Grilled Chilean Sea Bass with Sweet & Sour Thai Mango Salad
Grilled Chilean Sea Bass
4 oz. Olive Oil
2 oz. Coconut Oil (liquefied)
4 oz. Pineapple Juice
2 oz. Mango Juice
3 oz. Champagne
3 oz. Raw Honey
½ TBSP. Chopped Garlic
Juice of ½ Lime
¾ TBSP. Dijon Mustard
4-6 oz. Sea Bass Steaks with Skin on
• Add all the marinade ingredients in a glass bowl and whisk together to combine.
• Let sit for 15 minutes and then add the Sea Bass to the marinade.
• Cover with plastic and refrigerate for 2 ½ hours, turning ½ way through.
• Remove from marinade, and lightly pat the fish dry. Throw away the marinade.
• Heat your grill to medium and place the fish skin side down on the grill.
• Grill for 4-5 minutes, flip and grill another 3-5 minutes until the center is opaque and the fish is just cooked through.
• Remove from Grill and Season with salt and pepper.
• Serve with Steamed Rice or Quinoa.
Sweet & Sour Thai Mango Salad
2 Mangos (1-Green, 1-Ripe)
1 Granny Smith Apple 1 Sweet Bell Pepper ¾ Cup Green Cabbage
1 Red Onion
2 Jalapenos
1 Shallot
3 TBSP. Toasted Slivered Almonds
1 TBSP. Each of Fresh Mint, Basil, Green Onion and Cilantro
3 TBSP. Fresh Lime Juice
Zest of One Lime
2 TBSP. Fresh Tangerine Juice
1 TBSP. Fresh Lemon Juice
4 TBSP. Raw Honey
4 TBSP. Coconut Aminos or Fish Sauce
• In a large mixing bowl, add the following ingredients.
• Peel the green and ripe mangos, shred or cut into matchsticks.
• Remove stem and seeds from bell pepper and cut in matchsticks.
• Add the chopped cabbage, fresh herbs and shallot, finely sliced.
• While grilling the fish, slice the red onion into rings, skin removed.
• Add the sliced onion and whole jalapenos to the grill.
• Cook each side 3-4 minutes until grill marks form, then remove from the grill.
• Let cool, then cut the onion rings into quarters and add to the bowl.
• Remove the stem (and seeds if desired) from the jalapenos and chop.
• In a separate bowl, whisk together the lime, lemon and tangerine juice,
• Lime zest, honey and coconut aminos.
• Shred the apple into your bowl and add the toasted almonds.
• Pour over citrus dressing and toss until coated.
Serves 4
by: Jenny Lesch - Private Chef
