top of page
  • Writer's pictureNikki Glekas


Chilean Sea Bass is a mild, white fish that is easy to cook for everyday meals. What I love about

it is that it’s really easy to pair with other flavors. For this episode I pair it with a yummy

homemade peach salsa. When peaches are in season I love making Chilean Bass with Peach

Salsa to serve to my friends and family. It’s such a good twist on a summer classic!

The best part about this recipe is that the peach salsa can be used for all kinds of dishes this

summer. When I have a lot of peaches on hand I’ll often double the recipe and save half to

serve with chips around the pool. It also tastes great on tacos or with grilled chicken.

Making the salsa takes very little time so I recommend not starting it until you are ready to

prepare dinner. This will make sure it stays fresh and juicy, you don’t want the fresh juices to

collect at the bottom of the salsa bowl for too long.

Once you’ve prepared the fish, serve it with a generous helping of salsa. This way you get a peachy bite with every single forkful. It’s truly a lovely summer meal that I hope you make whenever the fresh peaches arrive in the markets near you!


This peach salsa is one of our favorite condiments of summer. It is a lively addition to the sea bass, which is a delicious mild, white fish. You’ll find that this is a light and refreshing meal for warm summer nights!

Serves 6

Timing: 15 minutes prep, 25 minutes cooking and resting


2 peaches, diced into ¼’’ pieces

¼ red onion, finely chopped

½ jalapeño pepper

2 tomatoes, finely diced

1 tbsp lemon juice

½ bunch cilantro, finely chopped

Salt, to taste

Pepper, to taste

2.5 lbs Chilean sea bass

6 tbsp olive oil


Preheat the oven to 425. While the oven is pre-heating bring a large oven-safe pan to high heat.

Generously rub 3 tbsp of olive oil on your fish to coat and when finish salt each side. Once the pan is nice and hot, add the remaining 3 tbsp of olive oil to the pan. You’ll know the pan is ready when the oil shimmers. Place the fish skin side down, and let it cook for about 5 minutes. Do not move it! This will ensure that your skin will remain crispy. After 5 minutes, flip your fish and cook the flesh side for an additional 5 minutes. After 5 minutes, pop into the oven for 5 more minutes, or until desired doneness is achieved. While your fish is resting, make your salsa.

In a medium mixing bowl make the salsa by adding the peaches, red onion, pepper, tomatoes and some salt and pepper and tossing to combine. Sprinkle the lemon juice and salt and pepper over the peach mixture and toss again. Finally, add the cilantro and gently stir it into the salsa until it’s completely incorporated.

Place your fish on a platter and add the salsa on top. Be as generous with the salsa as you’d like!


Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT. She is currently operating with COVID-safe procedures and is happy to discuss your event and catering needs with you. To discuss further please contact or call 203.658.8659.

832 views0 comments

Recent Posts

See All


bottom of page