Chilli Lime Sea Bass With Mango Salsa Recipes
CITRUS CHILEAN SEA BASS W/ PINEAPPLE MANGO SALSA
Fresh, crisp, and filling! I love sea bass. 'Specially prepared this way. It's very hardy and does well grilled, sauteed, or baked/broiled. You can prepare the salsa a day or two in advance. Again, gotta love that chopping therapy! :) If you don't like mango or pineapple, you can sub w/ any fruit such as peach or mandarin oranges. YUM!
Provided by MixnVixn
Categories Tropical Fruits
Time 44m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 26
Steps:
- Mix all salsa ingredients together in a bowl until combined. Season both sides of fillets with salt and pepper.
- Preheat grill to high heat. Brush hot grill rack with olive oil to prevent sticking.
- Mix all marinade ingredients together in a bowl. Reserve half for grilling process. Place sea bass fillets in glass baking dish or container. Pour marinade over top. Let set for 7-10 min turning once.
- Place fillets about 1/2 apart on grill pouring their marinade juices over top of them. Grill for 7 minutes then turn over, pour reserved marinade over top of them and continue grilling for an additional 7 minutes or until easily flaked with a fork.
- Transfer to serving plate, top with salsa, and enjoy!
- I also like to serve mine with herb rice :).
Nutrition Facts : Calories 294.8, Fat 9.7, SaturatedFat 1.6, Cholesterol 46.9, Sodium 198, Carbohydrate 31.9, Fiber 3.7, Sugar 21, Protein 23.4
CHILEAN SEA BASS WITH MANGO SALSA
This Chilean sea bass with mango salsa is packed with irresistible flavors. Made with just a handful of ingredients in under 30 minutes!
Provided by Julie Maestre
Categories Entree
Time 22m
Number Of Ingredients 14
Steps:
- Start by preparing the mango salsa. In a large bowl, combine the diced mangos, scallions, onions, jalapenos, cilantro, vinegar, honey, cumin, olive oil, and lime juice. Season with salt and pepper.
- Pat dry the Chilean sea bass on both sides with a paper towel. Season generously on both sides with salt and pepper.
- Heat about 3 tbsp of oil in a skillet over medium-high heat. Add the Chilean sea bass to the skillet skin side down. Reduce the heat to medium and cook for about 7 minutes on each side. Depending on the thickness of the sea bass. If the pieces are on the thinner side cook for 4-5 minutes or until it reaches an internal temperature of 145 degrees F.
- Squeeze fresh lemon juice over the cooked fish if desired, top it off with mango salsa, and enjoy.
Nutrition Facts : Calories 579 kcal, Carbohydrate 39 g, Protein 29 g, Fat 36 g, SaturatedFat 7 g, Cholesterol 100 mg, Sodium 119 mg, Fiber 5 g, Sugar 33 g, UnsaturatedFat 6 g, ServingSize 1 serving
CHILEAN SEA BASS W/ PINEAPPLE MANGO SALSA AND STEAMED ASPARAGUS
What once was in the Deep south Atlantic ocean around Antarctica wild-captured to become a coveted dish on your plate. Chilean Sea Bass has a firm, tender structure and remain moist after cooking. Sweet citrus combined with onion and chili in salsa highlight a flavor and a texture of Chilean Sea Bass. Warm and tender asparagus comforts this duo perfectly.
Provided by Anya White
Categories Bass
Time 37m
Yield 2 portions, 2 serving(s)
Number Of Ingredients 28
Steps:
- Mix all salsa ingredients together in a bowl until combined.
- Preheat grill to high heat. Brush hot grill rack with olive oil to prevent sticking.
- Mix all marinade ingredients together in a bowl. Reserve half for grilling process. Place sea bass fillets in glass baking dish or container. Pour marinade over top. Let set for 10-15 min turning once. Cut top of filets to the middle to hold the juices of the marinade. Place fillets about 1/2 apart on grill pouring their marinade juices over top of them. Grill for 8 minutes then, pour reserved marinade over top of them and continue grilling for an additional 8 minutes or until easily flaked with a fork.
- While fish is grilling break off tough ends of asparagus. Preheat non stick pan for 1 minute. Heat 1 teaspoon of unrefined virgin coconut oil for a minute over a medium heat. Add asparagus, cover with lead for 3-5 minutes until tender. Toss with Sherry vinegar and cook additional 2 minutes. Sprinkle a tablespoon of Balsamic vinegar, wrapped asparagus in the foil and reserved covered in the same pan.
- Transfer to serving plate, top with salsa, top asparagus with fresh grated Romano cheese and enjoy!
Nutrition Facts : Calories 691.9, Fat 13.8, SaturatedFat 6, Cholesterol 125.4, Sodium 620.1, Carbohydrate 84, Fiber 15.2, Sugar 50.1, Protein 68.7
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