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
Baked Parmesan Tomatoes
Transform your tomatoes into the perfect side dish with a sprinkle of Parmesan and a drizzle of olive oil!
To Die For Blueberry Muffins
Delight your senses with these fluffy, extra large and yummy blueberry muffins sprinkled with a sugary cinnamon crumb topping.
Vegetarian Taco Salad
No meat? No problem! This colorful, zesty vegetarian taco salad is not only rich in nutrients, but delicious as well!
Zucchini Bread
Ready to try something unique and exciting? This recipe for zucchini bread will forever change the way you look at zucchini!
Top Videos
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.
Easy Blueberry Pancakes
An excellent recipe for blueberry pancakes. Chock-full of savory blueberries, with a sweetness that's not too overpowering, and pancakes so tender and fluffy you'll think you're in heaven. The end result is a delicious, nutritious and flavorful breakfast!
Bourbon Chicken
Chinese recipe, American name. Come and try this unique fusion of cultures as East meets West in this flavorful and delicious meal