Seared Sea Bass with Southern Succotash & Avocado Herb Salsa

Ingredients

• 4 skin-on sea bass fillets (about 6 oz each)
• 2 tbsp olive oil (plus more for drizzling)
• 1 1/2 cups fresh corn kernels (about 2 ears)
• 1 cup cherry tomatoes, halved
• 1 cup cooked black-eyed peas, rinsed and drained
• 1 small red bell pepper, diced
• 1/2 small red onion, finely chopped
• 1 ripe avocado, diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp fresh basil, chopped
• 1 small jalapeño, seeded and minced
• 2 tbsp fresh lime juice
• Zest of 1 lime
• South Beach Select Blend (for seasoning, plus extra for garnish)
• Freshly ground black pepper
• Kosher salt

Instructions

1. Pat sea bass fillets dry. Season both sides generously with South Beach Select Blend and a crack of black pepper. Confidence is the best ingredient.
2. Heat a 12-inch skillet over medium-high. Add 2 tbsp olive oil. When shimmering, add sea bass, skin-side down. Press gently—crisp, not soggy—you got me? Sear for 3-4 minutes until skin is golden and releases easily.
3. Flip fillets; cook 2-3 minutes more until opaque and flaky. Transfer to a plate, tent loosely with foil.
4. In the same skillet over medium, add corn, bell pepper, and onion. Sauté 3-4 minutes until softened and golden.
5. Add cherry tomatoes and black-eyed peas. Cook 2-3 minutes more, stirring, until tomatoes just burst. Season with more South Beach Select Blend. Set aside, keep warm.
6. In a bowl, toss diced avocado, cilantro, basil, jalapeño, lime juice, and zest. Season with salt, pepper, and a drizzle of olive oil. Hear what I'm sayin? Capisce?
7. To serve: Divide succotash among 4 plates. Top with sea bass fillet, skin up. Spoon avocado herb salsa over each. Sprinkle a pinch more South Beach Select Blend to finish.
8. DUNZO!
9. Visit www.saltedperfection.com and leave a Five Star review of the product.