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: 2 tablespoons paprika; 2 tablespoons minced garlic; 1 tablespoon olive oil; 1 tablespoon chili powder; 2 teaspoons dried oregano; 1 1/2 teaspoons ground allspice; 1/4 cup grapefruit juice; 6 4- to 5-ounce sea bass fillets; 5 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; Nonstick vegetable oil spray; 1 5-ounce package mixed baby greens (about 10 cups); 3 pink grapefruits, peel and pith cut away, segments cut from between membranes; 2 large mangoes, peeled, pitted, thinly sliced; 1 avocado, peeled, pitted, thinly sliced

Servings: persons

2 tablespoons paprika
2 tablespoons minced garlic
1 tablespoon olive oil
1 tablespoon chili powder
2 teaspoons dried oregano
1 1/2 teaspoons ground allspice
1/4 cup grapefruit juice
6 4- to 5-ounce sea bass fillets
5 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
Nonstick vegetable oil spray
1 5-ounce package mixed baby greens (about 10 cups)
3 pink grapefruits, peel and pith cut away, segments cut from between membranes
2 large mangoes, peeled, pitted, thinly sliced
1 avocado, peeled, pitted, thinly sliced

1
Grind first 6 ingredients in processor until almost smooth.
2
Add juice and blend well.
3
Season spice mixture with salt and pepper.
4
Sprinkle fish with salt and pepper.
5
Rub 2 teaspoons spice mixture over each fillet; place on waxed-paper-lined tray.
6
Refrigerate 2 hours.
7
Whisk juice, oil, vinegar, mint and ginger in small bowl to blend.
8
Season dressing to taste with salt and pepper.
9
(Dressing can be made 2 hours ahead.
10
Let stand at room temperature.)
11
Spray barbecue rack with nonstick spray; prepare barbecue (medium-high heat).
12
Spray fish with nonstick spray.
13
Grill until just opaque in center, about 3 minutes per side.
14
Transfer fish to plate.
15
Toss greens in large bowl with enough dressing to coat; divide among 6 plates.
16
Arrange grapefruit segments and mangoes atop greens; drizzle with some dressing.
17
Place 1 fish fillet alongside each salad.
18
Top fish with avocado.
19
Serve, passing any remaining dressing separately.

306

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.

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

You need 18 ingredients. The key ingredients include: 2 tablespoons paprika, 2 tablespoons minced garlic, 1 tablespoon olive oil, 1 tablespoon 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

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