This Chilean sea bass with mango salsa is packed with irresistible flavors. Made with just a handful of ingredients in under 30 minutes!
I try to serve seafood for dinner at least once a week because it’s healthy and super easy to cook. Enjoy this with white rice and green beans almondine for a complete meal.
Why You’ll Love This Recipe
- The fish cooks for about 6 minutes on each side, so a total of 12 minutes! You just can’t beat it.
- I love that the fish is flaky, slightly charred, and perfectly seasoned on both sides.
- The mango salsa is sweet, savory, and fresh! Compliments the Chilean sea bass perfectly.
Ingredient Notes
Chilean Sea Bass – Also known as Patagonian toothfish can be pricey therefore I highly recommend seasoning it with only salt and pepper. Too many spices can overpower the fish. Also, be careful not to overcook the fish.
Mangos – I like to use slightly ripe mangos for this recipe. If mangos aren’t in season, feel free to use pineapple instead.
Cilantro – If you’re not a fan of cilantro use fresh parsley or simply omit it.
How To Make
- Start by preparing the mango salsa. In a large bowl, combine the diced mangos, scallions, onions, jalapenos, cilantro, vinegar, honey, cumin, olive oil, and lime juice. Season with salt and pepper.
- Pat dry the Chilean sea bass on both sides with a paper towel. Season generously on both sides with salt and pepper.
- Heat about 3 tbsp of oil in a skillet over medium-high heat. Add the Chilean sea bass to the skillet skin side down. Reduce the heat to medium and cook for about 6 minutes on each side. Depending on the thickness of the sea bass. If the pieces are on the thinner side cook for 4-5 minutes or until it reaches an internal temperature of 145 degrees F.
- Squeeze fresh lemon juice over the cooked fish if desired, top it off with mango salsa, and enjoy.
Top Tips
- If your mangos are perfectly sweet, omit the honey.
- You can use any type of fish fillets you prefer. Salmon, halibut, or red snapper go great with fresh mango salsa too!
- The mango salsa is fairly mild when it comes to heat but feel free to add the jalapeno seeds if you want it spicy.
- Remove Chilean sea bass fillets from the fridge for at least 15 minutes before cooking.
Storage
Chilean sea bass with mango salsa will keep about 3 days in the refrigerator sealed in a zippered bag or air-tight container. Only reheat the fish, always serve the mango salsa cold.
More Recipes You Might Enjoy
- Air Fryer Honey Chilean Sea Bass
- Crab Stuffed Salmon
- Pan-Seared Chilean Sea Bass
- Spinach Stuffed Salmon
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Chilean Sea Bass with Mango Salsa
Ingredients
- 1 lb Chilean sea bass
- salt and pepper to taste
- 3 tbsp oil
Mango Salsa
- 2 mangos ripe
- 1 scallion
- 1/2 jalapeno deseeded and diced
- 1/2 red onion finely diced
- 1/2 lime juiced
- 1 bunch fresh cilantro
- 1/2 tsp cumin optional
- 1 tbsp olive oil
- 1/2 tsp vinegar
- 1 tsp honey or to taste
- salt and pepper to taste
Instructions
- Start by preparing the mango salsa. In a large bowl, combine the diced mangos, scallions, onions, jalapenos, cilantro, vinegar, honey, cumin, olive oil, and lime juice. Season with salt and pepper.
- Pat dry the Chilean sea bass on both sides with a paper towel. Season generously on both sides with salt and pepper.
- Heat about 3 tbsp of oil in a skillet over medium-high heat. Add the Chilean sea bass to the skillet skin side down. Reduce the heat to medium and cook for about 7 minutes on each side. Depending on the thickness of the sea bass. If the pieces are on the thinner side cook for 4-5 minutes or until it reaches an internal temperature of 145 degrees F.
- Squeeze fresh lemon juice over the cooked fish if desired, top it off with mango salsa, and enjoy.
Notes
- If your mangos are perfectly sweet, omit the honey.
- You can use any type of fish fillets you prefer. Salmon, halibut, or red snapper go great with fresh mango salsa too!
- The mango salsa is fairly mild when it comes to heat but feel free to add the jalapeno seeds if you want it spicy.
- Remove Chilean sea bass fillets from the fridge for at least 15 minutes before cooking.
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