Citrus Chilean Sea Bass W/ Pineapple Mango Salsa

Submitted by MixnVixn

"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!"

 

• Ready In: 44mins
• Ingredients: 26
• Yields: 4 fillets
• Serves: 4

ingredients

• 4 (4 ounce) chilean sea bass fillets
• salt and pepper

• MARINADE

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

• SALSA

• 1 medium mango, diced
• 1 cup fresh pineapple, diced
• 1 cup fresh cilantro, chopped
• 2 tablespoons red onions, finely chopped
• 1 jalapeno, seeded, finely diced (optional)
• 2 tablespoons green onions, whites included, finely diced into rounds
• 2 tablespoons lime juice
• 1 tablespoon agave nectar
• 1 pinch salt
• 1 pinch cracked black pepper

directions

1. Mix all salsa ingredients together in a bowl until combined. Season both sides of fillets with salt and pepper.
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 7-10 min turning once.
4. 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.
5. Transfer to serving plate, top with salsa, and enjoy!
6. I also like to serve mine with herb rice :).