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Grilled Sea Bass with Pineapple Mango Salsa

Grilled Sea Bass with Pineapple Mango Salsa

2 ea. 8 oz. California Sea bass fillets

Salsa:

1 Cup           Fresh Pineapple, diced

1 Cup           Fresh Mango, peeled & diced

1 Cup           Tomatoes, diced

¼ Cup          Green Onions, thinly sliced

2 Tbsp          Vegetable Oil

1 Tbsp          Fresh Cilantro, chopped

1 Tbsp          Soy Sauce

1 Tbsp          Fish Sauce

2 Tsp           Ginger Root, finely minced

1                 Jalapeno Chile, finely chopped

2 Tsp           Rice Vinegar

2 Tsp           Garlic, minced

1 Tsp           Honey

Combine all the ingredients, cover, set aside and let it chill. It should make approximately 3 cups of salsa.

Procedure:

1. Grill the Sea Bass fillets on a broiler, either in the oven or an open barbeque and season with salt and black pepper, 1 teaspoon of granulated garlic and one teaspoon of onion powder, just sprinkle them on.
2. Then serve the fruit salsa on top of the fish after the fish is cooked.

Recommended wine:  Riesling

Note: Fresh fruit salsa is delicious and can also be done with grilled chicken too. If you cannot find the fish sauce you can substitute it with more soy sauce.

Chef Bert Cutino, CEC, AAC, HOF