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Wasabi-Glazed Striped Sea Bass with Mango Relish Recipe


Wasabi-glazed sea bass with mango relish

A delicious Asian recipe with robust flavors.


For the mango relish:

  • 1 small mango, diced
  • 2 tablespoons diced red bell pepper
  • 1 tablespoon diced red onion
  • 2 tablespoons diced green bell pepper
  • 1 tablespoon parsley chopped
  • ½ tablespoon garlic, minced
  • 1 tablespoon lime juice
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons lemon juice
  • 1 teaspoons vegetable oil
  • Kosher salt, to taste
  • White pepper, to taste

For the sea bass:

  • Four 4-ounce striped sea bass fillets, skin-on
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon soy sauce
  • ¼ teaspoon wasabi powder
  • ½ teaspoon sesame oil
  • ¼ teaspoon sugar
  • Kosher salt, to taste
  • White pepper, to taste
  • 2 tablespoons parsley, chopped, for garnish


For the mango relish:

Combine all of the ingredinets in a large bowl and then chill. 

For the sea bass:

Turn grill on medium heat.In small bowl combine the Worcestershire sauce, soy sauce, wasabi powder, sesame oil, sugar, salt, and pepper.

Brush bass with mixture. Place on grill, flesh side down. Grill for 4 ½ minutes. Turn fish over with a fish spatula and grill for another 4 ½ minutes.

Place striped sea bass fillet in center of plate. Top each fillet with mango relish and garnish with parsley.