Pan-Seared Wild White Sea Bass with a Summer Salsa
Wild white sea bass is a meaty fish, which produces thick fillets with a flavor that’s mild and slightly sweet. It stands up to pan-searing or even grilling, and is delicious with served with a flavorful accompaniment, such as this summer salsa. Serves 4.
Ingredients
Summer Salsa:
- 1 cup diced fresh mango
- 1 cup diced fresh pineapple
- 1 small tomato seeded and diced
- 1 small shallot diced, or 2 to 3 Tbsp diced red onion, to taste
- 1/2 cup diced seeded cucumber
- 1/4 cup diced. seeded bell pepper
- 3 Tbsp minced fresh cilantro use mint or a combination of the herbs, per preference
- Optional: 1 to 2 Tbsp minced seeded jalapeño
- 2 Tbsp fresh lime juice
- A pinch of salt if needed
Seared Sea Bass:
- 2 pieces wild white sea bass skin on; about 4 to 6 oz each,
- Salt and pepper to taste
- 2 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil plus more for drizzling
Instructions
- Stir all summer salsa ingredients together in a bowl and allow mixture to rest for at least 20 minutes, while fish is prepared, so the juices release and the flavors meld.
- Season both sides of the fish with salt and pepper. Heat olive oil in a large skillet over medium-high heat. When hot, add fish, skin-side down, and cook about 4 minutes. Flip once and cook another 2 to 4 minutes or until it has a nice golden crust and is cooked to desired doneness. If fish needs to cook longer, reduce heat to medium or medium-low and cook about 2 minutes more.
- To serve, drizzle a little olive oil in a zig-zag motion on 2 individual serving plates. Spoon a heaping cup of the salsa onto the middle of the plate and place the fish on top. Serve immediately with remaining salsa on the side.
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