Citrus-Marinated Sea Bass with Mango Salsa | Everyday Dorie

There are a few seasonal ingredients in which we indulge: wild-caught Chilean sea bass and blood oranges. That’s what we have and I put them into Dorie’s citrus-marinated sea bass with mango salsa. I know this dish will be excellent in view of my prior experience in a similar sautéed sea bass dish with a blood orange vinaigrette. In addition, I like that blood oranges taste less tangy than standard oranges and have more of a floral and tart flavor. Besides, it imparts a darker orange tone to the fish and the mangoes.

The marinade is a bright combination of fresh lemon and blood orange (zest and juice) and olive oil, enhanced with piquant hot pepper and seasonings. More than that, the marinade is a “twofer.” First to flavor the fish and later to drizzle, like a dressing, over the finished fillets, after boiling it in the microwave.

Fish can taste one note, but can go the distance with a simple salsa. What can be better than a colorful, tangy and sweet mango salsa? In addition to mango, there are tomatoes, bell pepper and red onion in it. There are also plenty of herbs. In this case, fresh herbs from my herb patch that begs to be picked: mint, basil and cilantro. A drizzle of olive oil and seasonings to finish. The salsa can be made up to two hours ahead and stayed refrigerated, as long as you hold the lemon juice until the last minute.

Fresh white fish do not need a long marinade (except the miso-glazed cod) because the fish is so tender and juicy already. An extended marinade is not needed; I’d err on the side of a short marinade, no longer than 3-4 hours. (Do not leave overnight or the fish will break down.)

The cooking time is equally short; that’s why I like cooking fish on any day. In a large skillet over medium-high heat, add the canola oil in a hot pan. When the oil starts to sizzle, add the fish, domed side down. Cook over moderate heat until the edges are browned (about 1 1/2 minutes depending on the thickness of the fillets). Turn the fish over and cook for a few more minutes. The guide there is not so much driven by time under heat, rather the internal temperature of the fish. It’s done when it reaches between 130° to 135°F for white fish. For a home-cook like me, the best and most reliable gauge is an instant thermometer.