Grilled Sea Bass with Tropical Salsa

Name: Grilled Sea Bass with Tropical Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 177 milliliters 1/4-inch pieces peeled, pitted mango; 237 milliliters 1/4-inch pieces peeled, cored pineapple; 158 milliliters 1/4-inch pieces red bell pepper; 79 milliliters 1/4-inch pieces seeded English hothouse cucumber; 3 Tbsps minced fresh cilantro; 2 Tbsps minced fresh mint; 2 Tbsps minced seeded jalapeño chili; 2 Tbsps fresh lime juice; 6 servings Olive oil; 79 milliliters 1/4-inch pieces red onion; 1 kilograms sea bass fillets; 118 milliliters 1/4-inch pieces seeded tomato

The recipe Grilled Sea Bass with Tropical Salsan is ready in approximately 45 minutes and is definitely a super gluten free, dairy free, and primal option for lovers of Mexican food. One serving contains 524 calories, 34g of protein, and 41g of fat. This recipe serves 6. It is perfect for The Fourth Of July. It works well as a main course. Head to the store and pick up pieces onion, pieces tomato, sea bass fillets, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.

Instructions

Combine first 10 ingredients in medium bowl; toss to blend. Season salsa with salt. Chill to blend flavors, at least 1 hour and up to 4 hours, tossing occasionally.

Ingredients you will need

Salsa

Salt

Equipment you will use

Bowl

Prepare barbecue (medium-high heat).

Brush fish with oil; sprinkle with salt and pepper. Grill until just opaque in center, about 5 minutes per side.

Ingredients you will need

Salt And Pepper

Fish

Cooking Oil

Equipment you will use

Grill

Transfer to plates. Top with salsa and serve.

Ingredients you will need

Salsa

Equipment

Bowl

Grill

Ingredients

Servings:

177milliliters

1/4-inch pieces peeled, pitted mango 237milliliters

1/4-inch pieces peeled, cored pineapple 158milliliters

1/4-inch pieces red bell pepper 79milliliters

1/4-inch pieces seeded English hothouse cucumber 3Tbsps

minced fresh cilantro 2Tbsps

minced fresh mint 2Tbsps

minced seeded jalapeño chili 2Tbsps

fresh lime juice 6servings

Olive oil 79milliliters

1/4-inch pieces red onion 1kilograms

sea bass fillets 118milliliters

1/4-inch pieces seeded tomato

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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 Mark West Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 13 dollars per bottle.