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Source: Pace Recipes

Pace® Seared Pacific Coast Sea Bass with Fruity Mango Salsa

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.


 

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Serves: 6
Prep Time: 20 minutes
Cook Time: 25 minutes
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1 jar (16 oz.) Pace® Picante Sauce
3 tbsp. olive oil or vegetable oil
6 sea bass fillets, about 1 1/2 lbs.
1 medium jicama, peeled and chopped
1 large mango, peeled and chopped
1 tbsp. chopped fresh cilantro leaves
1/3 cup fresh orange juice
3 tbsp. lime juice
1 jar Pace® Pico de Gallo
1 medium red onion, sliced
2/3 cup Swanson® Chicken Stock




1.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.



2.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.



3.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 stock and heat to a boil.  Reduce the heat to low.  Cook for 10 minutes.


4.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.






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Pace® Southwestern Pork Chops
Source: Pace Recipes
Rating:
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Moist, flavorful pork chops are easy–just brush during cooking with fresh tasting Pace® Salsa or Picante Sauce.
View the full recipe


Pace® Spicy Sausage and Linguine
Source: Pace Recipes
Rating:
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Choose either Pace’s® Picante Sauce or Chunky Salsa for this easy family meal. Either way, it will be a hit!
View the full recipe

 








 
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