Chilean Sea Bass with Grilled Mango Salsa
Recipe courtesy of Whole Foods Market
The firm and fatty flesh of Chilean sea bass makes it an ideal choice for the grill. A hot-sweet grilled mango and red pepper salsa provides delicious contrast to the rich fish. When shopping for seafood, make sure it bears the Marine Stewardship Council (MSC) label to ensure it was harvested in an environmentally sustainable manner. —WFM
Photo courtesy of Whole Foods Market
Chilean Sea Bass with Grilled Mango Salsa Recipe
By August 19, 2012Published:
- Yield: 6 Servings
Recipe courtesy of Whole Foods Market The firm and fatty flesh of Chilean sea bass makes it an ideal choice for the grill. A …
- 1 3/4 pounds MSC-Certified Chilean Sea Bass cut into 6 fillets
- Olive oil for brushing the fish
- Sea salt and ground black pepper to taste
- 4 firm mangoes
- 2 red peppers diced
- 4 green onions white and light green parts only, finely chopped
- 2 jalapeño peppers seeded and finely chopped
- 2 teaspoons extra virgin olive oil
- Juice of 2 limes
- 1/4 cup cilantro finely chopped
- 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. Place mango slices cut side down on grill and grill 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.
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