Sea Bass with Roasted Corn Salsa and Chili Lime Sauce


  1. Season sea bass with salt & pepper. Place oil in sauté pan and heat on medium heat. Once hot, place sea bass in pan and sauté until golden brown on each side. Set aside to rest.
  2. In another pan add oil and heat. Place zucchini and squash slices in pan, sprinkle salt free seasoning and sauté until andante. Roll the zucchini and squash into rolls, place rolls in the middle of the shallow bowl or plate.
  3. Place the sea bass by the rolled veggie. Spoon the corn salsa around the veggie. Place 1 oz. of sauce on the Sea bass. Ladle the rest on the corn salsa. Serve.


  • 1 6 oz Bay Winds® Chilean Sea Bass
  • 3 oz Roasted Corn Salsa
  • 2 oz chili lime sauce
  • 2 oz Peak Fresh Produce® Zucchini & Squash, (cut thick on mandolin lengthwise to create rolls)
  • pinch salt
  • pinch pepper
  • pinch Salt Free Seasoning