Grilled Sea Bass with Mango Salsa

Oxmoor House
Combine sweet mango and spicy jalapeño for a tasty topping that's great with almost any grilled fish.
4 servings (serving size: 1 fillet and 1/2 cup salsa)


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1 cup diced fresh mango (about 1 mango)
1/2 cup diced red bell pepper
2 green onions, chopped (about 2 tablespoons)
1 jalapeño pepper, seeded and minced
1/4 cup chopped fresh cilantro
1 garlic clove, minced
1/8 teaspoon salt
2 tablespoons fresh lime juice
4 (6-ounce) sea bass or halibut fillets (about 1 1/4 inches thick)
Cooking spray
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


Prep: 13 Minutes
Cook: 10 Minutes
Other: 2 Hours

1. Combine first 8 ingredients in a bowl. Cover and chill at least 2 hours.

2. Prepare grill.

3. Coat fish lightly with cooking spray; sprinkle with 1/4 teaspoon salt and black pepper.

4. Place fish on grill rack coated with cooking spray. Grill 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa.

Created date

October 2009

Nutritional Information

Calories 211
Caloriesfromfat 16 %
Fat 3.8 g
Satfat 1 g
Protein 33.5 g
Carbohydrate 9.6 g
Fiber 1.4 g
Cholesterol 74 mg
Iron 0.7 mg
Sodium 342 mg
Calcium 30 mg