Pan Seared Sea Bass with Mango Salsa

2 lbs fresh Sea Bass
2 T olive oil
Salt and pepper
Mango Salsa

Enjoy With

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Russian River Valley Pinot Gris


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Prepare your salsa and chill up to one day prior. (recipe below)

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Portion you fish to 5 ounces. Brush with a small amount of olive oil, then season with salt and pepper. Sear the fish on both sides in a very hot pan coated with olive oil, 2 minutes per side. Keep warm until all fish is cooked. Serve with Mango Salsa.

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Mango Salsa
2 large ripe mango peeled and diced small
¼ cup chopped red onion
1 T chopped fresh garlic
½ cup chopped green onion
¼ cup diced red bell pepper
2 jalapeno, seeded and diced
1 cup fresh cilantro
¼ cup fresh orange juice
2T fresh lime juice
¼ cup olive oil
salt and pepper to taste

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Combine all ingredients and chill.

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~Chef Robin Lehnhoff-McCray

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