Ingredients

For the mango salsa:

• 3 ripe mangos, peeled, pitted, and diced
• 1 large shallot, peeled and finely diced
• 1 small garlic clove, minced
• 1 red bell pepper, stemmed, seeded, and diced
• 2 tablespoons chopped fresh cilantro leaves
• 1 fresh jalapeño, stemmed, seeded, and finely diced
• 2 tablespoons extra virgin olive oil
• Juice of 1 lime
• Fine sea salt

For the fish:

• 4 skin-on Chilean sea bass fillets, each 5 to 6 ounces
• Fine sea salt
• Freshly ground black pepper
• 2 tablespoons extra virgin olive oil

Directions

Step 1

Make the salsa: Combine the mangos, shallot, garlic, red bell pepper, cilantro, jalapeño, olive oil, and lime juice. Season with salt to taste. Set aside.

Step 2

Prepare the fish: Preheat a nonstick skillet over medium-high heat. Pat the fish fillets dry with a paper towel and season with salt and pepper. Add the olive oil to the hot skillet. Arrange the fish fillets, skin-side down, in the skillet. Sear the fish fillets for 3 to 4 minutes per side. When done, the fish will be opaque and flake easily with a fork. Transfer to plates or a platter. Top with the mango salsa.

Ingredients

• Fine sea salt
• 4 ounces fresh green beans, frenched
• 1/4 cup mayonnaise
• 1 garlic clove, minced
• 12 ounces steak, your choice
• Extra virgin olive oil, as needed
• Freshly ground black pepper
• 2 large crusty rolls, such as kaiser or ciabatta, split
• 1 ripe tomato, stemmed and sliced
• 1/4 cup thinly sliced pickled banana peppers or jalapeños, drained

Directions

Step 1

Bring a large pot of water with 1 teaspoon salt to a boil. Add the beans and cook until tender, 4 to 5 minutes. Drain, rinse with cold water to halt the cooking, and drain again; set aside.

Step 2

In a small bowl, combine the mayonnaise and garlic. Set aside.

Step 3

Slice the steak crosswise into 1/4-inch slices. Brush each slice on both sides with olive oil and season with salt and pepper.

Step 4

Heat a dry cast-iron skillet over medium-high heat. Cook the meat for 2 minutes per side, working in batches, if necessary. When done, transfer the steak to a plate. Add a drizzle of olive oil to the skillet and lightly toast the rolls, cut sides down. (Alternatively, the steak and rolls, the latter brushed with olive oil, can be grilled.)

Step 5

Spread the toasted sides of the rolls with the mayonnaise-garlic mixture. (Chileans are known to be very generous with the mayonnaise!) Season the tomatoes with salt.

Step 6

Assemble the sandwiches: Layer the steak, tomatoes, green beans, and banana peppers on the bottoms of the rolls. Finish with the tops. Serve immediately.