Jackie Lewandoski visits Shore Fresh Seafood, where the chef cooks up a recipe for Black Sea Bass with White Peach, Tomato and Basil Salsa featured in the Jersey Shore Cookbook by Deborah Smith.
2 cups Jersey White Peaches pitted and cut up.
1 large Jersey tomato peeled seeded and sliced
2 cloves garlic peeled and chopped
20 leaves fresh basil hand torn plus whole for garnish
1 tablespoon honey
Ground Black Pepper
4 4-6 ounce skin on fillet NJ black sea bass
1/4 cup all purpose flour
1/2 cup extra virgin olive oil
Make the salsa:
Juice one lime. In a small bowl combine peaches, tomato, garlic, basil, lime juice, honey, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and let rest at room temperature for an hour.
Preheat oven 350 degrees F. Pat dry both sides of fish and lightly season with a pinch each of salt and pepper. Place in a wide, shallow dish. In a large saute' pan over medium to high heat, warm 1/4 cup of the oil until it begins to shimmer but not smoke. Dredge fish in flour, shake off excess, and place in hot pan. Sear on one side for 2 to 3 minutes until golden brown. Gently turn fish away from your body, being mindful not to splash oil, and sear on the other side for another 2 to 3 minutes.
Transfer fish into a baking dish and bake to desired doneness. Any where from 7 to 15 minutes.
While fish bakes, discard oil from saute' pan and return pan to high heat. Add the salsa mixture and cook for 2 minutes.
Plate each fillet on plate add salsa and garnish.