Pan-Seared Sea Bass with Peach Salsa

By krystallondon

Sea bass is a white fish, so you can substitute any other white fish in this recipe. I love fresh peaches in summer, so this is a perfect summer evening entree.

Ingredients

• Fish:
• 4 (6 oz) sea bass fillets
• Olive Oil (enough to coat fillets)
• Salsa:
• 1 large peach, chopped
• 1 large avocado, chopped
• 1/2 small red onion, chopped finely
• 1/2 cup red bell pepper, diced
• 2 teaspoons peeled and grated fresh ginger
• 2 tablespoons chopped cilantro
• 2 tablespoons olive oil
• 1 tablespoon brown rice syrup
• 3 tablespoons lime juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground pepper

Details

Servings 4

Preparation

Step 1

1. In a medium-size bowl, combine the peach, avocado, onion, pepper, ginger, and cilantro. In a small bowl, whisk together the olive oil, brown rice syrup, lime juice, cumin, and pepper. Pour over the peach mixture and toss to coat. Refrigerate for 1 hour before serving.

Heat the grill. To prepare the sea bass, rub the fillets with the olive oil and place on grill. Cook for 5 to 6 minutes on each side. Sprinkle with salt and pepper. Serve with salsa.

Nutritional analysis per serving
283.10 calories, 12.87 g fat (39% calories from fat), 22.28 g protein, 20.48 g carbohydrate, 46.47 mg cholesterol, 88.90 mg sodium