To prepare the relish, wash, rinse, and remove bad cranberries. Place in a sauce pot and simmer for approximately 15 minutes and allow to cool. Chop cranberries into small dice. Add all of the remaining ingredients and set aside.
Place the sea bass fillets into a dish and add all of the ingredients except the olive oil and allow the sea bass to marinate for approximately 2 hours.
Using a saute pan, heat the olive oil and sear the sea bass in the hot pan until golden on both sides.
To serve, place on plate and top with the cranberry compote.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Eddie Palamino, American Airlines Training Center, Dallas, Texas