Cooking Directions

• Stir 1/4 cup picante sauce and 1 tablespoon oil in a shallow, nonmetallic dish or gallon-size resealable plastic bag.  Add the fish and turn to coat.  Cover the dish or seal the bag and refrigerate for 30 minutes.
• Stir the jicama, mango, cilantro, orange juice, lime juice and 2 cups picante sauce in a medium bowl.  Cover and refrigerate.
• Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat.  Add the onion. Cook and stir until lightly browned, stirring often.  Stir in the remaining picante sauce and the broth and heat to a boil.  Reduce the heat to low.  Cook for 10 minutes.  Remove the skillet from the heat.
• Remove the fish from the dish and discard the marinade.
• Heat the remaining oil in a 12-inch nonstick skillet over medium-high heat.  Add the fish and cook for 4 minutes (to prevent sticking, make sure the skillet is hot before adding the fish).  Turn the fish over.  Pour the onion mixture over the fish and cook for 4 minutes or until the fish flakes easily when tested with a fork.  Serve the fish and onion mixture with the mango salsa.

Ingredients

• 2 jars (16 ounces each) Pace® Picante Sauce
• 3 tablespoons olive oil
• 6 sea bass fillets (about 1 1/2 pounds)
• 1 medium jicama, peeled and chopped
• 1 large mango, peeled, pitted and chopped
• 1 tablespoon chopped fresh cilantro leaves
• 0.333 cup orange juice
• 3 tablespoons lime juice
• 1 medium red onion, sliced
• 0.666 cup Swanson® Chicken Broth