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!
Grilled Striped Bass with Chunky Mango-Ginger Sauce
Randy Mayor; Melanie J. Clarke
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.
Yield: 4 servings (serving size: 1 fillet and 1/4 cup sauce)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 296
- Calories from fat: 34%
- Fat: 11.3g
- Saturated fat: 2.2g
- Monounsaturated fat: 6.1g
- Polyunsaturated fat: 2.1g
- Protein: 32.9g
- Carbohydrate: 15.3g
- Fiber: 1.2g
- Cholesterol: 116mg
- Iron: 3mg
- Sodium: 363mg
- Calcium: 157mg
Ingredients
- 4 (6-ounce) striped bass or other firm white fish fillets (such as amberjack or grouper)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup Chunky Mango-Ginger Sauce
Preparation
- Prepare grill.
- Brush fish with oil; sprinkle with salt and pepper. Grill fish for 4 minutes on each side or until the fish flakes easily when tested with a fork. Serve with the Chunky Mango-Ginger Sauce.
- Totals include Chunky Mango-Ginger Sauce.
Grilled Striped Bass with Chunky Mango-Ginger Sauce Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- CUISINE: New American
- MAIN INGREDIENT: Fish
- COOKING METHOD: Grill
- PUBLICATION: Cooking Light
More Recipes for Main Dishes
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