Gluten-free, Dairy-free, Nut-free
YIELDS: 4 servings
Grilled Black Sea Bass
- 1 whole black sea bass, about 3 pounds
- 2 Tbsp canola oil
- Salt and pepper, to taste
- 2 ripe mangos, peeled, seeded and chopped roughly
- 3 Tbsp canola oil
- 1 Tbsp red wine vinegar
- 2 tsp diced red onion
- ½ tsp finely chopped fresh jalapeño pepper
- ½ tsp finely chopped garlic
- ½ tsp chopped mint
Ask your fish seller to clean the bass, snip off the long fins and remove the gills. Leave the head on.
To make the Mango Salsa, combine all ingredients and refrigerate overnight. Before serving, allow the salsa to warm up to room temperature.
Season the fish with salt and pepper, coat with the oil and refrigerate for at least an hour before grilling.
Heat up grill. Charcoal is best, however gas grills do provide an even heat and are convenient.
Place the oiled fish onto a hot spot to sear the skin. Flip the fish after 5 minutes. When the skin of the fish is crispy, move it to a cooler area of the grill to finish cooking. Avoid turning the fish too often, as it may come apart on the grill.
Cook the fish until it begins to flake when pressing down near the head. Total cooking time will be under 25 minutes.
Remove the bass from the grill and place it on a serving platter. Serve the Mango Salsa on the side.
Recipe submitted by Lou Farrell of Fresh Fun Foods. Connect at 215-353-8947. August 2014.