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    Posted In: Main Entrees
    January 17, 2022 — by Julie — Leave a Comment

    Home » Delish » Main Entrees » Chilean Sea Bass with Mango Salsa

    Chilean Sea Bass with Mango Salsa

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    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.

    Chilean sea bass with mango salsa and rice on a plate.

    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.

    ingredients for Chilean sea bass and mango salsa.

    How To Make

    1. 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.
    2. Pat dry the Chilean sea bass on both sides with a paper towel. Season generously on both sides with salt and pepper.
    3. 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.
    4. Squeeze fresh lemon juice over the cooked fish if desired, top it off with mango salsa, and enjoy.
    mango salsa in a white bowl.

    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.
    white fish with broccoli, mango salsa, green beans, and a lemon.

    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

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!

    Chilean sea bass with mango salsa and rice on a plate.

    Chilean Sea Bass with Mango Salsa

    Print Recipe Pin Recipe
    Course: Entree
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 12 minutes
    Total Time: 22 minutes
    Servings: 2
    Calories: 579kcal
    Author: Julie Maestre
    This Chilean sea bass with mango salsa is packed with irresistible flavors. Made with just a handful of ingredients in under 30 minutes!

    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.

    Nutrition

    Calories: 579kcal | Carbohydrates: 39g | Protein: 29g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 100mg | Sodium: 119mg | Potassium: 462mg | Fiber: 5g | Sugar: 33g | Vitamin A: 3076IU | Vitamin C: 89mg | Calcium: 47mg | Iron: 1mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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