Chilean Sea Bass W/ Pineapple Mango Salsa and Steamed Asparagus

READY IN: 37mins
YIELD: 2 portions




  • 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!