White Sea Bass with Orange-Mango Sauce

Pairs Well With

Serves 4


4 white sea bass fillets

Sea salt and white pepper to taste

2 tablespoons canola oil

Zest of ½ orange plus its juice

1 cup mango chunks

½ cup white wine

2 teaspoons minced shallots

Unsalted butter as needed

Sliced scallions, for garnish


Preheat the oven to 400 degrees. Season fillets with salt and pepper, to taste.

Heat an ovenproof saute pan to medium-high, add cooking oil and fillets and saute about 1 minute per side until both sides are lightly browned.

Place the pan in the heated oven. Cook for 13 to 15 minutes until fish is cooked through.

Zest ½ orange and squeeze out its juice, removing any seeds. Mash the mango.

Add the zest, orange juice, mango, wine and shallots to a saucepan heated to medium-high. Cook, stirring, until reduced to a syrup. Reduce heat to low.

Add butter 1 tablespoon at a time, whisking vigorously to achieve a silky texture. Don't let it boil.

Drizzle sauce on a serving dish. Add fish and rice and drizzle rest of sauce on top. Garnish with sliced scallions.

Serve hot.

Notes: White sea bass comes apart in meaty flakes just begging for a tropical sauce like this one. If you can't find white sea bass, it also will work with Chilean sea bass. Some stores carry orange-mango juice blend, but you easily can make your own. Serve this with white jasmine rice.