2cups
(1 lb) fresh, ripe peaches, pitted and diced
¼cup
minced shallots
½cup
cilantro, chopped
Jalapeño pepper, seeded and minced to taste
Salt and pepper to taste
¼cup
fresh lime juice
4
(6-oz) Chilean Sea Bass steaks
2Tbsp
DLM Pure Olive Oil
½tsp
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.
2cups
(1 lb) fresh, ripe peaches, pitted and diced
¼cup
minced shallots
½cup
cilantro, chopped
Jalapeño pepper, seeded and minced to taste
Salt and pepper to taste
¼cup
fresh lime juice
4
(6-oz) Chilean Sea Bass steaks
2Tbsp
DLM Pure Olive Oil
½tsp
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.
