Striped Bass with Mango Salsa

In a small bowl, combine the mango, fresno peppers, lime juice, a dash of salt and pepper and cilantro. Mix to combine, cover and refrigerate until ready to use.

For the white wine sauce, heat butter in skillet over medium heat. Add shallot and a dash of salt and pepper. Saute for 8-10 minutes or until starting to brown slightly. Turn down heat to low and add garlic and continue to cook until the shallot is completely cooked and translucent. Add 1 cup wine and reduce by half. Remove pan from the heat and put the mixture into a blender and pulverize (literally).

Pour puree back into the pan and add the remainder of the white wine. Over low-medium heat, let it simmer until it thickens. Prepare fish (see below) while it simmers. Once it thickens, remove from the heat and whisk in the heavy cream. Serve immediately.

While your sauce is simmering, start preparing your fish. Lightly season both sides of the fillets. In a hot skillet add 2-3 tablespoons of olive oil. Once the oil is hot, carefully lay the fish into the skillet skin side down and do not touch it. Let it cook for 5-6 minutes or until the fish releases itself from the pan. Flip the fish, turn off the heat, and cover the skillet. Let the fish continue to cook for 3-4 minutes before serving.

Serve the fish on top of the sauce and top with the salsa.