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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!
- 4 (453.59 g) chilean sea bass fillets
- salt and pepper
- 1 small red onion, chopped
- 118.29 ml green onion, whites included, finely diced into rounds
- 29.58 ml olive oil
- 14.79 ml lemon zest
- 14.79 ml orange zest
- 14.79 ml lime zest
- 118.29 ml fresh squeezed lemon juice
- 118.29 ml fresh squeezed orange juice
- 118.29 ml fresh squeezed lime juice
- 2 garlic cloves, minced
- 7.39 ml gingerroot, grated
- 0.59 ml sea salt
- 7.39 ml cracked black pepper
- 0.25 ml garlic salt
- 1 medium mango, diced
- 236.59 ml fresh pineapple, diced
- 236.59 ml fresh cilantro, chopped
- 29.58 ml red onions, finely chopped
- 1 jalapeno, seeded, finely diced (optional)
- 29.58 ml green onions, whites included, finely diced into rounds
- 29.58 ml lime juice
- 14.79 ml agave nectar
- 0.25 ml salt
- 0.25 ml cracked black pepper
- 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 :).