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Pan-Seared Sea Bass with Mango Salsa
Created by: Howcan Team
Ingredients
- 4 sea bass fillets (6 oz each)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 ripe mangoes, diced
- 1/2 red onion, finely chopped
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1 tablespoon honey
- 1/4 teaspoon cayenne pepper
Instructions
- In a medium bowl, combine the diced mangoes, red onion, red bell pepper, jalapeno pepper, cilantro, lime juice, honey, and cayenne pepper to make the mango salsa. Season with salt to taste and set aside.
- Season the sea bass fillets with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat. Add the sea bass fillets to the skillet, skin side down, and cook for 4-5 minutes until the skin is crispy and golden brown.
- Carefully flip the sea bass fillets and cook for an additional 2-3 minutes, or until the fish is cooked through and flakes easily with a fork.
- Remove the sea bass fillets from the skillet and transfer to serving plates.
- Top each sea bass fillet with a generous spoonful of mango salsa and serve immediately.
Pan-Seared Sea Bass with Mango Salsa is a delightful dish that combines the delicate flavors of fresh sea bass with the sweet and tangy taste of mango salsa. This dish has its roots in the coastal regions of Latin America, where the abundance of fresh seafood and tropical fruits inspired the creation of this vibrant and flavorful recipe. Renowned chefs like Chef Rick Bayless and Chef Aaron Sanchez have popularized this dish in their restaurants, infusing it with their own unique culinary twists. The key to a perfect Pan-Seared Sea Bass with Mango Salsa lies in the freshness of the sea bass and the ripe sweetness of the mangoes. For the best version of this dish, head to coastal restaurants in Mexico or Peru, where the sea bass is caught fresh and the mango salsa is made with locally sourced, ripe mangoes. The succulent sea bass is pan-seared to perfection, creating a crispy skin while keeping the flesh moist and tender. The mango salsa, with its combination of ripe mangoes, red onions, cilantro, and a hint of lime juice, adds a burst of freshness and flavor that perfectly complements the rich, buttery sea bass. For a twist on the traditional recipe, some chefs also incorporate ingredients like avocado, pineapple, or jalapenos into the mango salsa, adding an extra layer of complexity to the dish. Whether you're dining at a coastal restaurant or trying your hand at making this dish at home, Pan-Seared Sea Bass with Mango Salsa is a delightful culinary experience that captures the essence of coastal Latin American cuisine.
25 min
4
300 calories
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