Seared Chilean Sea Bass
With jalapeño and mango salsa
Pairs with Saratoga Still Spring Water
This recipe pairs best with Saratoga® Still Water. The low minerality of Saratoga® lends itself well to light seafood recipes. The still water enhances the fruity, savory notes of this recipe.
Ingredients
Sea Bass
- 1 lb Chilean sea bass
- 3 tbsp safflower oil
- as needed Kosher salt
- as needed pepper
Topping
- 1/2 small peach, chopped
- 1/2 cup chopped mango
- 1 small jalapeño, seeded & chopped, divided
- 1/2 avocado, chopped
- 1 tbsp lime juice
- as needed olive oil
- 2 tbsp ghee or butter
- as needed salt
- garnish sea salt flakes for serving
Preparation
STEP ONE
Remove sea bass from the refrigerator, pat dry, and season with salt and pepper.
STEP TWO
Combine the chopped peach, mango, half of the jalapeño, and avocado in a medium bowl. Drizzle with olive oil and add lime juice. Season with salt to taste and stir.
STEP THREE
In a small saucepan over medium heat, melt the ghee or butter. Once warm, add in the remaining half of the chopped jalapeño and cook until fragrant. Strain jalapeño, season with salt to taste, and set aside.
STEP FOUR
Heat three tablespoons of safflower oil over medium-high heat. Once hot, add the sea bass, skin side up, and sear undisturbed for 4 minutes. Gently flip and cook for an additional 3-5 minutes, or until sea bass is opaque.
STEP FIVE
Immediately remove from heat and drizzle jalapeño ghee over the fish.
To Serve
STEP ONE
Spoon peach, mango, jalapeño & avocado salsa over the sea bass before serving.
