2 pounds sea bass fillets, cut into 6 pieces
Strawberry-Orange Salsa:
2 large navel oranges
6 ounces fresh strawberries, stemmed and chopped (about 1 cup)
1/2-1 jalapeño chile, stemmed, seeded and minced
1/2 cup thinly sliced green onions
1/4 cup chopped fresh mint or fresh basil leaves
2 tbsp lime juice
1-2 tsp honey or sugar
Salt

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, jalapeños, onions, mint and lime juice. Season to taste with honey or sugar and salt. Cover and chill for1 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 sauté 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 12minutes for fish pieces 1 1/4 to 1 1/2 inches thick, or up to about20 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.