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Source: Campbell's Recipes
Tagged With: 6 servings
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 servings
Prep Time: 25 minutes
Cook Time: 35 minutes
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1 jar (16 ounces) Pace® Picante Sauce
vegetable oil or 3 tablespoons olive 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 orange juice
3 tablespoons lime juice
1 jar (16 ounces) Pace® Pico De Gallo
1 medium red onion, sliced
Swanson® Chicken Stock or 2/3 cup Swanson® Chicken Broth




Stir 1/4 cup picante sauce and 1 tablespoon oil in a shallow, nonmetallic dish or gallon size resealable plastic bag.  Add the fish to the marinade 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 medium bowl.  Stir in the pico de gallo.  Cover the bowl and refrigerate.
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 marinade.  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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