Chilean Sea Bass With Grilled Mango Salsa
Chilean Sea Bass With Grilled Mango Salsan is a main course that serves 6. One portion of this dish contains roughly 17g of protein, 32g of fat, and a total of 441 calories. For $7.38 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 65 people have made this recipe and would make it again. Head to the store and pick up mangoes, green onions, fish, and a few other things to make it today. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. It is brought to you by wholefoodsmarket.com. Taking all factors into account, this recipe earns a spoonacular score of 76%, which is solid. Try Chilean Sea Bass, Chilean Sea Bass, and Sauteed Chilean Sea Bass for similar recipes.
Servings: 6
Ingredients:
1 3/4 lbs MSC-Certified Chilean Sea Bass, cut into 6 fillets
1/4 cup finely chopped cilantro
2 tsps extra virgin olive oil
Fish
4 green onions, white and light green parts only, finely chopped
2 jalapeño peppers, seeded and finely chopped
Juice of 2 limes
4 firm mangoes
Olive oil for brushing the fish
2 red peppers, diced
Salsa
Sea salt and ground black pepper to taste
Equipment:
grill
bowl
mixing bowl
Cooking instruction summary:
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 for until lightly charred, about 2 minutes. Flip mango slices and grill 2 minutes longer. Set mango aside to cool.Combine red pepper, green onion, jalapeo 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.
Step by step:
1. 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.
2. 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.
3. Combine red pepper, green onion, jalapeo pepper and olive oil in a large bowl. When mango slices have cooled, dice them.
4. Add diced mango to the mixing bowl with lime juice, cilantro and salt and pepper. Toss to combine. Taste and adjust seasoning. Set aside.
5. 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.
6. Garnish fish with mango salsa and serve immediately.
Nutrition Information:
covered percent of daily need
