Sea Bass with Dried Fruit Salsa

Description

Fruit & Vegetable of the Month: Dried Fruit by the US Centers for Disease Control & Prevention, public domain government resource—original source of recipe

• Serves: 4

Ingredients

• 4 (5 to 6 ounce) seabass fillets, about 1-inch thick)
• 2 tsp olive oil
• 2 tsp ground coriander
• 1 tsp ground cumin
• ¼ tsp cinnamon
• ¼ tsp cayenne pepper
• ¾ tsp salt
• ¼ cup of each dried fruit: mango, papaya, cherry, and pineapple
• ⅓ cup apple juice or cider
• 2 tbsp cider vinegar
• 2 tbsp apricot jam
• 2 tbsp chopped cilantro

Procedures

1. Rub fish with olive oil.
2. Combine coriander, cumin, cinnamon and cayenne pepper; mix well. Set aside ½ teaspoon of the mixture for the fruit salsa.
3. Add salt to remaining mixture. Rub seasonings over both sides of fish.
4. Heat a large nonstick skillet over high heat until hot. Add fish.
5. Reduce heat to medium, cook 3–5 minutes or until fish is browned and seared.
6. Turn fish over; cook about 5 minutes or until fish is slightly firm and flaky.
7. Combine dried fruit, juice, vinegar and ½ teaspoon reserved seasoning mixture in a small saucepan or microwave-safe dish. Bring to a boil.
8. Stir in jam. Let stand 5 minutes.
9. Transfer fish to serving plates.
10. Top with fruit salsa and sprinkle with cilantro.