Grilled Sea Bass with Jalapeno-Mango Salsa Recipe

Name: Grilled Sea Bass with Jalapeno-Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two 6-ounce pieces sea bass (white, black or striped); Olive oil; Kosher salt and freshly ground black pepper; 1 cup Jalapeno-Mango Salsa, recipe follows; 1 lime, wedged; Cooked white rice, optional; 2 tablespoons vegetable oil; 2 whole jalapeno chiles; 2 tablespoons chopped fresh cilantro; 2 mangoes, peeled, pitted and diced; 1 lime, juiced; 1/4 large red onion, minced; Kosher salt and freshly ground black pepper

Servings: persons

Two 6-ounce pieces sea bass (white, black or striped)
Olive oil
Kosher salt and freshly ground black pepper
1 cup Jalapeno-Mango Salsa, recipe follows
1 lime, wedged
Cooked white rice, optional
2 tablespoons vegetable oil
2 whole jalapeno chiles
2 tablespoons chopped fresh cilantro
2 mangoes, peeled, pitted and diced
1 lime, juiced
1/4 large red onion, minced
Kosher salt and freshly ground black pepper

1
Heat a grill pan on the stovetop over medium-high heat.
2
Drizzle the fish on both sides with olive oil and sprinkle with salt and pepper.
3
Place the fish onto the hot grill pan and cook until opaque in the center, about 5 minutes per side.
4
Transfer to a plate.
5
Top each piece of fish with 1/2 cup Jalapeno-Mango Salsa and serve with lime wedges.
6
Accompany with white rice if desired.
7
Heat the vegetable oil in a small saute pan over medium-high heat.
8
Lightly fry the jalapeno chiles, turning them in the pan until their skins are blistered, about 5 minutes.
9
Set aside to cool.
10
Once cooled, stem, seed and finely chop the jalapeno chiles and place them into a large mixing bowl.
11
Add the cilantro, mangoes, lime juice and onions and season with salt and pepper.
12
Serve immediately or store the salsa in the refrigerator in an airtight container for up to 3 days.

152

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: Two 6-ounce pieces sea bass (white, black or striped), Olive oil, Kosher salt and freshly ground black pepper, 1 cup Jalapeno-Mango Salsa, recipe follows, and more.

Yes, Grilled Sea Bass with Jalapeno-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!

Grilled Sea Bass with Jalapeno-Mango Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions