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Seared Pacific Coast Sea Bass with Fruity Mango Salsa

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Seared Pacific Coast Sea Bass with Fruity Mango Salsa

Seared Pacific Coast Sea Bass with Fruity Mango Salsa
Campbell's
Provided by:
total prep
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

  • 1 jar (16 ounces) Pace® Picante Sauce
  • 3 tablespoon olive oil
  • vegetable oil
  • 6 sea bass fillet (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 fresh orange juice
  • 3 tablespoon lime juice
  • 1 jar (16 ounces) Pace® Pico De Gallo
  • 1 medium red onion , sliced
  • 2/3 cup Swanson® Chicken Broth
  • Swanson® Chicken Stock

Directions

  • 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 large bowl.  Stir in the pico de gallo.  Cover the bowl and refrigerate until serving time.
  • 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 picante sauce mixture.  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.