Chilean Sea Bass with Mango Salsa
This Chilean sea bass with mango salsa is packed with irresistible flavors. Made with just a handful of ingredients in under 30 minutes!
Servings: 2
Calories: 579kcal
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