Chilean Sea Bass W/ Pineapple Mango Salsa and Steam

Name: Chilean Sea Bass W/ Pineapple Mango Salsa and Steamed Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 14 lbs chilean sea bass fillets; 1 small red onion, chopped; ½ cup green onion, whites included, finely diced into rounds; ½ cup fresh squeezed lemon juice; ½ cup fresh squeezed orange juice; ½ cup fresh squeezed lime juice; 4 garlic cloves, minced; ½ tablespoon gingerroot, grated; ⅛ teaspoon sea salt; ½ tablespoon cracked black pepper; 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; 1 12 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

Servings: persons

1 14 lbs chilean sea bass fillets
1 small red onion, chopped
½ cup green onion, whites included, finely diced into rounds
½ cup fresh squeezed lemon juice
½ cup fresh squeezed orange juice
½ cup fresh squeezed lime juice
4 garlic cloves, minced
½ tablespoon gingerroot, grated
⅛ teaspoon sea salt
½ tablespoon cracked black pepper
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
1 12 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

1
Mix all salsa ingredients together in a bowl until combined.
2
Preheat grill to high heat.
3
Brush hot grill rack with olive oil to prevent sticking.
4
Mix all marinade ingredients together in a bowl.
5
Reserve half for grilling process.
6
Place sea bass fillets in glass baking dish or container.
7
Pour marinade over top.
8
Let set for 10-15 min turning once.
9
Cut top of filets to the middle to hold the juices of the marinade.
10
Place fillets about 1/2 apart on grill pouring their marinade juices over top of them.
11
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.
12
While fish is grilling break off tough ends of asparagus.
13
Preheat non stick pan for 1 minute.
14
Heat 1 teaspoon of unrefined virgin coconut oil for a minute over a medium heat.
15
Add asparagus, cover with lead for 3-5 minutes until tender.
16
Toss with Sherry vinegar and cook additional 2 minutes.
17
Sprinkle a tablespoon of Balsamic vinegar, wrapped asparagus in the foil and reserved covered in the same pan.
18
Transfer to serving plate, top with salsa, top asparagus with fresh grated Romano cheese and enjoy!

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 1 14 lbs chilean sea bass fillets, 1 small red onion, chopped, ½ cup green onion, whites included, finely diced into rounds, ½ cup fresh squeezed lemon juice, and more.

Yes, Chilean Sea Bass W/ Pineapple Mango Salsa and Steamed Asparagus falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chilean Sea Bass W/ Pineapple Mango Salsa and Steamed Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions