the reid

2 pounds sea bass fillets, cut into 6 pieces
Strawberry Orange Salsa:
2 large navel oranges
1 cup fresh strawberries, stemmed, chopped,
1 jalapeno chile, stemmed, seeded and minced
1/2 cup thinly sliced green onions
1/4 cup chopped fresh mint or fresh basil leaves
2 tablespoons lime juice
1 teaspoon honey or sugar
salt to taste

Peel the oranges and remove all the white pith (it has a bitter
taste).
Section the oranges and finely chop, discarding the seeds. Put the
chopped
oranges in a colander to drain 5 to 10 minutes. Transfer the chopped
oranges to a bowl with the strawberries, jalapenos, onions, mint and
lime
juice. Season to taste with honey or sugar and salt. Cover and chill
for 1
hour so the flavors can combine and mellow, or up to 8 hours.
Rinse the fish in cold water. Measure the thickness of the fish and
pour
water into a deep skillet or saute pan to measure twice that
thickness.
Bring the water to a boil, add the sea bass, cover the pan and remove
it
from the heat. Let stand until the fish is opaque in the center, 10 to
12
minutes for fish pieces 1 1/4 to 1 1/2 inches thick, or up to about 20
minutes.
Lift the fish from the pan and drain, then arrange on individual
plates.
Spoon the salsa with its juice over fish and serve immediately.
Makes 6 servings.