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Seared Pacific Coast Sea Bass with Fruity Mango Salsa

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READ REVIEWS (1)

Seared Pacific Coast Sea Bass with Fruity Mango Salsa

Campbell's

1 hr 30 mins total
25 mins prep

Recipe Filed Under
Fish, American, Skillet, Easy, Main Dish, Dinner, New Year, All Saints Day, Entertaining, Dinner Party, Valentine's, New Year's

Provided By: Campbell's Kitchen

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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.

Ingredients

Serves: servings

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.