Seared Pacific Coast Sea Bass with Fruity Mango Salsa

By á-5868

Ingredients

• 1 jar (16 ounces) Pace® Picante Sauce
• 3 tablespoons olive oil or vegetable oil
• 6 sea bass fillets (about 1 1/2 pounds)
• 1 medium jicama, peeled and chopped
• 1 large mango, peeled, pitted and chopped
• 1 tablespoon chopped fresh cilantro leaves
• 1/3 cup orange juice
• 3 tablespoons lime juice
• 1 jar (16 ounces) Pace® Pico De Gallo
• 1 medium red onion, sliced
• 2/3 cup Swanson® Chicken Broth or Swanson® Chicken Stock

Preparation

Step 1

1. Stir 1/4 cup picante sauce and 1 tablespoon oil in a shallow, nonmetallic dish or gallon size resealable plastic bag. Add the fish to the marinade and turn to coat. Cover the dish or seal the bag and refrigerate for 30 minutes.

2. Stir the jicama, mango, cilantro, orange juice and lime juice in a medium bowl. Stir in the pico de gallo. Cover the bowl and refrigerate.

3. 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.

4. 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 until well browned on both sides. Pour the onion mixture over the fish and cook until the fish flakes easily when tested with a fork. Serve the fish and sauce with the mango salsa.
Makes: 6 servings.

Kitchen Clip
Crunchy and just a little sweet, jicama is a wonderfully refreshing vegetable. You can find it in most produce sections. The light brown skin is thick and fibrous - remove it using a vegetable peeler or sharp paring knife.