Best Chilean Sea Bass Recipe

Best Chilean Sea Bass Recipe
Staff Writer
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If you're looking for a fish to grill, try the Chilean sea bass. It's firm flesh makes it an optimal choice. Serve along side this mango salsa for added spice and flavor.

6
Servings
213
Calories Per Serving
Deliver Ingredients

Ingredients

for the fish

  • 2 Pounds Chilean Sea Bass, cut into 6 fillets
  • Olive oil
  • Salt and pepper

for the salsa

  • 4 mangoes, skin removed and diced
  • 2 red bell peppers, diced
  • 4 green onions, sliced
  • 1 jalapeño peppers, seeded and diced
  • 2 Teaspoons extra virgin olive oil
  • Juice of 1 lime
  • 1/4 Cup finely chopped cilantro

Directions

for the fish

Preheat a grill. Brush the fish fillets with olive oil and season with salt and pepper. Grill for about 5 minutes on each side, just until opaque in the center.

for the salsa

In a large bowl, combine the diced mango, red peppers, green onions, jalapeño, olive oil, lime juce, and cilantro. Mix to combine. 

Serve the fish with the mango salsa on top.

Nutritional Facts

Total Fat
6g
9%
Saturated Fat
3g
13%
Cholesterol
84mg
28%
Protein
37g
80%
Vitamin A, RAE
97µg
14%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Calcium, Ca
20mg
2%
Folate, total
10µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
82mg
26%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
390mg
56%
Selenium, Se
72µg
100%
Sodium, Na
236mg
16%
Water
115g
4%
Zinc, Zn
1mg
13%

Chilean Sea Bass Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Chilean Sea Bass Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Chilean Sea Bass Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.