Grilled Chilean Sea Bass with Tropical Pineapple-Mango Salsa and Tender Asparagus
Experience a culinary journey to the vibrant coasts of South America with this exquisite dish featuring Grilled Chilean Sea Bass, a prized catch known for its buttery texture and rich flavor profile. Paired with a refreshing Tropical Pineapple-Mango Salsa that dances on your palate, this dish is perfect for those seeking a balance of sweetness and savory notes. The salsa, bursting with juicy pineapple, ripe mango, and zesty citrus, enhances the sea bass beautifully, while the steamed asparagus adds a touch of green elegance. This dish is not only visually stunning but also offers a delightful harmony of flavors that will elevate your dining experience.
N/A
Servings
425
Calories
23
Ingredients
Ingredients
Chilean Sea Bass Fillets
1 1/4 lbs (Cut into individual fillets)
Small Red Onion
1 (Chopped)
Green Onion
1/2 cup (Whites included, finely diced into rounds)
Lemon Juice
1/2 cup (Freshly squeezed)
Orange Juice
1/2 cup (Freshly squeezed)
Lime Juice
1/2 cup (Freshly squeezed)
Garlic Cloves
4 (Minced)
Gingerroot
1/2 tablespoon (Grated)
Sea Salt
1/8 teaspoon (To taste)
Cracked Black Pepper
1/2 tablespoon (To taste)
Red Sweet Bell Pepper
1 (Diced)
Mango
1 (Diced)
Fresh Pineapple
1 cup (Diced)
Fresh Cilantro
1 cup (Chopped)
Red Onion
2 tablespoons (Finely chopped)
Red Pepper Flakes
1 teaspoon (To taste)
Lime Juice
2 tablespoons (Freshly squeezed)
Salt and Cracked Black Pepper
Pinch each (To taste)
Medium Asparagus
1 1/2 lbs (Trimmed)
Coconut Oil
1 teaspoon (Unrefined virgin)
Sherry Wine Vinegar
1 tablespoon (To taste)
Balsamic Vinegar
1 tablespoon (To taste)
Cheese (Romano)
2 tablespoons (Grated)
Instructions
1
In a mixing bowl, combine the salsa ingredients (diced red bell pepper, mango, pineapple, cilantro, chopped red onion, red pepper flakes, lime juice, and a pinch of salt and pepper). Mix well and set aside to allow the flavors to meld.
2
Preheat the grill to high heat, then brush the grill rack with olive oil to prevent sticking.
3
In another bowl, mix all marinade ingredients (red onion, green onion, lemon juice, orange juice, lime juice, minced garlic, grated ginger, sea salt, and black pepper). Reserve half of the marinade for later use.
4
Place the Chilean sea bass fillets in a glass baking dish and pour the marinade over them, ensuring the fillets are well coated. Let the fillets marinate for 10-15 minutes, turning them once for even flavor absorption. For optimal moisture, make a shallow cut in the center of the fillets to hold the marinade.
5
Once marinated, place the fillets on the grill approximately 1/2 inch apart and drizzle some of the marinade juices over the top. Grill the fillets for 8 minutes, then pour over the reserved marinade and continue grilling for an additional 8 minutes or until the fish flakes easily with a fork.
6
While the fish is grilling, prepare the asparagus. Break off tough ends of the asparagus and heat a non-stick pan over medium heat for 1 minute. Add unrefined coconut oil and then the asparagus, cover with a lid, and steam for 3-5 minutes until tender.
7
After the asparagus is tender, toss it with sherry vinegar and sauté for an additional 2 minutes. Just before serving, sprinkle balsamic vinegar over the asparagus and wrap it in foil to keep warm.
8
To serve, place the grilled Chilean sea bass on a serving plate and generously top it with the tropical salsa. Arrange the asparagus alongside and sprinkle fresh grated Romano cheese on top of the asparagus. Enjoy your beautifully plated meal!
Nutrition Information
19g
Fat
30g
Carbs
38g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein is 1 1/4 lbs of Chilean Sea Bass fillets.
What are the characteristics of Chilean Sea Bass?
Chilean Sea Bass is known for its buttery texture and rich flavor profile.
How long should the Chilean Sea Bass be marinated?
The fillets should marinate for 10-15 minutes, turning them once for even absorption.
How do I prepare the grill for the fish?
Preheat the grill to high heat and brush the rack with olive oil to prevent the fish from sticking.
What ingredients are in the Tropical Pineapple-Mango Salsa?
The salsa includes red bell pepper, mango, pineapple, cilantro, red onion, red pepper flakes, lime juice, salt, and pepper.
How long is the total grilling time for the sea bass?
The total grilling time is approximately 16 minutes: 8 minutes initially, and another 8 minutes after adding more marinade.
How can I tell if the grilled sea bass is fully cooked?
The fish is done when it flakes easily with a fork.
What components are used in the fish marinade?
The marinade consists of red onion, green onion, lemon juice, orange juice, lime juice, minced garlic, grated ginger, sea salt, and black pepper.
Should I use all of the marinade for the initial soaking?
No, you should reserve half of the marinade to pour over the fish during the second half of the grilling process.
How is the asparagus initially prepared for cooking?
Break off the tough ends of the asparagus and prepare to steam them in a non-stick pan.
What type of oil is used to cook the asparagus?
The recipe uses one teaspoon of unrefined virgin coconut oil.
How long should the asparagus steam?
The asparagus should be covered and steamed for 3-5 minutes until tender.
What are the two vinegars used to season the asparagus?
The asparagus is seasoned with sherry wine vinegar and balsamic vinegar.
When should the balsamic vinegar be added to the asparagus?
Sprinkle the balsamic vinegar over the asparagus just before serving, after it has been sautéed with the sherry vinegar.
What cheese is used as a garnish for the asparagus?
The dish is topped with fresh grated Romano cheese.
How many calories are in this dish?
There are 425 calories per serving.
What is the protein content of the Grilled Chilean Sea Bass recipe?
This dish contains 38g of protein.
How many carbohydrates are in this meal?
The recipe contains 30g of carbohydrates.
What is the fat content per serving?
The fat content is 19g.
What technique helps the fish absorb the marinade better?
Making a shallow cut in the center of the fillets helps them hold the marinade and maintain moisture.
Which citrus juices are included in the fish marinade?
The marinade uses fresh lemon, orange, and lime juices.
How should the red onion be prepared for the marinade?
The small red onion for the marinade should be chopped.
How much fresh cilantro is needed for the tropical salsa?
One cup of chopped fresh cilantro is used in the salsa.
How much ginger is required for the marinade?
The recipe calls for 1/2 tablespoon of grated gingerroot.
How much asparagus is used in this recipe?
The recipe uses 1 1/2 lbs of medium asparagus.
Is the salsa spicy?
The salsa contains one teaspoon of red pepper flakes, which adds a mild to moderate heat depending on personal taste.
How do you finish the asparagus after steaming?
After steaming, toss it with sherry vinegar and sauté for an additional 2 minutes.
What is the recommended preparation for the mango and pineapple?
Both the mango and the fresh pineapple should be diced into small pieces for the salsa.
Can I keep the asparagus warm while waiting for the fish to finish?
Yes, you can wrap the asparagus in foil to keep it warm after seasoning it with balsamic vinegar.
How is the final dish plated?
Place the grilled sea bass on a plate, top it generously with the tropical salsa, and arrange the asparagus on the side with a sprinkle of Romano cheese.