Seared Pacific Coast Sea Bass with Fruity Mango Salsa
Provided by: Campbell's Kitchen
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.
- 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
- 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.