Chilean Sea Bass with Mango Salsa

Step 1

Start by preparing the mango salsa. In a large bowl, combine the diced mangos, scallions, onions, jalapenos, cilantro, vinegar, honey, cumin, olive oil, and lime juice. Season with salt and pepper.

Step 2

Pat dry the Chilean sea bass on both sides with a paper towel. Season generously on both sides with salt and pepper.

Step 3

Heat about 3 tbsp of oil in a skillet over medium-high heat. Add the Chilean sea bass to the skillet skin side down. Reduce the heat to medium and cook for about 7 minutes on each side. Depending on the thickness of the sea bass. If the pieces are on the thinner side cook for 4-5 minutes or until it reaches an internal temperature of 145 degrees F.

Step 4

Squeeze fresh lemon juice over the cooked fish if desired, top it off with mango salsa, and enjoy.