Seared Sea Bass with Jalapeño Ghee and Peach, Mango, Jalapeño & Avocado Salsa

Simply searing fish isn’t just delicious and honors the ingredient, but it’s also kind of romantic when you see it come off the pan with that perfect crust. I love this recipe because it’s simple for a weeknight, and comes together very quickly.  I’m using sea bass in the recipe below, but this would also work well with halibut!

Ingredients:
1lb Chilean Sea Bass
Olive Oil
Kosher Salt
Pepper
½  Small Peach, Chopped
½  Cup Chopped Mango
1 Small Jalapeño, Seeded & Chopped (half for the salsa and half for the ghee)
½ Avocado, Chopped
1 tbsp. Lime Juice
2 tbsp. Ghee
Flakey Sea Salt

Instructions:
Remove sea bass from the refrigerator, pat dry, and season with salt and pepper.

Combine your chopped peach, mango, half of your jalapeño, and avocado in a medium bowl. Drizzle with olive oil and add lime juice. Season with salt to taste and stir.

In a small saucepan over medium heat, melt your ghee. Once warm, add in the remaining half of your chopped jalapeño and cook until fragrant. Strain jalapeño from ghee, season with salt to taste, and set aside.

Heat 2 tbsp. of olive oil over medium-high. Once hot, add your sea bass, skin side up and sear undisturbed for 4 minutes. Gently flip and cook for another 3-5 minutes, or until sea bass is opaque.

Immediately remove from heat and drizzle a little jalapeño ghee over the fish. Serve with Peach, Mango, Jalapeño & Avocado Salsa. Enjoy!