Mango Salsa Sea Bass

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Simply prepared Wild Caught Sea Bass with an easy Mango Salsa is the perfect summer dinner. While the fish is sautéing on the stove, you can prepare the salsa and hope you will have some leftovers salsa for dessert! It is a winning combo!

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Here is what you need:

Fish

• 4 Sea Bass filets, or any fish you love

• 4 tbs olive oil

• Salt & Pepper

Mango Salsa

• 1 mango, peeled, cored and diced

• 1 cup cilantro, chopped

• 1 small red onion, diced small

• 1 jalapeño, diced small

• 2-3 garlic cloves, minced

• 1 lime, juice & zest

• Red pepper flakes, as you like

• 3 tbs olive oil

• 2 tbs red wine vinegar

• Sea salt & pepper

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Let’s do this:

1. Pat the fish dry and season with salt and pepper on both sides.

2. Warm up the olive oil in a skillet on medium heat, place the fish and let it sauté for about 3 minutes on each side. Make sure the oil is not too hot so it burns the fish before it is cooked on the inside. Let it sauté slow and steady until a nice golden crust forms. Flip to the other side only when you like the way it is done on the bottom.

3. While the fish is on the stove, combine the salsa ingredients in a bowl and toss well.

4. Place the cooked fish on a platter and top with the salsa just before serving.

Good to know:

1. Any fish can work with this recipe. I have done this recipe with salmon or any other fish that is available in the market.

2. As always, try to get Wild Caught fish, as farm raised fish tend to grow in less ideal conditions and fed processed food.

3. Cilantro can be swapped with parsley, I have done this salsa both ways and it as delicious with parsley as it is with cilantro.

4. Patting the fish dry ensures crispier on the outside result.