Chilean Sea Bass With Grilled Mango Salsa

Name: Chilean Sea Bass With Grilled Mango Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 794 grams MSC-Certified Chilean Sea Bass, cut into 6 fillets; 59 milliliters finely chopped cilantro; 2 teaspoons extra virgin olive oil; 6 servings Fish; 4 green onions, white and light green parts only, finely chopped; 2 jalapeño peppers, seeded and finely chopped; 2 Juice of limes; 4 firm mangoes; 6 servings Olive oil for brushing the fish; 2 red peppers, diced; 6 servings Salsa; 6 servings Sea salt and ground black pepper to taste

You can never have too many main course recipes, so give Chilean Sea Bass With Grilled Mango Salsan a try. This recipe serves 6. One portion of this dish contains roughly 17g of protein, 32g of fat, and a total of 441 calories. The Fourth Of July will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, and primal diet. 65 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes about 45 minutes. This recipe is typical of Mexican cuisine. A mixture of green onions, salsa, sea salt and ground pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.

Instructions

Preheat grill. 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.

Ingredients you will need

Salt And Pepper

Mango

Equipment you will use

Grill

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.

Ingredients you will need

Mango

Equipment you will use

Grill

Combine red pepper, green onion, jalapeo pepper and olive oil in a large bowl. When mango slices have cooled, dice them.

Ingredients you will need

Green Onions

Red Pepper

Olive Oil

Pepper

Mango

Equipment you will use

Bowl

Add diced mango to the mixing bowl with lime juice, cilantro and salt and pepper. Toss to combine. Taste and adjust seasoning. Set aside.

Ingredients you will need

Salt And Pepper

Lime Juice

Seasoning

Cilantro

Mango

Equipment you will use

Mixing Bowl

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Fish

Equipment you will use

Grill

Garnish fish with mango salsa and serve immediately.

Ingredients you will need

Mango

Salsa

Fish

Equipment

Grill

Bowl

Mixing Bowl

Ingredients

Servings:

794grams

MSC-Certified Chilean Sea Bass, cut into 6 fillets 59milliliters

finely chopped cilantro 2teaspoons

extra virgin olive oil 6servings

Fish 4

green onions, white and light green parts only, finely chopped 2

jalapeño peppers, seeded and finely chopped 2

Juice of limes 4

firm mangoes 6servings

Olive oil for brushing the fish 2

red peppers, diced 6servings

Salsa 6servings

Sea salt and ground black pepper to taste

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Seabass. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try FitVine Wine Pinot Grigio. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 18 dollars per bottle.