Grilled Sea Bass with Jalapeno-Mango Salsa

Name: Grilled Sea Bass with Jalapeno-Mango Salsa
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 servings Cooked white rice, optional; 2 Tbsps chopped fresh cilantro; 2 whole jalapeno chiles; 1 lime, juiced; 4 servings Kosher salt and freshly ground black pepper; 1 lime, wedged; 2 mangoes, peeled, pitted and diced; 4 servings Olive oil; 0 larges red onion, minced; 340 grams sea bass (white, black or striped); 2 Tbsps vegetable oil

Grilled Sea Bass with Jalapeno-Mango Salsa might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 431 calories, 18g of protein, and 24g of fat per serving. This recipe serves 4. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have mangoes, kosher salt and pepper, jalapeno chiles, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Heat a grill pan on the stovetop over medium-high heat.

Equipment you will use

Grill Pan

Stove

Drizzle the fish on both sides with olive oil and sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Fish

Place the fish onto the hot grill pan and cook until opaque in the center, about 5 minutes per side.

Ingredients you will need

Fish

Equipment you will use

Grill Pan

Transfer to a plate. Top each piece of fish with 1/2 cup Jalapeno-Mango Salsa and serve with lime wedges. Accompany with white rice if desired.

Ingredients you will need

Lime Wedge

White Rice

Jalapeno Pepper

Mango

Salsa

Fish

Heat the vegetable oil in a small saute pan over medium-high heat. Lightly fry the jalapeno chiles, turning them in the pan until their skins are blistered, about 5 minutes. Set aside to cool. Once cooled, stem, seed and finely chop the jalapeno chiles and place them into a large mixing bowl.

Ingredients you will need

Jalapeno Pepper

Vegetable Oil

Equipment you will use

Mixing Bowl

Frying Pan

Add the cilantro, mangoes, lime juice and onions and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lime Juice

Cilantro

Mango

Onion

Serve immediately or store the salsa in the refrigerator in an airtight container for up to 3 days.

Ingredients you will need

Salsa

Equipment

Ingredients

Servings:

4servings

Cooked white rice, optional 2Tbsps

chopped fresh cilantro 2

whole jalapeno chiles 1

lime, juiced 4servings

Kosher salt and freshly ground black pepper 1

lime, wedged 2

mangoes, peeled, pitted and diced 4servings

Olive oil 0larges

red onion, minced 340grams

sea bass (white, black or striped)2Tbsps

vegetable oil

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. The GIFFT by Kathie Lee Gifford Pinot Grigio with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.