Best 6 Citrus Chilean Sea Bass W Pineapple Mango Salsa Recipes

**Discover a vibrant fusion of flavors in this tantalizing Citrus Chilean Sea Bass with Pineapple Mango Salsa, where zesty citrus and aromatic herbs complement the delicate sweetness of Chilean sea bass, while a refreshing pineapple mango salsa adds a tropical twist. This article offers a collection of delectable recipes that will transport your taste buds to a culinary paradise.**

**Indulge in the delightful Citrus Chilean Sea Bass, where the fish is expertly pan-seared to perfection, resulting in a crispy exterior and a tender, flaky interior. The zesty lemon-herb butter sauce, infused with aromatic herbs like thyme and rosemary, adds a burst of flavor to each bite.**

**Complement your sea bass with the vibrant Pineapple Mango Salsa, a refreshing medley of sweet pineapple, juicy mango, crisp red onion, and a hint of jalapeño for a touch of spice. This salsa brings a tropical flair to the dish, balancing the richness of the fish with its bright, fruity flavors.**

**Explore additional culinary delights with the Carrot Ginger Soup, a soothing and flavorful soup that combines the natural sweetness of carrots with the warmth of ginger. This comforting dish is perfect for a light lunch or a cozy dinner.**

**Don't miss the Roasted Vegetable Medley, a colorful array of roasted vegetables tossed in a tangy balsamic vinaigrette. This medley features a variety of seasonal vegetables like bell peppers, zucchini, and broccoli, making it a healthy and visually appealing side dish.**

**Satisfy your sweet cravings with the delectable Chocolate Avocado Mousse, a rich and creamy mousse that combines the decadent flavors of chocolate and avocado. This mousse is a guilt-free indulgence that will leave you feeling satisfied.**

**Embark on a culinary journey with this collection of recipes, where each dish promises an explosion of flavors and textures. From the Citrus Chilean Sea Bass with its zesty citrus notes to the refreshing Pineapple Mango Salsa, the Carrot Ginger Soup's soothing warmth, the Roasted Vegetable Medley's vibrant colors, and the Chocolate Avocado Mousse's rich indulgence, these recipes will tantalize your taste buds and leave you craving more.**

Check out the recipes below so you can choose the best recipe for yourself!

CHILEAN SEA BASS WITH GRILLED MANGO SALSA

Chilean Sea Bass with Grilled Mango Salsa image

Secret Ingredient: Chilean Sea BassThe firm and fatty flesh of Chilean sea bass makes it an ideal choice for the grill. A hot-sweet grilled mango and red pepper salsa provides delicious contrast to the rich fish. When shopping for seafood, make sure it bears the Marine Stewardship Council (MSC) label to ensure it was harvested in an environmentally sustainable manner. To learn how to make this recipe, watch the Secret Ingredient cooking show.

Time 30m

Yield Serves 6

Number Of Ingredients 15

Ingredients

Fish
1 3/4 pound Chilean Sea Bass, cut into 6 fillets
2 teaspoons extra-virgin olive oil
1/2 teaspoon fine sea salt
Salsa
4 firm mangoes
2 red bell peppers, diced
4 green onions, finely chopped
2 jalapeño peppers, seeded and finely choppedseeded and finely chopped
2 teaspoons extra-virgin olive oil
Juice of 2 limes
1/4 cup finely chopped cilantro
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground black pepper

Steps:

Prepare a grill for medium heat cooking.
Slice each mango on either side of the pit to yield 2 thick slices.
With a large spoon, scoop mango flesh in one piece from mango skin.
Repeat with all slices.
Season with salt and pepper.
Place mango slices cut side down on grill and grill for until lightly charred, about 2 minutes.
Flip mango slices and grill 2 minutes longer. Set mango aside to cool.
Combine red pepper, green onion, jalapeño pepper and olive oil in a large bowl.
When mango slices have cooled, dice them.
Add diced mango to the mixing bowl with lime juice, cilantro and salt and pepper. Toss to combine.
Taste and adjust seasoning. Set aside.
Brush fish on both sides with olive oil and season with salt and pepper.
Grill fish about 5 minutes per side, until just opaque in the center.
Garnish fish with mango salsa and serve immediately.

Nutrition Facts : Calories 130 calories, Fat 2.5 grams, SaturatedFat 0.5 grams, Cholesterol 55 milligrams, Sodium 90 milligrams, Carbohydrate 0 grams, Protein 24 grams

CHILEAN SEA BASS W/ PINEAPPLE MANGO SALSA AND STEAMED ASPARAGUS

Chilean Sea Bass W/ Pineapple Mango Salsa and Steamed Asparagus image

What once was in the Deep south Atlantic ocean around Antarctica wild-captured to become a coveted dish on your plate. Chilean Sea Bass has a firm, tender structure and remain moist after cooking. Sweet citrus combined with onion and chili in salsa highlight a flavor and a texture of Chilean Sea Bass. Warm and tender asparagus comforts this duo perfectly.

