Pan-seared Chilean Sea Bass with Summerwhite Peach Salsa

== Description ==
Fruit of the Month: Peach by the US Centers for Disease Control & Prevention, public domain government resource—original source of recipe
== Ingredients ==
* 2 cups (1 lb) fresh, ripe Summerwhite California peaches, pitted and sliced
* ¼ cup minced scallions
* ½ cup cilantro, chopped
* jalapeno chilis, seeded, de-veined and minced (to taste)
* superfine sugar (to taste)
* salt and pepper (to taste)
* ¼ cup fresh lime juice
* ½ t five-spice powder
* 2 Tbsp safflower oil
* 4 (1½ lbs) Chilean sea bass steaks, 6 oz each, skinned and boned
* cilantro sprigs (for garnish)
* lime wedges (for garnish)
== Directions ==
=== 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 oven to 350°F.
# Mix five-spice powder with oil and brush onto both sides of steaks.
# Heat large sauté pan over high heat until it begins to smoke.
# Sear sea bass until golden brown on both sides. Finish cooking to desired doneness in the oven.
# To serve, place one steak on each of the four plates. Divide salsa evenly and spoon over and along side. Garnish with cilantro sprigs and lime wedges.
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Category:Seabass Recipes
Category:Peach Recipes
Category:Lime juice Recipes
Category:Main Dish Seafood Recipes