Grilled Sea Bass with Jalapeno-Mango Salsa

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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Two 6-ounce pieces sea bass (white, black or striped)

Olive oil

Kosher salt and freshly ground black pepper

1 cup Jalapeno-Mango Salsa, recipe follows

1 lime, wedged

Cooked white rice, optional

Jalapeno-Mango Salsa: 

2 tablespoons vegetable oil

2 whole jalapeno chiles

2 tablespoons chopped fresh cilantro

2 mangoes, peeled, pitted and diced

1 lime, juiced

1/4 large red onion, minced

Kosher salt and freshly ground black pepper


  1. Heat a grill pan on the stovetop over medium-high heat. Drizzle the fish on both sides with olive oil and sprinkle with salt and pepper. Place the fish onto the hot grill pan and cook until opaque in the center, about 5 minutes per side. Transfer to a plate. Top each piece of fish with 1/2 cup Jalapeno-Mango Salsa and serve with lime wedges. Accompany with white rice if desired.

Jalapeno-Mango Salsa: 

Yield: 2 cups.
  1. Heat the vegetable oil in a small saute pan over medium-high heat. Lightly fry the jalapeno chiles, turning them in the pan until their skins are blistered, about 5 minutes. Set aside to cool. Once cooled, stem, seed and finely chop the jalapeno chiles and place them into a large mixing bowl. Add the cilantro, mangoes, lime juice and onions and season with salt and pepper. Serve immediately or store the salsa in the refrigerator in an airtight container for up to 3 days.
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