California White Seabass with Mango Salsa


2 Each (5-6 oz) California White Seabass portions
1 cup of Santa Monica Seafood Fresh Mango Salsa from our Deli Case
2 Tbsp. olive oil
1 Tbsp. cilantro (chopped)
Salt and black pepper


1) Coat both sides of the White Seabass with olive oil and then season with a pinch of salt and black pepper.

2) Heat a non-stick or cast-iron skillet on medium-high heat. Place fish in the smoking hot skillet and cook for 3 minutes on one side and then flip and cook the other side for 4 minutes or until done.

3) Once cooked, remove fish from the skillet onto a plate and let it rest for 1 minute.

4) Top the White Seabass with Santa Monica Seafood’s Fresh Mango Salsa and garnish with cilantro.