Mango Glazed Chilean Sea Bass with Cucumber & Mango Salsa

Mango Glazed Chilean Sea Bass with Dill Cucumber & Mango Champagne Relish

Mango Glazed Chilean Sea Bass with Dill Cucumber & Mango Champagne Relish

Ingredients

    Mango Glazed Pan-Seared Chilean Sea Bass
  • 2 Chilean Sea Bass filets (mine were very generous, about 8 ounces each)
  • 1/2 cup mango nectar
  • 2 tablespoons olive oil+
  • generous pinch of sea salt or kosher salt and pepper, to taste
  • Cucumber and Mango Champagne Relish
  • 2 tablespoons champagne vinegar (or apple cider vinegar)
  • 1 tablespoon agave nectar
  • pinch of salt and pepper, to taste
  • Optional pinches: cayenne, garlic, onion, curry or a seasoning blend such as Mrs. Dash
  • 1/2 cup diced cucumber
  • 1/2 cup diced mango
  • 1 tablespoon fresh lime juice
  • 1 tablespoon chopped cilantro

Instructions

    Cucumber and Mango Champagne Relish
  • In a small bowl, combine all ingredients except cucumber and orange, stir to combine. Add the sliced cumber and orange to the bowl, stir and toss to coat. Set aside. You can make this ahead of time, up to 24 hours in advance, cover with plastic wrap and refrigerate. The longer the relish sits, the more the cucumber and orange will release juices, but the more the flavors will marry.
  • Mango Glazed Pan-Seared Chilean Sea Bass
  • Spray a large, non-stick skillet with cooking spray, place the fish in it, squeeze the juice of half an orange evenly over the top of the fish, drizzle evenly with the olive oil, and sprinkle with salt and pepper. Cover the skillet and cook fish over medium-high heat for approximately 6 minutes on the first side, flip and cook (covered) for 2-3 more minutes, adding more oil as needed. Since all pieces and cuts of fish differ, cooking times will vary. Fish is done when it’s opaque and white. Due to carry over cooking, the fish will continue to cook even after removed from the heat source; take care not to overcook while it’s still in the pan, as it will become tough and rubbery as it cools and when served. Allow fish to rest for a couple minutes, plate it, spoon relish over the top or on the side, drizzle with fish sauce if desired, and serve.
  • Note: If you can’t find Chilean sea bass or want to substitute a less expensive or easier to find fish, I suggest halibut or cod, or whatever looks good in the fish case. Or, try unbreaded frozen fish filets, which will likely be cheaper than fresh, and which can be prepared using this recipe after they’ve thawed.
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