Secret Ingredient: Chilean Sea Bass
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. To learn how to make this recipe, watch the Secret Ingredient cooking show.
Special Diets:
Ingredients
Method
Prepare a grill for medium heat cooking.
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, 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.
Nutritional Info
Serving Size
Bass only (no salsa)
Calories
130
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.