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Grilled Sea Bass with Mango Salsa and Coconut Rice
Created by: Howcan Team
Ingredients
- 4 sea bass fillets (6 oz each)
- 2 ripe mangoes, diced
- 1/2 red onion, finely chopped
- 1 red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeno pepper, seeded and minced
- 3 tablespoons lime juice
- 1 cup jasmine rice
- 1 1/2 cups coconut milk
- 1/2 cup water
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, combine the diced mangoes, red onion, red bell pepper, cilantro, jalapeno, and 2 tablespoons of lime juice to make the mango salsa. Season with salt and pepper to taste. Set aside.
- Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and keep warm.
- Brush the sea bass fillets with vegetable oil and season with salt and pepper. Grill the sea bass for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.
- Divide the coconut rice among 4 plates. Top each with a grilled sea bass fillet and a generous spoonful of mango salsa. Drizzle with the remaining lime juice and serve immediately.
Grilled Sea Bass with Mango Salsa is a delightful dish that perfectly balances the flavors of the sea with the sweetness of tropical fruit. This dish has its roots in the coastal regions of the Caribbean, where fresh seafood and vibrant fruits are abundant. The succulent sea bass is expertly grilled to perfection, infusing it with a smoky charred flavor. The mango salsa, with its zesty and refreshing notes, complements the rich, flaky fish. The side of coconut rice adds a creamy and aromatic element, elevating the entire dining experience. Renowned chefs in the Caribbean, such as Chef Nina Compton in St. Lucia, have perfected this dish, making it a must-try for seafood enthusiasts. For the best version of this dish, sourcing high-quality sea bass and ripe, juicy mangoes is crucial. The balance of flavors and textures is key, so the salsa should have a perfect mix of sweetness, acidity, and a hint of heat. While grilling is the traditional method, some chefs also opt for pan-searing the sea bass for a crispy skin. This dish is a celebration of the sea and the tropics, a true culinary delight that transports diners to a sun-kissed paradise.
40 min
4
380 calories
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