Pan-seared Chilean Sea Bass with Summerwhite Peach Salsa

Chilean Sea Bass with Summerwhite Peach Salsa Recipe - From Chile

Region / culture: Chile | Preparation time: 1 hour | Cooking time: 20 minutes | Servings: 4

Introduction

This Pan-seared Chilean Sea Bass with Summerwhite Peach Salsa recipe is a delightful combination of fresh, vibrant flavors that come together to create a light and delicious dish. The juicy peaches, spicy jalapenos, and zesty lime juice perfectly complement the rich and buttery sea bass. This recipe is perfect for a summer dinner party or a special date night at home.

History

The combination of sea bass and peach salsa is a modern twist on traditional seafood dishes. The sweet and savory flavors of the salsa pair beautifully with the delicate flavor of the sea bass, creating a unique and memorable dish. This recipe is a great example of how simple ingredients can come together to create a truly special meal.

Ingredients

2 cups (1 lb or 454 g) of fresh, ripe Summerwhite California peaches, pitted and sliced
0.25 cup of minced scallions
0.5 cup of chopped cilantro
jalapeno chilis, seeded, deveined, and minced (to taste)
superfine sugar (to taste)
salt and pepper (to taste)
0.25 cup of fresh lime juice
0.5 tsp of five-spice powder
2 tbsp of safflower oil
4 (1.5 lb or 680 g) chilean sea bass steaks, 6 oz or 170 g each, skinned and boned
cilantro sprigs (for garnish)
lime wedges (for garnish)

How to prepare

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 the oven to 350°F (177°C).
Mix five-spice powder with oil and brush it onto both sides of the steaks.
Heat a large sauté pan over high heat until it begins to smoke.
Sear the sea bass until golden brown on both sides. Finish cooking to the desired doneness in the oven.
To serve, place one steak on each of the four plates. Divide the salsa evenly and spoon it over and alongside. Garnish with cilantro sprigs and lime wedges.

Variations

Substitute the sea bass with another type of white fish, such as halibut or cod.
Use nectarines or mangoes in place of peaches for a different flavor profile.
Add diced avocado to the salsa for a creamy texture.

Cooking Tips & Tricks

Make sure to pat the sea bass dry before seasoning and searing to ensure a crispy crust.

- Adjust the amount of jalapenos and sugar in the salsa to suit your taste preferences.

- Be careful not to overcook the sea bass, as it can become dry and tough.

- Let the salsa sit for at least an hour before serving to allow the flavors to meld together.

Serving Suggestions

Serve the Pan-seared Chilean Sea Bass with Summerwhite Peach Salsa with a side of steamed rice or quinoa for a complete meal. A crisp green salad or roasted vegetables would also be a great accompaniment.

Cooking Techniques

Searing the sea bass in a hot pan before finishing it in the oven ensures a crispy exterior and a tender interior.

- Allowing the salsa to sit for at least an hour before serving allows the flavors to develop and intensify.

Ingredient Substitutions

Use any type of mild white fish in place of sea bass.

- Substitute lemon juice for lime juice in the salsa.

- Use parsley or mint in place of cilantro.

Make Ahead Tips

The salsa can be made up to a day in advance and stored in the refrigerator. The sea bass can be seasoned and seared ahead of time, then finished in the oven just before serving.

Presentation Ideas

Arrange the sea bass steaks on a platter and spoon the salsa over the top for a beautiful presentation. Garnish with fresh cilantro sprigs and lime wedges for a pop of color.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay. A light and refreshing beer, such as a pilsner or wheat beer, would also complement the flavors of the sea bass and salsa.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the sea bass in a 350°F (177°C) oven until warmed through, and serve with fresh salsa.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 24g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

Vitamin C: 30% of the recommended daily intake per serving

Vitamin A: 15% of the recommended daily intake per serving

Iron: 10% of the recommended daily intake per serving

Alergens

Contains fish

Summary

This dish is a good source of protein and vitamins, while also providing a moderate amount of healthy fats and carbohydrates. It is a well-rounded meal that can be enjoyed as part of a balanced diet.

Summary

Pan-seared Chilean Sea Bass with Summerwhite Peach Salsa is a delicious and elegant dish that is perfect for a special occasion or a weeknight dinner. The combination of sweet peaches, spicy jalapenos, and tender sea bass creates a harmonious blend of flavors that is sure to impress your guests. Enjoy this dish with a glass of wine and good company for a memorable dining experience.

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Pan-seared Chilean Sea Bass with Summerwhite Peach Salsa. It was a warm summer afternoon, and I was visiting my dear friend Maria, who had recently returned from a trip to Chile. She had brought back some fresh Chilean sea bass, and she was eager to show me how to prepare it in a unique and delicious way.

Maria had learned this recipe from a local chef in Santiago, who had shared it with her during a cooking class. She explained to me that the key to this dish was the perfect balance of flavors – the rich, buttery texture of the sea bass paired with the sweet and tangy salsa made from ripe summerwhite peaches.

As Maria guided me through the preparation process, I was struck by the simplicity and elegance of the dish. The sea bass was quickly seared in a hot pan to create a crispy skin, while the salsa was a blend of diced peaches, red onion, cilantro, lime juice, and a touch of honey. The combination of flavors was truly exquisite, and I knew that I had to recreate this dish for my own family.

Over the years, I have made this recipe countless times, each time adding my own personal touch to it. Sometimes I like to add a bit of diced jalapeño for a spicy kick, or a splash of white wine to deglaze the pan and create a delicious sauce. No matter how I choose to prepare it, the Pan-seared Chilean Sea Bass with Summerwhite Peach Salsa never fails to impress.

One of my favorite memories of making this dish was when my grandchildren came to visit. They were hesitant to try the sea bass at first, but once they took a bite, they were hooked. They loved the crispy skin and the juicy, tender flesh of the fish, and they couldn't get enough of the sweet and tangy salsa.

As I watched them enjoy the meal, I couldn't help but feel a sense of pride. I had passed down this recipe to them, just as Maria had passed it down to me. It was a tradition that had been carried on through generations, and it brought me great joy to see my family gathered around the table, savoring every bite.

In the years that followed, I continued to share this recipe with friends and neighbors, always happy to introduce them to the wonders of Pan-seared Chilean Sea Bass with Summerwhite Peach Salsa. It became a signature dish of mine, one that I was known for among my loved ones.

Now, as I sit in my kitchen, preparing this dish once again, I am filled with gratitude for the memories and experiences that have brought me to this point. The recipe for Pan-seared Chilean Sea Bass with Summerwhite Peach Salsa is more than just a dish – it is a connection to the past, a reminder of the friendships and adventures that have enriched my life.

As I take the first bite of the perfectly seared sea bass, topped with the fresh and zesty salsa, I am transported back to that warm summer afternoon with Maria. I can still hear her laughter, feel the heat of the pan as she taught me how to cook the fish just right.

And as I savor the flavors of this exquisite dish, I am reminded once again of the joy that comes from sharing good food with the ones we love. It is a gift that keeps on giving, a tradition that will endure for years to come. And for that, I am truly grateful.