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.

• Ready In: 37 mins
• Serves: 2
• Yields: 2 portions

Ingredients

• 1 1⁄4 lbs  chilean sea bass fillets

• MARINADE

• 1  small red onion, chopped
• 1⁄2 cup green onion, whites included, finely diced into rounds
• 1⁄2 cup  fresh squeezed lemon juice
• 1⁄2 cup  fresh squeezed  orange juice
• 1⁄2 cup  fresh squeezed lime juice
• 4  garlic cloves, minced
• 1⁄2 tablespoon gingerroot, grated
• 1⁄8 teaspoon sea salt
• 1⁄2 tablespoon cracked black pepper

• SALSA

• 1  red sweet bell pepper, diced
• 1  medium mango, diced
• 1  cup fresh pineapple, diced
• 1  cup fresh cilantro, chopped
• 2  tablespoons red onions, finely chopped
• 1  teaspoon red pepper flakes
• 2  tablespoons green onions, whites included, finely diced into rounds
• 2  tablespoons lime juice
• 1  pinch red pepper flakes
• 1  pinch chili pepper
• 1  pinch salt
• 1  pinch cracked black pepper

• ASPARAGUS

• 1 1⁄2 lbs  medium asparagus, trimmed
• 1  teaspoon coconut oil, unrefined virgin
• 1  tablespoon sherry wine vinegar
• 1  tablespoon  balsamic vinegar
• 2  tablespoons cheese, grated
• 1  pinch cracked black pepper

Directions

1. Mix all salsa ingredients together in a bowl until combined.
2. Preheat grill to high heat. Brush hot grill rack with olive oil to prevent sticking.
3. 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.
4. 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.
5. Transfer to serving plate, top with salsa, top asparagus with fresh grated Romano cheese and enjoy!