Sous Vide Sea Bass with Mango Salsa Recipe

For the Sea Bass

Preheat a water bath to 130°F (54.4°C).

Salt and pepper the sea bass then place in the sous vide bag with the olive oil and lightly seal. Let the fish sit for 30 minutes for the dry brine to take effect then place in the water bath and cook for 15 to 45 minutes, until heated through.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Mango Salsa

Combine all the ingredients in a bowl.

For the Sautéed Kale

Heat some oil in a pan over medium to medium-high heat. Add the onion and cook until softened. Add the garlic and cook for 2 minutes. Add the kale and sauté until it wilts. Add the white wine vinegar and cover the pan. Cook until the kale is softened, adding water if needed to keep the inside of the pan moist.

To Assemble

Take the sea bass out of the bag and dry it thoroughly using paper towels or a dish cloth. Sear one side over high heat just until browned, 1 to 2 minutes. Remove from the heat.

Place some kale on a plate and top with the sea bass. Add a spoonful of the mango salsa and sprinkle with the chopped basil leaves then serve.