2 jars (16 ounces each) Pace® Picante Sauce3 tablespoons olive oil6 sea bass fillets (about 1 1/2 pounds)1 medium jicama, peeled and chopped1 large mango, peeled, pitted and chopped1 tablespoon chopped fresh cilantro leaves0.333 cup orange juice3 tablespoons lime juice1 medium red onion, sliced0.666 cup Swanson® Chicken Broth
Stir 1/4 cup picante sauce and 1 tablespoon oil in a shallow, nonmetallic dish or gallon-size resealable plastic bag. Add the fish and turn to coat. Cover the dish or seal the bag and refrigerate for 30 minutes.Stir the jicama, mango, cilantro, orange juice, lime juice and 2 cups picante sauce in a medium bowl. Cover and refrigerate.Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat. Add the onion. Cook and stir until lightly browned, stirring often. Stir in the remaining picante sauce and the broth and heat to a boil. Reduce the heat to low. Cook for 10 minutes. Remove the skillet from the heat.Remove the fish from the dish and discard the marinade.Heat the remaining oil in a 12-inch nonstick skillet over medium-high heat. Add the fish and cook for 4 minutes (to prevent sticking, make sure the skillet is hot before adding the fish). Turn the fish over. Pour the onion mixture over the fish and cook for 4 minutes or until the fish flakes easily when tested with a fork. Serve the fish and onion mixture with the mango salsa.