Grilled Sea Bass, Mango, Grapefruit and Avocado Salad Recipe

Name: Grilled Sea Bass, Mango, Grapefruit and Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons paprika; 2 tablespoons minced garlic; 2 tablespoons olive oil; 1 tablespoon ancho chili powder; 1 tablespoon finely chopped fresh oregano; 2 teaspoons allspice; 1/2 cup grapefruit juice; 8 (5 to 6-ounce) sea bass fillets; 1/4 cup plus 2 tablespoons grapefruit juice; 1/4 cup olive oil; 2 tablespoons Sherry wine vinegar; 1 1/2 tablespoons chopped fresh mint; 1 tablespoon chopped fresh ginger; Salt and freshly ground pepper; 10 cups mixed baby greens; 2 pink grapefruits, peeled and cut into segments; 2 large mangoes, peeled, pitted and thinly sliced; 1 avocado, peeled, pitted, thinly sliced; Vinaigrette

Servings: persons

3 tablespoons paprika
2 tablespoons minced garlic
2 tablespoons olive oil
1 tablespoon ancho chili powder
1 tablespoon finely chopped fresh oregano
2 teaspoons allspice
1/2 cup grapefruit juice
8 (5 to 6-ounce) sea bass fillets
1/4 cup plus 2 tablespoons grapefruit juice
1/4 cup olive oil
2 tablespoons Sherry wine vinegar
1 1/2 tablespoons chopped fresh mint
1 tablespoon chopped fresh ginger
Salt and freshly ground pepper
10 cups mixed baby greens
2 pink grapefruits, peeled and cut into segments
2 large mangoes, peeled, pitted and thinly sliced
1 avocado, peeled, pitted, thinly sliced
Vinaigrette

1
Place first 6 ingredients in processor until almost smooth.
2
Add juice and blend well.
3
Season spice mixture with salt pepper.
4
Sprinkle fish with salt and pepper.
5
Rub the spice mixture over each fillet.
6
Refrigerate 2 hours.
7
Preheat grill.
8
Remove fish from marinade and season with salt and pepper.
9
Grill for 3 minutes on each side.
10
Whisk together the ingredients and season with salt and pepper to taste.
11
Place greens in a large bowl and drizzle with some of the dressing, season with salt and pepper and toss to coat, divide among 8 plates.
12
Arrange grapefruit segments and mangoes atop greens and drizzle with some of the dressing; place 1 fish fillet along each salad.
13
Top fish with avocado.

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 3 tablespoons paprika, 2 tablespoons minced garlic, 2 tablespoons olive oil, 1 tablespoon ancho chili powder, and more.

Yes, Grilled Sea Bass, Mango, Grapefruit and Avocado Salad falls under the Salads 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.

Grilled Sea Bass, Mango, Grapefruit and Avocado Salad

How did you like this recipe?

Frequently Asked Questions