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Chilean Sea Bass with Grilled Mango Salsa

By Archive, July 9, 2007  |  Meet the Blogger  |  More Posts by Archive
The firm and fatty flesh of Chilean sea bass makes it an ideal choice for the grill. A hot-sweet grilled mango and red pepper salsa provides delicious contrast to the rich fish. When shopping for seafood, make sure it bears the Marine Stewardship Council (MSC) label to ensure it was harvested in an environmentally sustainable manner. Get the recipe now!

 

2 Comments

Comments

djoma says ...
Do we have to season both sides of the seabass fillet? I do like the toasted flavor of the mango. I would add to the salsa some slices of avocado for a creamier texture, sweet flavor to negate the heavy oil of the seabass. Great video!
07/22/2007 1:08:22 PM CDT
scott says ...
djoma, you don't neccessarily need to season both sides of the fish, but you are welcome to do so. At home and out of the pace of our studio kitchen, I probably would. Avocado would be great in this salsa. I say go for it!
07/24/2007 5:57:30 AM CDT