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Seared Pacific Coast Sea Bass with Fruity Mango Salsa

Seared Pacific Coast Sea Bass with Fruity Mango Salsa

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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.

serves 6 people

Ingredients

cost per recipe: $16.40

The price is determined by the national average.

  • 1

    jar (16 ounces) Pace® Picante Sauce - Medium

  • 3

    tablespoons olive oilor vegetable oil

  • 6

    sea bassfillets (about 1 1/2 pounds)

  • 1

    medium jicama, peeled and chopped

  • 1

    large mango, peeled, pitted and chopped

  • 1

    tablespoon chopped fresh cilantroleaves

  • 1/3

    cup orange juice

  • 3

    tablespoons lime juice

  • 1

    jar (16 ounces) Pace® Garden Pepper Restaurant Style Salsa

  • 1

    medium red onion, sliced

  • 2/3

    cup Swanson® Chicken Broth

How to Make It

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 and lime juice in a medium bowl.  Stir in the salsa.  Cover the bowl 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 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 or until browned on the bottom.  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 sauce with the mango salsa.
Step 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 and turn to coat.  Cover the dish or seal the bag and refrigerate for 30 minutes.

Step 2

Stir the jicama, mango, cilantro, orange juice and lime juice in a medium bowl.  Stir in the salsa.  Cover the bowl and refrigerate.

Step 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.

Step 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 for 4 minutes or until browned on the bottom.  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 sauce with the mango salsa.

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Made With
Pace® Garden Pepper Restaurant Style Salsa

Pace® Garden Pepper Restaurant Style Salsa

BUY NOW
Pace® Picante Sauce - Medium

Pace® Picante Sauce - Medium

BUY NOW
Swanson® Chicken Broth

Swanson® Chicken Broth

BUY NOW

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