Directions

1. Season sea bass with salt and pepper.
2. Heat oil in sauté pan at medium heat.
3. Sauté sea bass until golden brown on each side. Set aside to rest.
4. In another pan, add oil and heat.
5. Sauté zucchini and squash, season with salt free seasoning and cook to al dente.
6. Roll the zucchini and squash into tight rolls.
7. Place the sea bass on the rolled vegetables.
8. Spoon 2 oz of corn salsa around the vegetables.
9. Top sea bass with chili lime sauce and the remaining corn salsa.