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SinS

Chilean Sea Bass with Grilled Mango Salsa

One of the nice things about Sea Bass is that it’s so moist that it can be easily grilled without drying out.

Ingredients:

• 1 ¾ pounds wild caught Chilean Sea Bass, cut into 6 fillets

• Olive Oil

• Swimmin’ in Smoke’s Fish Bait seasoning

Ingredients: (for salsa)

• 4 Mangoes

• 2 red peppers, diced

• 2 jalapeños, finely chopped

• 4 scallions (green onion) finely chopped

• Small red onion, chopped

• 2 Tablespoons Extra virgin Olive Oil (from Queen Creek Olive Mill)

• Juice from 2 limes

• ½ cup finely chopped cilantro

• 1 Tablespoon Swimmin’ in Smoke’s HOT Fish Bait

• Salt and Pepper

Preparation:

Preheat the grill to around medium. Slice each mango in half. Remove the seed and skin with a spoon or peeler. Salt and pepper both sides and place on the hot grill until it is lightly charred, about 2 minutes. Flip for another 2 minutes. Pull and set aside to cool.

Combine red peppers, scallions, jalapeños, Hot Fish Bait seasoning and olive oil in a large bowl. Dice cooled mango slices and add to the bowl. Add the lime juice, cilantro and a pinch of salt and pepper. Toss to mix. Set aside.

Brush fish on both sides with olive oil and season with Fish Bait (a light layer on both sides) Grill fish about 5 minutes per side or until done. Plate fish and garnish with the mango salsa! Enjoy!

(You can add more sides like grilled veggies, mini potatoes, or whatever you like.)

(You can also make tacos out of this dish)

The name “Chilean Sea bass” was invented by a fish wholesaler named Lee Lantz in 1977. He was looking for a name that would make it attractive to the American market. He considered “Pacific sea bass” and “South American sea bass” before settling on “Chilean sea bass”.In 1994, the U.S. Food and Drug Administration (FDA) accepted “Chilean Sea bass” as an “alternative market name” for Patagonian toothfish and in 2013 for Antarctic toothfish.