Citrus Chilean Sea Bass W/ Pineapple Mango Salsa

Name: Citrus Chilean Sea Bass W/ Pineapple Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (4 ounce) chilean sea bass fillets; salt and pepper; 1 small red onion, chopped; ½ 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; ½ cup fresh squeezed lemon juice; ½ cup fresh squeezed orange juice; ½ cup fresh squeezed lime juice; 2 garlic cloves, minced; ½ tablespoon gingerroot, grated; ⅛ teaspoon sea salt; ½ tablespoon cracked black pepper; 1 pinch garlic salt; 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

Servings: persons

4 (4 ounce) chilean sea bass fillets
salt and pepper
1 small red onion, chopped
½ 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
½ cup fresh squeezed lemon juice
½ cup fresh squeezed orange juice
½ cup fresh squeezed lime juice
2 garlic cloves, minced
½ tablespoon gingerroot, grated
⅛ teaspoon sea salt
½ tablespoon cracked black pepper
1 pinch garlic salt
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

1
Mix all salsa ingredients together in a bowl until combined.
2
Season both sides of fillets with salt and pepper.
3
Preheat grill to high heat.
4
Brush hot grill rack with olive oil to prevent sticking.
5
Mix all marinade ingredients together in a bowl.
6
Reserve half for grilling process.
7
Place sea bass fillets in glass baking dish or container.
8
Pour marinade over top.
9
Let set for 7-10 min turning once.
10
Place fillets about 1/2 apart on grill pouring their marinade juices over top of them.
11
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.
12
Transfer to serving plate, top with salsa, and enjoy!
13
I also like to serve mine with herb rice :).

306

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 26 ingredients. The key ingredients include: 4 (4 ounce) chilean sea bass fillets, salt and pepper, 1 small red onion, chopped, ½ cup green onion, whites included, finely diced into rounds, and more.

Yes, Citrus Chilean Sea Bass W/ Pineapple Mango Salsa falls under the Snacks & Appetizers 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!