A Variation Of Those Grilled Chilean Sea Bass Recipes With A Different Salsa

I have decided to add another common recipe with a simple twist. For me, cooking Chilean sea bass recipes with a wide variety of salsa can give you a wide variety of recipes for Chilean sea bass. In this recipe, we have a good different type of salsa. It is composed of real mango and some red pepper salsa which can give a rich taste that can contrast with the taste of the fish. This is actually good, especially if your mouth is looking for an outrageous kind of taste. And by the way, this is one of those Chilean sea bass recipes with a salsa which is a mixture of two salsa. I have actually learned this fish recipe a few months ago and to me, it actually tastes good. If you are looking for a more vitamins in your food then I think this is one of those recipes that can be great for you. It contains healthy fish oil and some anti oxidants from the salsa. This dish is good for a six servings, if you want to make it bigger then feel free to make it big. Now let us start gathering the ingredients for this Chilean sea bass recipe.

-olive oil
-six pieces of Chilean sea bass fillets
-ground black rapper
-two diced red peppers
-four firm mangoes
-two seeded and finely chopped jalapeno peppers
-four pieces of finely chopped green onions, light green parts only
-two tablespoons of virgin olive oil
-one fourth cup of finely chopped cilantro
-two lime juice

Gather up the ingredients needed for this recipe and then start preheating the grill. Slice each piece of mango on each side of the pit to yield two thick slices. Using a large spoon, scoop mango flesh in one piece of the mango skin. Repeat this with all slices. Season the pieces with salt and pepper. Put the mango slices upside down on the grill and then grill them until they are lightly charred. This would usually take about two minutes. Then turn up the mango slices to the opposite side and then grill for another two minutes. After that set them aside for cooling. Mix together the green onion, red pepper, jalapeno pepper and the olive oil in a large empty bowl. Once the mango slices are cool, dice of them up. Include the diced mango to the mixing bowl together with lime juice, salt, pepper and cilantro. Toss them up so you can combine them all. Taste the salsa and then adjust it according to your preference. And then set it aside. Brushed the fish fillets on both sides with olive oil and then season them with salt and pepper. Grill the Chilean sea bass fillets for about five minutes per side or until they are opaque in the center area. After the fillets are cooked, garnish the fillets with mango salsa and then serve them up right away.

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