Pan-seared Chilean Sea Bass with Summerwhite Peach Salsa

Description
Fruit of the Month: Peach by the US Centers for Disease Control & Prevention, public domain government resource—original source of recipe

Ingredients

 * 2 cups (1 lb) fresh, ripe Summerwhite California peaches, pitted and sliced
 * ¼ cup minced scallions
 * ½ cup cilantro, chopped
 * jalapeno chilis, seeded, de-veined and minced (to taste)
 * superfine sugar (to taste)
 * salt and pepper (to taste)
 * ¼ cup fresh lime juice
 * ½ t five-spice powder
 * 2 Tbsp. safflower oil
 * 4 (1½ lbs) Chilean seabass steaks, 6 oz each, skinned and boned
 * cilantro sprigs (for garnish)
 * lime wedges (for garnish)

Salsa

 * 1) Combine diced peaches, scallions, cilantro, chilis, sugar, salt and pepper in a small bowl. Mix well.
 * 2) Set aside for at least one hour at room temperature or overnight in the refrigerator.
 * 3) Mix in lime juice before serving.

Fish

 * 1) Preheat oven to 350 degrees.
 * 2) Mix five-spice powder with oil and brush onto both sides of steaks.
 * 3) Heat large sautè pan over high heat until it begins to smoke.
 * 4) Sear sea bass until golden brown on both sides. Finish cooking to desired doneness in the oven.
 * 5) To serve, place one steak on each of the four plates. Divide salsa evenly and spoon over and along side. Garnish with cilantro sprigs and lime wedges.