Best Caribbean Sea Bass With Mango Salsa Recipes

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CHILLI LIME SEA BASS WITH MANGO SALSA



Chilli Lime Sea Bass with Mango Salsa image

Chilli lime Sea Bass with mango salsa is a fresh and delicious meal - super quick to prepare, light, healthy and full of flavour.

Provided by Carrie Carvalho

Categories     Main Course

Number Of Ingredients 13

2 sea bass fillets (ideally 80 - 100g each )
1 lime, juiced
1 tsp olive oil
1 tsp soy sauce
1 tsp fresh chopped coriander
½ tsp chilli flakes
1 mango (peeled and cubed)
1 red onion (diced )
1 chilli (deseeded and diced )
1 red or orange pepper (diced )
1 tbsp fresh chopped coriander (cilantro)
1 lime, juiced
Salt to taste

Steps:

  • To make the mango salsa, peel and cube the mango. Add to a bowl with the red onion, pepper and chilli. Add the lime juice and coriander and stir to combine. Add salt to taste.
  • Mix the chilli lime marinade ingredients together in a small bowl.
  • Season both sides of the sea bass fillets lightly with salt then brush both sides generously with the marinade.
  • Heat a lightly oiled non-stick frying pan over a medium-high heat.
  • Add the sea bass fillets to the pan skin-side down and fry for 3-4 minutes. Flip and cook for a further minute - the fish should be opaque.
  • Serve the sea bass with mango salsa and some rice or green salad.

Nutrition Facts : Calories 301 kcal, Carbohydrate 28 g, Protein 33 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 136 mg, Sodium 302 mg, Fiber 4 g, Sugar 18 g, ServingSize 1 serving

GRILLED SEA BASS WITH MANGO SALSA



Grilled Sea Bass With Mango Salsa image

Make and share this Grilled Sea Bass With Mango Salsa recipe from Food.com.

Provided by Nodakian

Categories     Bass

Time 28m

Yield 6 fillets, 6 serving(s)

Number Of Ingredients 9

2 medium mangoes, peeled and finely chopped
1 small red onion, finely chopped
1 cup fresh cilantro, chopped
2 jalapeno peppers, seeded and minced
1/2 cup lime juice, freshly squeezed divided
4 tablespoons olive oil, divided
6 (6 ounce) sea bass fillets, 1-inch thick
chili powder
salt and pepper

Steps:

  • Combine mango, onion, cilantro, jalapeno, 1/4 cup lime juice, 2 T. olive oil. Season with salt and pepper and refrigerate for 2 hours.
  • Brush both sides of fish with remaining olive oil and lime juice. Sprinkle with chili powder, salt and pepper. Grill (or broil) for about 4 minutes on each side or until cooked through. Serve with salsa.

GRILLED SEA BASS WITH JALAPENO-MANGO SALSA



Grilled Sea Bass with Jalapeno-Mango Salsa image

Provided by Marcela Valladolid

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Two 6-ounce pieces sea bass (white, black or striped)
Olive oil
Kosher salt and freshly ground black pepper
1 cup Jalapeno-Mango Salsa, recipe follows
1 lime, wedged
Cooked white rice, optional
2 tablespoons vegetable oil
2 whole jalapeno chiles
2 tablespoons chopped fresh cilantro
2 mangoes, peeled, pitted and diced
1 lime, juiced
1/4 large red onion, minced
Kosher salt and freshly ground black pepper

Steps:

  • Heat a grill pan on the stovetop over medium-high heat. Drizzle the fish on both sides with olive oil and sprinkle with salt and pepper. Place the fish onto the hot grill pan and cook until opaque in the center, about 5 minutes per side. Transfer to a plate. Top each piece of fish with 1/2 cup Jalapeno-Mango Salsa and serve with lime wedges. Accompany with white rice if desired.
  • Heat the vegetable oil in a small saute pan over medium-high heat. Lightly fry the jalapeno chiles, turning them in the pan until their skins are blistered, about 5 minutes. Set aside to cool. Once cooled, stem, seed and finely chop the jalapeno chiles and place them into a large mixing bowl. Add the cilantro, mangoes, lime juice and onions and season with salt and pepper. Serve immediately or store the salsa in the refrigerator in an airtight container for up to 3 days.

CHILEAN SEA BASS WITH MANGO SALSA



Chilean Sea Bass with Mango Salsa image

This Chilean sea bass with mango salsa is packed with irresistible flavors. Made with just a handful of ingredients in under 30 minutes!

Provided by Julie Maestre

Categories     Entree

Time 22m

Number Of Ingredients 14

1 lb Chilean sea bass
salt and pepper to taste
3 tbsp oil
2 mangos (ripe )
1 scallion
1/2 jalapeno (deseeded and diced )
1/2 red onion (finely diced )
1/2 lime (juiced)
1 bunch fresh cilantro
1/2 tsp cumin (optional)
1 tbsp olive oil
1/2 tsp vinegar
1 tsp honey (or to taste )
salt and pepper to taste

Steps:

  • Start by preparing the mango salsa. In a large bowl, combine the diced mangos, scallions, onions, jalapenos, cilantro, vinegar, honey, cumin, olive oil, and lime juice. Season with salt and pepper.
  • Pat dry the Chilean sea bass on both sides with a paper towel. Season generously on both sides with salt and pepper.
  • Heat about 3 tbsp of oil in a skillet over medium-high heat. Add the Chilean sea bass to the skillet skin side down. Reduce the heat to medium and cook for about 7 minutes on each side. Depending on the thickness of the sea bass. If the pieces are on the thinner side cook for 4-5 minutes or until it reaches an internal temperature of 145 degrees F.
  • Squeeze fresh lemon juice over the cooked fish if desired, top it off with mango salsa, and enjoy.

