How to Make Chilean Sea Bass with Peach Salsa Recipe

Chilean sea bass

🥗Healthier: cod

💰Cheaper: tilapia

Cod and tilapia are more sustainable and affordable alternatives.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers offer a milder flavor and are often less expensive.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is a lower-calorie sweetener that works well in salsas.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is rich in healthy fats, while canola is budget-friendly.

Rub olive oil into both sides of the Chilean sea bass and sprinkle with salt.

Heat a generous amount of olive oil in an oven-safe skillet over high heat until hot.

Place the fish skin side down in the skillet and cook for 5 minutes untouched.

Flip the fish and cook for an additional 3 minutes on the other side.

Turn off the heat and finish cooking the fish in the oven for a couple of minutes.

While the fish is resting, cut up 1 peach and another peach for the salsa.

Combine the peaches, 2 tomatoes, 1/4 red onion, and jalapeño in a bowl.

Add lemon juice, salt, and black pepper to the salsa and mix well.

Add fresh cilantro to the salsa and mix again.

Plate the fish and top with the peach salsa, garnishing with additional cilantro.

Cooking Techniques

Equipment Needed

Spice Level: