Grilled Sea Bass Fillets With Tangy Mango Lime Sauce Recipes

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GRILLED SEA BASS WITH CHILI-LIME DRESSING



Grilled Sea Bass with Chili-Lime Dressing image

While this recipe for grilled sea bass with an Asian chile-lime dressing is super-fast and easy, it doesn't taste or look super-fast and easy. Your guests will be impressed, and it will be our little secret. I served mine with some caramelized parsnips.

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 11

1 clove garlic, finely minced, or more to taste
1 lime, zested
2 tablespoons seasoned rice vinegar
2 tablespoons Asian fish sauce
2 tablespoons lime juice
1 tablespoon Asian chile pepper sauce (such as sambal oelek)
1 teaspoon Asian (toasted) sesame oil
4 (4 ounce) fillets sea bass
2 teaspoons vegetable oil, or as needed
salt to taste
1 tablespoon coarsely chopped cilantro leaves, or to taste

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
  • Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
  • Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
  • Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.

Nutrition Facts : Calories 154.8 calories, Carbohydrate 3 g, Cholesterol 47.2 mg, Fat 5.8 g, Fiber 0.3 g, Protein 21.5 g, SaturatedFat 1.1 g, Sodium 774.8 mg, Sugar 2 g

CHILLI LIME SEA BASS WITH MANGO SALSA



Chilli Lime Sea Bass with Mango Salsa image

Chilli lime Sea Bass with mango salsa is a fresh and delicious meal - super quick to prepare, light, healthy and full of flavour.

Provided by Carrie Carvalho

Categories     Main Course

Number Of Ingredients 13

2 sea bass fillets (ideally 80 - 100g each )
1 lime, juiced
1 tsp olive oil
1 tsp soy sauce
1 tsp fresh chopped coriander
½ tsp chilli flakes
1 mango (peeled and cubed)
1 red onion (diced )
1 chilli (deseeded and diced )
1 red or orange pepper (diced )
1 tbsp fresh chopped coriander (cilantro)
1 lime, juiced
Salt to taste

Steps:

  • To make the mango salsa, peel and cube the mango. Add to a bowl with the red onion, pepper and chilli. Add the lime juice and coriander and stir to combine. Add salt to taste.
  • Mix the chilli lime marinade ingredients together in a small bowl.
  • Season both sides of the sea bass fillets lightly with salt then brush both sides generously with the marinade.
  • Heat a lightly oiled non-stick frying pan over a medium-high heat.
  • Add the sea bass fillets to the pan skin-side down and fry for 3-4 minutes. Flip and cook for a further minute - the fish should be opaque.
  • Serve the sea bass with mango salsa and some rice or green salad.

Nutrition Facts : Calories 301 kcal, Carbohydrate 28 g, Protein 33 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 136 mg, Sodium 302 mg, Fiber 4 g, Sugar 18 g, ServingSize 1 serving

GRILLED SEA BASS WITH MANGO SALSA



Grilled Sea Bass With Mango Salsa image

Make and share this Grilled Sea Bass With Mango Salsa recipe from Food.com.

Provided by Nodakian

Categories     Bass

Time 28m

Yield 6 fillets, 6 serving(s)

Number Of Ingredients 9

2 medium mangoes, peeled and finely chopped
1 small red onion, finely chopped
1 cup fresh cilantro, chopped
2 jalapeno peppers, seeded and minced
1/2 cup lime juice, freshly squeezed divided
4 tablespoons olive oil, divided
6 (6 ounce) sea bass fillets, 1-inch thick
chili powder
salt and pepper

Steps:

  • Combine mango, onion, cilantro, jalapeno, 1/4 cup lime juice, 2 T. olive oil. Season with salt and pepper and refrigerate for 2 hours.
  • Brush both sides of fish with remaining olive oil and lime juice. Sprinkle with chili powder, salt and pepper. Grill (or broil) for about 4 minutes on each side or until cooked through. Serve with salsa.

GRILLED SEA BASS FILLETS WITH TANGY MANGO LIME SAUCE



Grilled Sea Bass Fillets With Tangy Mango Lime Sauce image

Make and share this Grilled Sea Bass Fillets With Tangy Mango Lime Sauce recipe from Food.com.

Provided by casamain

Categories     One Dish Meal

Time 40m

Yield 4 4, 4 serving(s)

Number Of Ingredients 11

4 large sea bass fillets
2 sprigs spring onions, chopped fine
2 teaspoons fresh ginger, crushed
3 sprigs fresh cilantro, chopped fine
5 tablespoons fresh lime juice or 5 lemon juice
2 tablespoons Thai sweet chili sauce
salt
Pam cooking spray or 2 tablespoons of melted butter
150 g ripe mango pulp
6 tablespoons fresh lemon juice
1 pinch salt

Steps:

  • Wash & pat dry the fillets and lay them in a flat dish,that can be used in the microwave, to accomodate the fillets without crowding the fillets.
  • Add all the ingredients to the fillets and spread it all over the fillets, see that you get some under the fillets as well.Cover the dish & cook for 7 to 8 minutes on high in the microwave.Remove and let cool. If the dish you have used is safe to be pout under the oven grill use the same dish or transfer the fillets to a dish that can go under the grill.
  • Spray the fillets with Pam spray or with the melted butter and grill till the fillets start to brown.
  • Remove from grill.
  • To make the sauce take a ripe mango and add the juice of lemon / lime, a pinch of salt for taste, Use a hand held blender and turn into a thick paste. test for taste, it should be slightly sour and sweet .
  • Serving suggestion
  • Pour the sauce over the fillet individually or as a main dish. Sauted mushrooms, creamed spinach go well , if you like you can serve this with brown rice or crusty bread rolls.

Nutrition Facts : Calories 56, Fat 0.3, SaturatedFat 0.1, Sodium 155, Carbohydrate 14.1, Fiber 1.7, Sugar 10.1, Protein 0.9

GRILLED SEA BASS WITH JALAPENO-MANGO SALSA



Grilled Sea Bass with Jalapeno-Mango Salsa image

Provided by Marcela Valladolid

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Two 6-ounce pieces sea bass (white, black or striped)
Olive oil
Kosher salt and freshly ground black pepper
1 cup Jalapeno-Mango Salsa, recipe follows
1 lime, wedged
Cooked white rice, optional
2 tablespoons vegetable oil
2 whole jalapeno chiles
2 tablespoons chopped fresh cilantro
2 mangoes, peeled, pitted and diced
1 lime, juiced
1/4 large red onion, minced
Kosher salt and freshly ground black pepper

Steps:

  • Heat a grill pan on the stovetop over medium-high heat. Drizzle the fish on both sides with olive oil and sprinkle with salt and pepper. Place the fish onto the hot grill pan and cook until opaque in the center, about 5 minutes per side. Transfer to a plate. Top each piece of fish with 1/2 cup Jalapeno-Mango Salsa and serve with lime wedges. Accompany with white rice if desired.
  • Heat the vegetable oil in a small saute pan over medium-high heat. Lightly fry the jalapeno chiles, turning them in the pan until their skins are blistered, about 5 minutes. Set aside to cool. Once cooled, stem, seed and finely chop the jalapeno chiles and place them into a large mixing bowl. Add the cilantro, mangoes, lime juice and onions and season with salt and pepper. Serve immediately or store the salsa in the refrigerator in an airtight container for up to 3 days.

GRILLED SEA BASS, MANGO, GRAPEFRUIT AND AVOCADO SALAD



Grilled Sea Bass, Mango, Grapefruit and Avocado Salad image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 51m

Yield 8 servings

Number Of Ingredients 19

3 tablespoons paprika
2 tablespoons minced garlic
2 tablespoons olive oil
1 tablespoon ancho chili powder
1 tablespoon finely chopped fresh oregano
2 teaspoons allspice
1/2 cup grapefruit juice
8 (5 to 6-ounce) sea bass fillets
1/4 cup plus 2 tablespoons grapefruit juice
1/4 cup olive oil
2 tablespoons Sherry wine vinegar
1 1/2 tablespoons chopped fresh mint
1 tablespoon chopped fresh ginger
Salt and freshly ground pepper
10 cups mixed baby greens
2 pink grapefruits, peeled and cut into segments
2 large mangoes, peeled, pitted and thinly sliced
1 avocado, peeled, pitted, thinly sliced
Vinaigrette

Steps:

  • Place first 6 ingredients in processor until almost smooth. Add juice and blend well. Season spice mixture with salt pepper. Sprinkle fish with salt and pepper. Rub the spice mixture over each fillet. Refrigerate 2 hours.
  • Preheat grill. Remove fish from marinade and season with salt and pepper. Grill for 3 minutes on each side.
  • Whisk together the ingredients and season with salt and pepper to taste.
  • Place greens in a large bowl and drizzle with some of the dressing, season with salt and pepper and toss to coat, divide among 8 plates.
  • Arrange grapefruit segments and mangoes atop greens and drizzle with some of the dressing; place 1 fish fillet along each salad. Top fish with avocado.

GRILLED STRIPED BASS WITH MANGO SALSA



Grilled Striped Bass With Mango Salsa image

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 not-overly-ripe mangoes, or 3 peaches, skin removed and cut into 1/2-inch dice
Salt and pepper
Dried red chili flakes or cayenne
2 limes, juiced
1 tablespoon olive or peanut oil, plus more as needed
2 pounds striped bass, red snapper, sea bass or grouper, in one or two fillets, preferably with skin
1/2 cup (about) chopped cilantro leaves

Steps:

  • Start a grill or preheat a broiler. Combine fruit with a sprinkle of salt, chili flakes or cayenne, lime juice and a tablespoon of olive oil. Rub both sides of fish lightly with oil and sprinkle with salt and pepper.
  • Grill or broil fish, skin side down. If grill has a cover, use it, and grill 8 to 12 minutes, or until fish is done. Remove carefully with a large spatula.
  • If grill does not have a cover, brush top of fish with oil after 4 or 5 minutes and turn it carefully with a large spatula. Continue to cook, skin side up, until fish is done; remove carefully.
  • To broil, put fish in a nonstick broiling pan and adjust the oven rack so top of fillet is no more than 4 inches from the heat source. Broil without turning, until top is nicely browned and fish is done. If fish appears to be browning too quickly, move the rack a couple of inches farther from the heat.
  • Brush fish once more with oil; garnish salsa with cilantro, then serve fish and salsa together.

GARLIC-LIME SEA BASS



Garlic-Lime Sea Bass image

I was a chef on a dive boat, and this was one of my favorite ways to serve our fresh catch.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 4 servings.

Number Of Ingredients 9

1 whole garlic bulb
1 teaspoon olive oil
1/4 cup butter, cubed
1 large onion, chopped
2 to 3 tablespoons lime juice
1 tablespoon spicy brown mustard
1/4 teaspoon salt
1/4 teaspoon pepper
4 sea bass or grouper fillets (8 ounces each)

Steps:

  • Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of bulb. Brush with oil. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Reduce heat to 350°. In a small saucepan, melt butter. Squeeze softened garlic into pan. Stir in the onion, lime juice, mustard, salt and pepper. Cook and stir over medium heat until onion is tender. , Arrange the fillets in an ungreased 11x7-in. baking dish; top with onion mixture. Bake, uncovered, for 30-35 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 198 calories, Fat 14g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 353mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.

GRILLED SEA BASS WITH TROPICAL SALSA



Grilled Sea Bass with Tropical Salsa image

Categories     Fish     Fruit     Tomato     Mango     Pineapple     Bass     Bell Pepper     Grill/Barbecue     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

1 cup 1/4-inch pieces peeled, cored pineapple
3/4 cup 1/4-inch pieces peeled, pitted mango
2/3 cup 1/4-inch pieces red bell pepper
1/2 cup 1/4-inch pieces seeded tomato
1/3 cup 1/4-inch pieces seeded English hothouse cucumber
1/3 cup 1/4-inch pieces red onion
3 tablespoons minced fresh cilantro
2 tablespoons minced fresh mint
2 tablespoons minced seeded jalapeño chili
2 tablespoons fresh lime juice
6 6-ounce sea bass fillets
Olive oil

Steps:

  • 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.

GRILLED BASS WITH SAUCE VIERGE



Grilled bass with sauce vierge image

Easy to cook and beautifully moist, sea bass makes an elegant alternative to haddock or cod

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 8

50g butter , melted
4 sea bass fillets
100g cherry tomatoes , finely chopped
2 tsp small capers
juice of ½ lemon
1 shallot , finely chopped
100ml extra-virgin olive oil
handful torn basil leaves and chopped chives, to garnish

Steps:

  • Line a grill pan with foil and brush lightly with butter. Brush the fish on both sides with butter and season. Lay on the foil, skin-side up.
  • Put the tomatoes and shallot in a pan with the capers, lemon juice and oil, and season.
  • Grill the bass for 5-7 mins under a hot grill until just cooked and the skin is starting to brown. Meanwhile, warm the sauce through for 2 mins, then stir in some of the torn basil leaves. Lift the bass onto warmed plates using a fish slice and spoon the sauce around. Serve with steamed new potatoes or small baked potatoes, and add the remaining basil and chives.

Nutrition Facts : Calories 479 calories, Fat 38 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 34 grams protein, Sodium 0.58 milligram of sodium

GRILLED SEA BASS



Grilled Sea Bass image

This is a truly flavorful dish with a lovely plate presentation. My mom and I experimented and made this for lunch. It came out so good I promptly went to the fish market so I could make it for my dinner guests that night. YUMMY!

Provided by ZSTYLIN

Categories     BBQ & Grilling     Seafood

Time 40m

Yield 6

Number Of Ingredients 10

¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika
lemon pepper to taste
sea salt to taste
2 pounds sea bass
3 tablespoons butter
2 large cloves garlic, chopped
1 tablespoon chopped Italian flat leaf parsley
1 ½ tablespoons extra virgin olive oil

Steps:

  • Preheat grill for high heat.
  • In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
  • In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
  • Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 0.8 g, Cholesterol 77.9 mg, Fat 12.2 g, Fiber 0.1 g, Protein 28.2 g, SaturatedFat 4.9 g, Sodium 237 mg, Sugar 0.1 g

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