Chilean Fish With Honey Mango Sauce Recipes

CITRUS CHILEAN SEA BASS W/ PINEAPPLE MANGO SALSA

Citrus Chilean Sea Bass W/ Pineapple Mango Salsa image

Fresh, crisp, and filling! I love sea bass. 'Specially prepared this way. It's very hardy and does well grilled, sauteed, or baked/broiled. You can prepare the salsa a day or two in advance. Again, gotta love that chopping therapy! :) If you don't like mango or pineapple, you can sub w/ any fruit such as peach or mandarin oranges. YUM!

Provided by MixnVixn

Categories Tropical Fruits

Time 44m

Yield 4 fillets, 4 serving(s)

Number Of Ingredients 26

Ingredients

4 (4 ounce) chilean sea bass fillets
salt and pepper
1 small red onion, chopped
1/2 cup green onion, whites included, finely diced into rounds
2 tablespoons olive oil
1 tablespoon lemon zest
1 tablespoon orange zest
1 tablespoon lime zest
1/2 cup fresh squeezed lemon juice
1/2 cup fresh squeezed orange juice
1/2 cup fresh squeezed lime juice
2 garlic cloves, minced
1/2 tablespoon gingerroot, grated
1/8 teaspoon sea salt
1/2 tablespoon cracked black pepper
1 pinch garlic salt
1 medium mango, diced
1 cup fresh pineapple, diced
1 cup fresh cilantro, chopped
2 tablespoons red onions, finely chopped
1 jalapeno, seeded, finely diced (optional)
2 tablespoons green onions, whites included, finely diced into rounds
2 tablespoons lime juice
1 tablespoon agave nectar
1 pinch salt
1 pinch cracked black pepper

Steps:

Mix all salsa ingredients together in a bowl until combined. Season both sides of fillets with salt and pepper.
Preheat grill to high heat. Brush hot grill rack with olive oil to prevent sticking.
Mix all marinade ingredients together in a bowl. Reserve half for grilling process. Place sea bass fillets in glass baking dish or container. Pour marinade over top. Let set for 7-10 min turning once.
Place fillets about 1/2 apart on grill pouring their marinade juices over top of them. Grill for 7 minutes then turn over, pour reserved marinade over top of them and continue grilling for an additional 7 minutes or until easily flaked with a fork.
Transfer to serving plate, top with salsa, and enjoy!
I also like to serve mine with herb rice :).

Nutrition Facts : Calories 294.8, Fat 9.7, SaturatedFat 1.6, Cholesterol 46.9, Sodium 198, Carbohydrate 31.9, Fiber 3.7, Sugar 21, Protein 23.4

CHILEAN SEA BASS W/ PINEAPPLE MANGO SALSA AND STEAMED ASPARAGUS

Chilean Sea Bass W/ Pineapple Mango Salsa and Steamed Asparagus image

What once was in the Deep south Atlantic ocean around Antarctica wild-captured to become a coveted dish on your plate. Chilean Sea Bass has a firm, tender structure and remain moist after cooking. Sweet citrus combined with onion and chili in salsa highlight a flavor and a texture of Chilean Sea Bass. Warm and tender asparagus comforts this duo perfectly.

Provided by Anya White

Categories Bass

Time 37m

Yield 2 portions, 2 serving(s)

Number Of Ingredients 28

Ingredients

1 1/4 lbs chilean sea bass fillets
1 small red onion, chopped
1/2 cup green onion, whites included, finely diced into rounds
1/2 cup fresh squeezed lemon juice
1/2 cup fresh squeezed orange juice
1/2 cup fresh squeezed lime juice
4 garlic cloves, minced
1/2 tablespoon gingerroot, grated
1/8 teaspoon sea salt
1/2 tablespoon cracked black pepper
1 red sweet bell pepper, diced
1 medium mango, diced
1 cup fresh pineapple, diced
1 cup fresh cilantro, chopped
2 tablespoons red onions, finely chopped
1 teaspoon red pepper flakes
2 tablespoons green onions, whites included, finely diced into rounds
2 tablespoons lime juice
1 pinch red pepper flakes
1 pinch chili pepper
1 pinch salt
1 pinch cracked black pepper
1 1/2 lbs medium asparagus, trimmed
1 teaspoon coconut oil, unrefined virgin
1 tablespoon sherry wine vinegar
1 tablespoon balsamic vinegar
2 tablespoons cheese, grated
1 pinch cracked black pepper

Steps:

Mix all salsa ingredients together in a bowl until combined.
Preheat grill to high heat. Brush hot grill rack with olive oil to prevent sticking.
Mix all marinade ingredients together in a bowl. Reserve half for grilling process. Place sea bass fillets in glass baking dish or container. Pour marinade over top. Let set for 10-15 min turning once. Cut top of filets to the middle to hold the juices of the marinade. Place fillets about 1/2 apart on grill pouring their marinade juices over top of them. Grill for 8 minutes then, pour reserved marinade over top of them and continue grilling for an additional 8 minutes or until easily flaked with a fork.
While fish is grilling break off tough ends of asparagus. Preheat non stick pan for 1 minute. Heat 1 teaspoon of unrefined virgin coconut oil for a minute over a medium heat. Add asparagus, cover with lead for 3-5 minutes until tender. Toss with Sherry vinegar and cook additional 2 minutes. Sprinkle a tablespoon of Balsamic vinegar, wrapped asparagus in the foil and reserved covered in the same pan.
Transfer to serving plate, top with salsa, top asparagus with fresh grated Romano cheese and enjoy!

Nutrition Facts : Calories 691.9, Fat 13.8, SaturatedFat 6, Cholesterol 125.4, Sodium 620.1, Carbohydrate 84, Fiber 15.2, Sugar 50.1, Protein 68.7

HONEY MANGO SAUCE

Honey Mango Sauce image

Enjoy this tropical honey-mango sauce with a citrusy twist - ready in just 10 minutes!

Provided by By Betty Crocker Kitchens

Categories Condiment

Time 10m

Yield 8

Number Of Ingredients 3

Ingredients

1 medium mango, peeled and chopped
2 tablespoons honey
1/4 cup orange juice

Steps:

Place all ingredients in blender.
Cover and blend on high speed about 30 seconds or until smooth. Store covered in refrigerator up to 2 weeks.

Nutrition Facts : Calories 40, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 2 Tablespoons, Sodium 0 mg

HONEY MANGO SAUCE

Honey Mango Sauce image

Make and share this Honey Mango Sauce recipe from Food.com.

Provided by Ambervim

Categories Sauces

Time 25m

Yield 1 1/2 Cups

Number Of Ingredients 10

Ingredients

pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 teaspoon grated ginger
1 teaspoon grated lemon peel
2 tablespoons minced onions
1/4 cup lemon juice
2 cups mangoes, peeled and chopped
1/2 cup honey

Steps:

Combine all ingredients in a saucepan.
Bring to a boil over medium heat. Reduce heat and simmer until mangos are completely cooked, about 15 minutes.
Puree mixture then return to saucepan and simmer 5 minutes.

Nutrition Facts : Calories 494.5, Fat 1.1, SaturatedFat 0.3, Sodium 396.6, Carbohydrate 131.2, Fiber 4.5, Sugar 124.5, Protein 2.5

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