Turkish Sea Bass
- 1 1/2 lbs oranges, peeled and sliced into 1/4-inch thick rounds
- 3/4 cup olives, wedged
- 1/2 cup red onion, thinly sliced
- 1 Tbs chopped mint
- 1/8 tsp ground coriander
- 4 (6 ounce each) boneless, skinless sea bass fillets
- 3/4 tsp kosher salt
- 1 Tbs olive oil
- In a medium sized mixing bowl combine oranges, olives, onions and mint. Season with coriander. Set aside. Season fish with salt. Heat oil in a large sauté and over medium high heat. Place bass in pan and cook on each side for 3-4 minutes. Serve sea bass on top of orange salad.
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