View source for Pan-seared Chilean Sea Bass with Summerwhite Peach Salsa

== Description ==
[http://www.fruitsandveggiesmatter.gov/month/peach.html Fruit of the Month: Peach] by the US Centers for Disease Control & Prevention, public domain government resource—original source of recipe

== Ingredients ==
* 2 cups (1 lb) fresh, ripe Summerwhite California [[peach]]es, pitted and sliced
* ¼ cup minced [[scallion]]s
* ½ cup [[cilantro]], chopped
* [[jalapeño pepper|jalapeno chilis]], seeded, de-veined and minced (to taste)
* [[superfine sugar]] (to taste)
* [[salt]] and [[pepper]] (to taste)
* ¼ cup fresh [[lime juice]]
* ½ t [[Chinese five-spice powder|five-spice powder]]
* 2 Tbsp [[safflower oil]]
* 4 (1½ lbs) [[Chilean sea bass]] steaks, 6 oz each, skinned and boned
* [[cilantro]] sprigs (for garnish)
* [[lime]] wedges (for garnish)

== Procedures ==
=== Salsa ===
# Combine diced peaches, scallions, cilantro, chilis, sugar, 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.

=== Fish ===
# Preheat oven to 350°F.
# Mix five-spice powder with oil and brush onto both sides of steaks.
# Heat large sauté pan over high heat until it begins to smoke.
# Sear sea bass until golden brown on both sides. Finish cooking to desired doneness in the oven.
# To serve, place one steak on each of the four plates. Divide salsa evenly and spoon over and along side. Garnish with cilantro sprigs and lime wedges.

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[[Category:Seabass Recipes]]
[[Category:Peach Recipes]]
[[Category:Lime juice Recipes]]
[[Category:Seafood Recipes]]