Chilean Sea Bass with Grilled Mango Salsa

Serves 6

Secret Ingredient: Chilean Sea Bass

The firm and fatty flesh of Chilean sea bass makes it an ideal choice for the grill. A hot-sweet grilled mango and red pepper salsa provides delicious contrast to the rich fish. When shopping for seafood, make sure it bears the Marine Stewardship Council (MSC) label to ensure it was harvested in an environmentally sustainable manner. To learn how to make this recipe, watch the Secret Ingredient cooking show.

Ingredients

Fish
1 3/4 pounds MSC-Certified Chilean Sea Bass, cut into 6 fillets
Olive oil for brushing the fish
Sea salt and ground black pepper to taste

Salsa
4 firm mangoes
2 red peppers, diced
4 green onions, white and light green parts only, finely chopped
2 jalapeño peppers, seeded and finely chopped
2 teaspoons extra virgin olive oil
Juice of 2 limes
1/4 cup finely chopped cilantro

Method

Preheat grill. Slice each mango on either side of the pit to yield 2 thick slices. With a large spoon, scoop mango flesh in one piece from mango skin. Repeat with all slices. Season with salt and pepper. Place mango slices cut side down on grill and grill for until lightly charred, about 2 minutes. Flip mango slices and grill 2 minutes longer. Set mango aside to cool.

Combine red pepper, green onion, jalapeño pepper and olive oil in a large bowl. When mango slices have cooled, dice them. Add diced mango to the mixing bowl with lime juice, cilantro and salt and pepper. Toss to combine. Taste and adjust seasoning. Set aside.
Brush fish on both sides with olive oil and season with salt and pepper. Grill fish about 5 minutes per side, until just opaque in the center. Garnish fish with mango salsa and serve immediately.

Nutrition

For Chilean sea bass (serves 6): Per serving: 130 calories (25 from fat), 2.5g total fat, 0.5g saturated fat, 24g protein, 0g total carbohydrate (0g dietary fiber, 0g sugar), 55mg cholesterol, 90mg sodium
For grilled mango salsa (serves 6): Per serving: 100 calories (30 from fat), 3.5g total fat, 0.5g saturated fat, 1g protein, 19g total carbohydrate (3g dietary fiber, 14g sugar), 0mg cholesterol, 55mg sodium

http://www.wfmi.co.uk/recipes/1538