Grilled Citrus-Infused Chilean Sea Bass with Tropical Pineapple Mango Salsa
Experience the vibrant flavors of the tropics with this delicious Grilled Citrus-Infused Chilean Sea Bass, perfectly complemented by a refreshing Pineapple Mango Salsa. This dish beautifully balances the rich, buttery texture of sea bass with the tangy brightness of citrus marinades and the sweetness of fresh tropical fruits. Ideal for grilling, roasting, or broiling, it's a versatile seafood dish that is sure to impress. For added convenience and flavor, prepare the salsa a day ahead to allow the flavors to meld together. Whether you're cooking for a special occasion or enjoying a healthy weeknight dinner, this recipe promises to deliver satisfaction and delight. For those who prefer different fruits, feel free to swap in peaches or mandarin oranges for a personal touch!
4
Servings
150
Calories
25
Ingredients
Ingredients
Chilean sea bass fillets
4 (4 ounce each, seasoned with salt and pepper)
Red onion
1 small (chopped)
Green onion
1/2 cup (whites included, finely diced into rounds)
Olive oil
2 tablespoons (for marinade and brushing grill)
Lemon zest
1 tablespoon (freshly grated)
Orange zest
1 tablespoon (freshly grated)
Lime zest
1 tablespoon (freshly grated)
Fresh lemon juice
1/2 cup (freshly squeezed)
Fresh orange juice
1/2 cup (freshly squeezed)
Fresh lime juice
1/2 cup (freshly squeezed)
Garlic cloves
2 (minced)
Gingerroot
1/2 tablespoon (grated)
Sea salt
1/8 teaspoon (for seasoning)
Cracked black pepper
1/2 tablespoon (for seasoning)
Garlic salt
1 pinch (for seasoning)
Mango
1 medium (diced)
Fresh pineapple
1 cup (diced)
Fresh cilantro
1 cup (chopped)
Red onion
2 tablespoons (finely chopped for salsa)
Jalapeño
1 (seeded and finely diced (optional))
Green onions
2 tablespoons (whites included, finely diced into rounds for salsa)
Lime juice
2 tablespoons (for salsa)
Agave nectar
1 tablespoon (for sweetness)
Salt
1 pinch (for seasoning)
Cracked black pepper
1 pinch (for seasoning)
Instructions
1
Prepare the salsa by combining diced mango, pineapple, cilantro, red onion, optional jalapeño, green onion, lime juice, agave nectar, salt, and cracked black pepper in a bowl. Mix well and set aside.
2
Season both sides of the Chilean sea bass fillets with sea salt and cracked black pepper.
3
In a bowl, whisk together the olive oil, lemon zest, orange zest, lime zest, lemon juice, orange juice, lime juice, minced garlic, grated ginger, salt, and cracked black pepper to create a zesty marinade. Reserve half of the marinade for grilling processes.
4
Place the sea bass fillets in a glass baking dish; pour the marinade over them, ensuring even coverage. Allow the fillets to marinate for 7-10 minutes, gently turning once to marinate evenly.
5
Preheat the grill to high heat and lightly brush the grill rack with olive oil to prevent sticking.
6
Arrange the marinated fillets on the hot grill, ensuring there is space between them. Pour the marinade over the fillets to enhance their flavor.
7
Grill the sea bass for 7 minutes, then carefully flip the fillets, pouring the reserved marinade on top. Continue grilling for an additional 7 minutes, or until the fish flakes easily with a fork.
8
Once cooked, transfer the fillets to serving plates and generously top with the prepared salsa. Serve with herb rice if desired. Enjoy your tropical culinary experience!
Nutrition Information
7.5
Fat
12.5
Carbs
10
Protein
1.25
Fiber
5
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein is Chilean sea bass fillets.
How many calories are in a serving of this sea bass?
Each serving contains 150 calories.
How many servings does this recipe yield?
This recipe is designed for 4 servings.
What type of salsa is paired with the fish?
A Tropical Pineapple Mango Salsa is served with the sea bass.
How long should the Chilean sea bass marinate?
The fillets should marinate for 7 to 10 minutes.
Which citrus fruits are included in the marinade and salsa?
The recipe uses lemon, orange, and lime.
Can I substitute the mango in the salsa?
Yes, you can swap mango for peaches or mandarin oranges for a personal touch.
What is the recommended grill temperature?
The grill should be preheated to high heat.
How long does the fish take to grill on each side?
The sea bass should be grilled for 7 minutes per side.
Is this recipe suitable for a low-calorie diet?
Yes, at 150 calories per serving, it is considered a healthy, low-calorie meal.
What are the ingredients in the Tropical Pineapple Mango Salsa?
The salsa consists of mango, pineapple, cilantro, red onion, optional jalapeño, green onion, lime juice, agave nectar, salt, and pepper.
Can the salsa be prepared in advance?
Yes, preparing it a day ahead is recommended to allow the flavors to meld together.
How much fat is in one serving of this dish?
There are 7.5 grams of fat per serving.
How much protein does this meal provide?
Each serving provides 10 grams of protein.
What is the carbohydrate count for this recipe?
There are 12.5 grams of carbohydrates per serving.
How do I prevent the fish from sticking to the grill?
Lightly brush the grill rack with olive oil before placing the fillets on it.
What other cooking methods can be used besides grilling?
The fish can also be roasted or broiled.
What side dish is suggested for this recipe?
It is suggested to serve the sea bass with herb rice.
Does the recipe include spicy ingredients?
Yes, it includes an optional jalapeño for a bit of heat.
What sweetener is used in the tropical salsa?
Agave nectar is used to add sweetness to the salsa.
How should the garlic and ginger be prepared for the marinade?
The garlic should be minced and the gingerroot should be grated.
What is the total number of ingredients required?
The recipe requires 25 ingredients.
How much fiber is in each serving?
There is 1.25 grams of fiber per serving.
Does the marinade use zest or just juice?
The marinade uses both the zest and the juice of lemons, oranges, and limes.
What is the size of each sea bass fillet?
Each fillet should be approximately 4 ounces.
Is there a specific oil recommended for the marinade?
The recipe calls for olive oil.
What herbs are used in this dish?
The recipe uses fresh cilantro and green onions.
How do I know when the sea bass is finished cooking?
The fish is ready when it flakes easily with a fork.
Why should I turn the fillets while marinating?
Gently turning the fillets once ensures even coverage and absorption of the marinade.
Should I use all the marinade for the initial soak?
No, you should reserve half of the marinade to pour over the fish during the grilling process.