Divide the bass slices between 2 serving dishes. Drizzle the orange juice lightly over half of the fish, and then sprinkle with sea salt, black pepper and a drizzle of olive oil. Place 1 pickled jalapeno slice on top of each piece of remaining fish, followed by a squeeze of lemon juice, a sprinkle of sea salt and pepper and a drizzle of olive oil. Serve immediately.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.