Pan-Seared Chilean Sea Bass With Peach Salsa | Dorothy Lane Market

Pan-Seared Chilean Sea Bass With Peach Salsa

PREP TIME 15 mins
COOK TIME 10 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Jul 15th, 2024
  • BY Chef Carrie Walters

INGREDIENTS

  • 2 cups (1 lb) fresh, ripe peaches, pitted and diced
  • ¼ cup minced shallots
  • ½ cup cilantro, chopped
  • Jalapeño pepper, seeded and minced to taste
  • Salt and pepper to taste
  • ¼ cup fresh lime juice
  • 4 (6-oz) Chilean Sea Bass steaks
  • 2 Tbsp DLM Pure Olive Oil
  • ½ tsp DLM Chinese Five Spice powder, if desired
  • Cilantro and lime wedges for garnish

INSTRUCTIONS

1
Combine diced peaches, shallots, cilantro, jalapeño, salt, and pepper in a small bowl; mix well. Set aside for at least one hour at room temperature or overnight in the refrigerator. Mix in lime juice before serving.
2
Season fillets with salt, pepper, and Chinese Five Spice powder if using. Drizzle with a little of the DLM Pure Olive oil. Heat large sauté pan over medium high heat. Drizzle pan with scant amount of oil and sear sea bass until golden brown on both sides. Turn down heat and finish cooking to desired doneness.
3
Serve with salsa spooned over the top. Garnish with cilantro springs and lime wedges.

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Pan-Seared Chilean Sea Bass With Peach Salsa

Dorothy Lane Market
PREP TIME 15 mins
COOK TIME 10 mins
SERVINGS 4

INGREDIENTS

  • 2 cups (1 lb) fresh, ripe peaches, pitted and diced
  • ¼ cup minced shallots
  • ½ cup cilantro, chopped
  • Jalapeño pepper, seeded and minced to taste
  • Salt and pepper to taste
  • ¼ cup fresh lime juice
  • 4 (6-oz) Chilean Sea Bass steaks
  • 2 Tbsp DLM Pure Olive Oil
  • ½ tsp DLM Chinese Five Spice powder, if desired
  • Cilantro and lime wedges for garnish

INSTRUCTIONS

1
Combine diced peaches, shallots, cilantro, jalapeño, salt, and pepper in a small bowl; mix well. Set aside for at least one hour at room temperature or overnight in the refrigerator. Mix in lime juice before serving.
2
Season fillets with salt, pepper, and Chinese Five Spice powder if using. Drizzle with a little of the DLM Pure Olive oil. Heat large sauté pan over medium high heat. Drizzle pan with scant amount of oil and sear sea bass until golden brown on both sides. Turn down heat and finish cooking to desired doneness.
3
Serve with salsa spooned over the top. Garnish with cilantro springs and lime wedges.

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