Pan Seared Sea Bass with Mango Salsa

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

Enjoy With

Russian River Valley Pinot Gris


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

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.

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

Combine all ingredients and chill.

~Chef Robin Lehnhoff-McCray