A firm white fish with delicate flavor, striped bass is delicious with bold seasonings. A mixture of fresh ginger and orange juice acts like a culinary light bulb in the sauce, brightening the musky sweetness of mango.
4 (6-ounce) striped bass or other firm white fish fillets (such as amberjack or grouper)
Instead of bass, I used wild salmon grilled on cedar planks. Before grilling I sprinkled the fillets with Prudhomme's Blackened Seafood Seasoning and about 1/3 cup of the sauce. I didn't add tomato to the sauce and I reduced the onion to 1 cup and the garlic to 1 Tbsp. I also simmered the sauce a bit longer to thicken. This was *delicious* and perfect for company!
This was yummy and easy. We used Halibut instead of Striped Bass and it turned out terrific. I wish the sauce was a little thicker, but it could be that I didn't let it cook off enough. Everyone was very happy with this and will definitely make again. One thing to note is the recipe for the sauce makes a lot more than the servings of fish. I was duplicating the fish, so I duplicated the sauce too and ended up making WAY too much sauce. It's good on chicken too though so we used it later in the week.
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