Best 7 Grilled Sea Bass Mango Grapefruit And Avocado Salad Recipes
Indulge in a culinary symphony with our Grilled Sea Bass with Mango, Grapefruit, and Avocado Salad. This tantalizing dish takes you on a tropical adventure, where the delicate flavors of the sea bass intertwine harmoniously with the vibrant medley of fruits and avocado.
The sea bass, expertly grilled to perfection, boasts a crispy skin and succulent flesh, infused with a subtle smokiness that enhances its natural sweetness. The accompanying salad is a vibrant chorus of flavors, featuring juicy mango, tangy grapefruit, and creamy avocado, all tossed in a zesty lime vinaigrette.
With a delightful balance of textures and flavors, this dish promises an unforgettable dining experience. The grilled sea bass, with its flaky texture, pairs beautifully with the crisp and refreshing salad. Each bite tantalizes your taste buds with a burst of citrusy sweetness, complemented by the creamy richness of the avocado.
Accompanying the main course are three additional recipes that elevate your culinary journey. The Grilled Shrimp and Avocado Salad offers a lighter alternative, while the Grilled Salmon with Mango Salsa brings a tropical twist to the classic salmon dish. And for a refreshing side, the Grapefruit and Avocado Salad provides a vibrant and tangy complement to your meal.
Prepare to embark on a culinary adventure with our Grilled Sea Bass with Mango, Grapefruit, and Avocado Salad. This extraordinary dish, along with its accompanying recipes, promises to captivate your senses and leave you craving more.
GRILLED SEA BASS, MANGO, GRAPEFRUIT AND AVOCADO SALAD
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 51m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Place first 6 ingredients in processor until almost smooth. Add juice and blend well. Season spice mixture with salt pepper. Sprinkle fish with salt and pepper. Rub the spice mixture over each fillet. Refrigerate 2 hours.
- Preheat grill. Remove fish from marinade and season with salt and pepper. Grill for 3 minutes on each side.
- Whisk together the ingredients and season with salt and pepper to taste.
- Place greens in a large bowl and drizzle with some of the dressing, season with salt and pepper and toss to coat, divide among 8 plates.
- Arrange grapefruit segments and mangoes atop greens and drizzle with some of the dressing; place 1 fish fillet along each salad. Top fish with avocado.
AVOCADO AND GRAPEFRUIT SALAD
Provided by Ina Garten
Time 10m
Yield 4 to 6 sevrings
Number Of Ingredients 7
Steps:
- Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
- Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
- Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.
MANGO AND AVOCADO SALAD
Steps:
- In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Serve immediately.
GREEN SALAD WITH MANGO AND AVOCADO
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 1/2 thinly sliced small white onion in ice water, 15 minutes; drain and pat dry. Whisk 2 tablespoons lime juice, 1 tablespoon orange juice and 1/2 teaspoon honey in a large bowl; whisk in 2 tablespoons olive oil. Add 1/2 head chopped green-leaf lettuce, 1 diced mango, 1/2 diced English cucumber and the onion; season with salt and pepper. Add 1 diced avocado and toss.
GRILLED SEA BASS, MANGO, GRAPEFRUIT AND AVOCADO SALAD
Categories Fish Leafy Green Low Cal Low/No Sugar Wheat/Gluten-Free Grapefruit Mango Avocado Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 20
Steps:
- Make fish:
- Grind first 6 ingredients in processor until almost smooth. Add juice and blend well. Season spice mixture with salt and pepper. Sprinkle fish with salt and pepper. Rub 2 teaspoons spice mixture over each fillet; place on waxed-paper-lined tray. Refrigerate 2 hours.
- Make salad:
- Whisk juice, oil, vinegar, mint and ginger in small bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be made 2 hours ahead. Let stand at room temperature.)
- Spray barbecue rack with nonstick spray; prepare barbecue (medium-high heat). Spray fish with nonstick spray. Grill until just opaque in center, about 3 minutes per side. Transfer fish to plate.
- Toss greens in large bowl with enough dressing to coat; divide among 6 plates. Arrange grapefruit segments and mangoes atop greens; drizzle with some dressing. Place 1 fish fillet alongside each salad. Top fish with avocado. Serve, passing any remaining dressing separately.
GRILLED SEA BASS
This is a truly flavorful dish with a lovely plate presentation. My mom and I experimented and made this for lunch. It came out so good I promptly went to the fish market so I could make it for my dinner guests that night. YUMMY!
Provided by ZSTYLIN
Categories BBQ & Grilling Seafood
Time 40m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 0.8 g, Cholesterol 77.9 mg, Fat 12.2 g, Fiber 0.1 g, Protein 28.2 g, SaturatedFat 4.9 g, Sodium 237 mg, Sugar 0.1 g
GRILLED SEA BASS WITH TROPICAL SALSA
Categories Fish Fruit Tomato Mango Pineapple Bass Bell Pepper Grill/Barbecue Healthy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
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:
- Use the freshest ingredients possible. This will ensure that your grilled sea bass and mango-grapefruit-avocado salad is as flavorful as possible.
- Make sure your sea bass is properly cooked. The fish should be cooked through but still moist and flaky. Overcooked sea bass will be dry and tough.
- Don't overcrowd the grill. If you're grilling multiple pieces of sea bass, make sure to give them enough space so that they can cook evenly.
- Serve the grilled sea bass immediately. This will help to ensure that the fish is at its best.
Conclusion:
Grilled sea bass with mango-grapefruit-avocado salad is a delicious and healthy meal that is perfect for a summer cookout. The sea bass is grilled to perfection and the salad is a refreshing and flavorful complement. This dish is sure to impress your guests and is a great way to enjoy the fresh flavors of summer.
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