Instructions: Seafood Alternatives: cod, orange roughy, flounder, catfish, tilapia 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.

This recipe yields 6 servings.

Comments: Colorful, sweet, tangy salsa perks up any mild-flavored fish. Spoon generously over hot or chilled seafood.

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