Grilled Sea Bass Fillets With Tangy Mango Lime Sauce Recipes

GRILLED SEA BASS FILLETS WITH TANGY MANGO LIME SAUCE

Steps:

• Wash & pat dry the fillets and lay them in a flat dish,that can be used in the microwave, to accomodate the fillets without crowding the fillets.
• Add all the ingredients to the fillets and spread it all over the fillets, see that you get some under the fillets as well.Cover the dish & cook for 7 to 8 minutes on high in the microwave.Remove and let cool. If the dish you have used is safe to be pout under the oven grill use the same dish or transfer the fillets to a dish that can go under the grill.
• Spray the fillets with Pam spray or with the melted butter and grill till the fillets start to brown.
• Remove from grill.
• To make the sauce take a ripe mango and add the juice of lemon / lime, a pinch of salt for taste, Use a hand held blender and turn into a thick paste. test for taste, it should be slightly sour and sweet .
• Serving suggestion
• Pour the sauce over the fillet individually or as a main dish. Sauted mushrooms, creamed spinach go well , if you like you can serve this with brown rice or crusty bread rolls.

GRILLED SEA BASS

Steps:

• Preheat grill for high heat.
• In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
• In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
• Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.

GRILLED SEA BASS WITH CHILI-LIME DRESSING

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
• Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
• Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
• Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.

CITRUS CHILEAN SEA BASS W/ PINEAPPLE MANGO SALSA

Steps:

• Mix all salsa ingredients together in a bowl until combined. Season both sides of fillets with salt and pepper.
• Preheat grill to high heat. Brush hot grill rack with olive oil to prevent sticking.
• Mix all marinade ingredients together in a bowl. Reserve half for grilling process. Place sea bass fillets in glass baking dish or container. Pour marinade over top. Let set for 7-10 min turning once.
• Place fillets about 1/2 apart on grill pouring their marinade juices over top of them. Grill for 7 minutes then turn over, pour reserved marinade over top of them and continue grilling for an additional 7 minutes or until easily flaked with a fork.
• Transfer to serving plate, top with salsa, and enjoy!
• I also like to serve mine with herb rice :).

GRILLED SEA BASS WITH JALAPENO-MANGO SALSA

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.