Jersey Shore: Black Sea Bass with White Peach Tomato and Basil Salsa

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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 limes
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
salt
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.