Provided by Anya White

Categories Bass

Time 37m

Yield 2 portions, 2 serving(s)

Number Of Ingredients 28

Ingredients

1 1/4 lbs chilean sea bass fillets
1 small red onion, chopped
1/2 cup green onion, whites included, finely diced into rounds
1/2 cup fresh squeezed lemon juice
1/2 cup fresh squeezed orange juice
1/2 cup fresh squeezed lime juice
4 garlic cloves, minced
1/2 tablespoon gingerroot, grated
1/8 teaspoon sea salt
1/2 tablespoon cracked black pepper
1 red sweet bell pepper, diced
1 medium mango, diced
1 cup fresh pineapple, diced
1 cup fresh cilantro, chopped
2 tablespoons red onions, finely chopped
1 teaspoon red pepper flakes
2 tablespoons green onions, whites included, finely diced into rounds
2 tablespoons lime juice
1 pinch red pepper flakes
1 pinch chili pepper
1 pinch salt
1 pinch cracked black pepper
1 1/2 lbs medium asparagus, trimmed
1 teaspoon coconut oil, unrefined virgin
1 tablespoon sherry wine vinegar
1 tablespoon balsamic vinegar
2 tablespoons cheese, grated
1 pinch cracked black pepper

Steps:

Mix all salsa ingredients together in a bowl until combined.
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 10-15 min turning once. Cut top of filets to the middle to hold the juices of the marinade. Place fillets about 1/2 apart on grill pouring their marinade juices over top of them. Grill for 8 minutes then, pour reserved marinade over top of them and continue grilling for an additional 8 minutes or until easily flaked with a fork.
While fish is grilling break off tough ends of asparagus. Preheat non stick pan for 1 minute. Heat 1 teaspoon of unrefined virgin coconut oil for a minute over a medium heat. Add asparagus, cover with lead for 3-5 minutes until tender. Toss with Sherry vinegar and cook additional 2 minutes. Sprinkle a tablespoon of Balsamic vinegar, wrapped asparagus in the foil and reserved covered in the same pan.
Transfer to serving plate, top with salsa, top asparagus with fresh grated Romano cheese and enjoy!

Nutrition Facts : Calories 691.9, Fat 13.8, SaturatedFat 6, Cholesterol 125.4, Sodium 620.1, Carbohydrate 84, Fiber 15.2, Sugar 50.1, Protein 68.7

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

Ingredients

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.

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

Ingredients

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

CITRUS CHILEAN SEA BASS W/ PINEAPPLE MANGO SALSA

Citrus Chilean Sea Bass W/ Pineapple Mango Salsa image

Fresh, crisp, and filling! I love sea bass. 'Specially prepared this way. It's very hardy and does well grilled, sauteed, or baked/broiled. You can prepare the salsa a day or two in advance. Again, gotta love that chopping therapy! :) If you don't like mango or pineapple, you can sub w/ any fruit such as peach or mandarin oranges. YUM!

Provided by MixnVixn

Categories Tropical Fruits

Time 44m

Yield 4 fillets, 4 serving(s)

Number Of Ingredients 26

Ingredients

4 (4 ounce) chilean sea bass fillets
salt and pepper
1 small red onion, chopped
1/2 cup green onion, whites included, finely diced into rounds
2 tablespoons olive oil
1 tablespoon lemon zest
1 tablespoon orange zest
1 tablespoon lime zest
1/2 cup fresh squeezed lemon juice
1/2 cup fresh squeezed orange juice
1/2 cup fresh squeezed lime juice
2 garlic cloves, minced
1/2 tablespoon gingerroot, grated
1/8 teaspoon sea salt
1/2 tablespoon cracked black pepper
1 pinch garlic salt
1 medium mango, diced
1 cup fresh pineapple, diced
1 cup fresh cilantro, chopped
2 tablespoons red onions, finely chopped
1 jalapeno, seeded, finely diced (optional)
2 tablespoons green onions, whites included, finely diced into rounds
2 tablespoons lime juice
1 tablespoon agave nectar
1 pinch salt
1 pinch cracked black pepper

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 :).

Nutrition Facts : Calories 294.8, Fat 9.7, SaturatedFat 1.6, Cholesterol 46.9, Sodium 198, Carbohydrate 31.9, Fiber 3.7, Sugar 21, Protein 23.4

GRILLED SEA BASS WITH TROPICAL SALSA

Grilled Sea Bass with Tropical Salsa image

Categories Fish Fruit Tomato Mango Pineapple Bass Bell Pepper Grill/Barbecue Healthy Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

1 cup 1/4-inch pieces peeled, cored pineapple
3/4 cup 1/4-inch pieces peeled, pitted mango
2/3 cup 1/4-inch pieces red bell pepper
1/2 cup 1/4-inch pieces seeded tomato
1/3 cup 1/4-inch pieces seeded English hothouse cucumber
1/3 cup 1/4-inch pieces red onion
3 tablespoons minced fresh cilantro
2 tablespoons minced fresh mint
2 tablespoons minced seeded jalapeño chili
2 tablespoons fresh lime juice
6 6-ounce sea bass fillets
Olive oil

Steps:

Combine first 10 ingredients in medium bowl; toss to blend. Season salsa with salt. Chill to blend flavors, at least 1 hour and up to 4 hours, tossing occasionally.
Prepare barbecue (medium-high heat). Brush fish with oil; sprinkle with salt and pepper. Grill until just opaque in center, about 5 minutes per side. Transfer to plates. Top with salsa and serve.

Tips:

For the best flavor, use fresh, ripe citrus fruits. Limes, lemons, and oranges are all good choices.
Don't be afraid to experiment with different types of chiles. Jalapeños, serranos, and habaneros all add a nice kick of heat.
If you don't have fresh pineapple or mango, you can use canned or frozen fruit. Just be sure to drain the fruit well before using.
Make sure to season the fish well with salt and pepper before cooking. This will help to enhance the flavor of the fish.
Cook the fish until it is just cooked through. Overcooked fish will be dry and tough.
Serve the fish immediately with the pineapple-mango salsa. The salsa will add a bright, tropical flavor to the fish.

Conclusion:

This citrus Chilean sea bass with pineapple-mango salsa is a delicious and easy-to-make dish that is perfect for a special occasion. The fish is cooked to perfection and the salsa is a perfect complement to the fish. This dish is sure to impress your guests!