Grilled Sea Bass with Tropical Salsa
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.
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.
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.
Transfer to plates. Top with salsa and serve.
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.
Mark West Pinot GrigioCrisp and clean, this wine features honeydew, stone fruit, and citrus with a subtle, clean, lingering finish.Try pairing with good old fish and chips, summer salads, and steamed clams by the dozen...or dozens.