new and exquisite way to cook fish. A picante sauce marinade adds a flavorful kick to pan-seared sea bass, while a vibrant tropical salsa adds texture, color and flavor.
Ingredients
2 jars (16 ounces each) Pace® Picante Sauce3 tablespoons olive oil6 sea bass fillets (about 1 1/2 pounds)1 medium jicama, peeled and chopped1 large mango, peeled, pitted and chopped1 tablespoon chopped fresh cilantro leaves0.333 cup orange juice3 tablespoons lime juice1 medium red onion, sliced0.666 cup Swanson® Chicken Broth
Instructions
Stir 1/4 cup picante sauce and 1 tablespoon oil in a shallow, nonmetallic dish or gallon-size resealable plastic bag. Add the fish and turn to coat. Cover the dish or seal the bag and refrigerate for 30 minutes.Stir the jicama, mango, cilantro, orange juice, lime juice and 2 cups picante sauce in a medium bowl. Cover and refrigerate.Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat. Add the onion. Cook and stir until lightly browned, stirring often. Stir in the remaining picante sauce and the broth and heat to a boil. Reduce the heat to low. Cook for 10 minutes. Remove the skillet from the heat.Remove the fish from the dish and discard the marinade.Heat the remaining oil in a 12-inch nonstick skillet over medium-high heat. Add the fish and cook for 4 minutes (to prevent sticking, make sure the skillet is hot before adding the fish). Turn the fish over. Pour the onion mixture over the fish and cook for 4 minutes or until the fish flakes easily when tested with a fork. Serve the fish and onion mixture with the mango salsa.
Recommended
Holiday Fruit Cake
Embody the holiday spirit with this timeless classic. The only fruit cake recipe you're sure to love!
Sweet Potato Casserole
Top this lightened version of the classic sweet potato casserole with both marshmallows and toasted pecans for scrumptious, yet fun little twist.
Chicken Parmigiana
Learn how to make a crispy, succulent, and juicy chicken parmigiana. A classic Italian dish fused with the spirit of America!
Garlic Roasted Salmon & Brussels Sprouts
Roasted salmon on top of Brussels sprouts and garlic, flavored with wine and fresh oregano, is a meal that is simple enough for a weeknight yet sophisticated enough to serve to company.
Top Videos
Pizza Margherita in 4 Easy Steps
Come celebrate the spirit of Italian cuisine with a delicious thin-crust pizza adorned with the colors of the Italian flag: Green from basil, white from mozzarella. and red from tomato sauce. A must-have for homemade pizza lovers!
Grilled Corn Salad
This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun!
Chicken Pot Pie
A delicious chicken pot pie made from scratch with carrots, peas, and celery.
Bourbon Chicken
Chinese recipe, American name. Come and try this unique fusion of cultures as East meets West in this flavorful and delicious meal