Chilean Sea Bass with Grilled Mango Salsa

Chilean Sea Bass with Grilled Mango Salsa

Rated:
Recipe Rating: 3.40371
Serves 6
Secret Ingredient: Chilean Sea Bass
Ingredients: 
  • Fish
  • 1 3/4 pound Chilean Sea Bass, cut into 6 fillets
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • Salsa
  • 4 firm mangoes
  • 2 red bell peppers, diced
  • 4 green onions, finely chopped
  • 2 jalapeño peppers, seeded and finely chopped
  • 2 teaspoons extra-virgin olive oil
  • Juice of 2 limes
  • 1/4 cup finely chopped cilantro
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground black pepper
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Method: 
Prepare a grill for medium heat cooking. Slice each mango on either side of the pit to yield 2 thick slices. With a large spoon, scoop mango flesh in one piece from mango skin. Repeat with all slices. Season with salt and pepper. Place mango slices cut side down on grill and grill for until lightly charred, about 2 minutes. Flip mango slices and grill 2 minutes longer. Set mango aside to cool.

Combine red pepper, green onion, jalapeño pepper and olive oil in a large bowl. When mango slices have cooled, dice them. Add diced mango to the mixing bowl with lime juice, cilantro and salt and pepper. Toss to combine. Taste and adjust seasoning. Set aside.

Brush fish on both sides with olive oil and season with salt and pepper. Grill fish about 5 minutes per side, until just opaque in the center. Garnish fish with mango salsa and serve immediately.
Nutritional Info: 
Per Serving: Serving size: Bass only (no salsa), 130 calories (25 from fat), 2.5g total fat, 0.5g saturated fat, 55mg cholesterol, 90mg sodium, 24g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.