Nutrition Facts : Calories 579 kcal, Carbohydrate 39 g, Protein 29 g, Fat 36 g, SaturatedFat 7 g, Cholesterol 100 mg, Sodium 119 mg, Fiber 5 g, Sugar 33 g, UnsaturatedFat 6 g, ServingSize 1 serving

CARIBBEAN SEA BASS WITH MANGO SALSA



CARIBBEAN SEA BASS WITH MANGO SALSA image

Categories     Fish

Yield 4 servings

Number Of Ingredients 7

4 skinless sea bass fillets (4 oz. each) or any firm white fish
1 t. Caribbean jerk seasoning
Pam
1 ripe mango, peeled, pitted and diced
2 T. chopped fresh cilantro
2 t. fresh lime juice
1 t. minced fresh jalapeno

Steps:

  • Prepare grill or preheat broiler. Sprinkle fish with seasoning. Coat lightly with Pam. Grill fish over medium coals or broil 5" from heat 4-5 minutes per side or until fish flakes when tested with fork. Meanwhile, combine mango, cilantro, lime juice and jalapeno in small bowl. Serve over fish.

CHILEAN SEA BASS WITH SPICY FRUIT SALSA



Chilean Sea Bass with Spicy Fruit Salsa image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 26

1 teaspoon chopped jalapeno or other hot pepper
1 small red onion, finely chopped
1 papaya, peeled, seeded and chopped
1 ripe mango, peeled, pitted and diced
1/2 cup fresh pineapple, peeled and chopped
1/2 lemon, juiced
1/2 lime, juiced
1 tablespoon honey
1/2 teaspoon chili powder
1 tablespoon chopped cilantro
1/4 cup olive oil or vegetable oil
Pinch salt and pepper
1/4 cup olive oil
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 tablespoon curry powder
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon anise seed
1/2 teaspoon mustard seed, toasted in a dry saute pan for 1 minute
4 Chilean sea bass fillets, or whitefish of your choice
Salt and pepper
1/4 cup flour, for coating
Vegetable or canola oil, for saute

Steps:

  • Wearing rubber gloves, remove jalapeno seeds and membrane and discard. Prepare all the above ingredients, combine and refrigerate.
  • For the Spicy Paste: Combine the above ingredients to form a spicy paste.
  • For the Sea Bass: Preheat oven to 375 degrees. Season fish with salt and pepper and coat with flour. Brush a heavy coating of the spice paste on the skin of the fish. Add 2 tablespoons of oil to a very hot oven-safe skillet and sear the fish skin side down. When the skin is crispy, place the fish in the oven for approximately 10 to 12 minutes until done. Serve with spicy fruit salsa.

CARIBBEAN MANGO SALSA



Caribbean Mango Salsa image

Make a tropical getaway without leaving the kitchen today with our Caribbean Mango Salsa recipe.

Provided by My Food and Family

Categories     Regional & Cultural Recipes

Time 10m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 8

2 mangos, chopped
1 green onion, finely chopped
1 serrano chile, finely chopped
2 Tbsp. LEA & PERRINS Marinade for Chicken
2 Tbsp. chopped fresh cilantro
1 Tbsp. lime juice
1-1/2 tsp. minced fresh ginger
1 tsp. jerk seasoning

Steps:

  • Combine ingredients.

Nutrition Facts : Calories 20, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

FISH WITH CHILLI, MANGO & LIME SALSA



Fish with chilli, mango & lime salsa image

Rub sea bream or mackerel with Cajun spice, bake whole and serve with a cool and fresh avocado sauce and rice

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 11

4 whole sea bream or mackerel , descaled and cleaned (ask your fishmonger to do this)
2 tbsp Cajun seasoning (we used Schwartz)
zest and juice 1 lime
1 tbsp oil
1 ripe mango , peeled, stoned and diced
1 red chilli , deseeded and finely chopped
1 ripe avocado , peeled, stoned and diced
2 spring onions , sliced
small bunch coriander , chopped
200g green bean
rice , to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Make 3-4 slashes on each side of the fish. Rub in the seasoning, lime zest and oil, making sure you get it right into the slashes and the cavity. Place on a baking tray lined with foil and bake for 12-15 mins or until just cooked through.
  • Turn the grill to high and cook for 2-3 mins more to char the skin. Cover and rest for a few mins.
  • For the salsa, mix the mango, chilli, avocado, spring onions, coriander and lime juice, and season. Bring a small pan of water to the boil, add the beans and cook for 4 mins, then drain. Serve the fish with rice, beans and salsa.

Nutrition Facts : Calories 552 calories, Fat 34 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 0.5 milligram of sodium

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