RCI-SN.001.0191.001

Pan-seared Chilean Sea Bass with Summerwhite Peach Salsa

Name: Pan-seared Chilean Sea Bass with Summerwhite Peach Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (1 lb) fresh (ripe Summerwhite California peaches, pitted and sliced); ¼ cup minced scallions; ½ cup cilantro (chopped); 1 unit jalapeno chilis (seeded, de-veined and minced (to taste)); 1 unit superfine sugar (to taste); 1 unit salt and pepper (to taste); ¼ cup fresh lime juice; ½ unit t five-spice powder; 2 Tbsp safflower oil; 4 unit (1½ lbs) Chilean sea bass steaks (6 oz each, skinned and boned); 1 unit cilantro sprigs (for garnish); 1 unit lime wedges (for garnish)

[http://www.fruitsandveggiesmatter.gov/month/peach.html Fruit of the Month: Peach] by the US Centers

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

(1 lb) fresh
ripe Summerwhite California peaches, pitted and sliced
2 cups
minced scallions
¼ cup
cilantro
chopped
½ cup
jalapeno chilis
seeded, de-veined and minced (to taste)
1 unit
superfine sugar (to taste)
1 unit
salt and pepper (to taste)
1 unit
fresh lime juice
¼ cup
t five-spice powder
½ unit
safflower oil
2 Tbsp
(1½ lbs) Chilean sea bass steaks
6 oz each, skinned and boned
4 unit
cilantro sprigs (for garnish)
1 unit
lime wedges (for garnish)
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Pan-seared Chilean Sea Bass with Summerwhite Peach Salsa

Ingredients

Method

What Makes This Variant Distinct