Chilean Sea Bass with Mango Salsa

OK, so is anyone else reeling after Monday and Tuesday’s Bachelor dumpster fire finale?!

I mean…wow. W O W.  Let me know if you want me to do a post on it tomorrow.

Anywho, it’s Wednesday. And I’m hunkered down in my apartment, wearing my favorite puffy down slippers, with the snow absolutely pummeling the streets below. I swear, the snowflakes are the size of quarters!

Apparently they’ve named it, “Winter Storm Quinn” — but frankly, I think that’s just one more way the media manipulates us with fear and overselling. And well, I’m over it.


But, one of my favorite things to do when it’s snowin’ and blowin’ outside is to fire up the oven, and cook a beautiful meal.

So, tonight, I’m sharing one of my most popular recipes.


It’s perfect for a Friday night in Lent. But also, for whenever you have company, and really want to impress your guests.

Chilean Sea Bass with Mango Salsa, and Zesty Cilantro-Lime Wild Rice!


It’s bright and beautiful on the plate, the flavor is freaking outrageous, and it’s super healthy to boot.

It’s grain and gluten free, Specific Carb Diet friendly, and Paleo (minus the rice)!


And the beauty of this meal is that – not only does that salsa make incredible leftovers, but it is just so modifiable.

You can really use any white fish you want – Sea Bass was my favorite – but truthfully, that is more of a “special occasion” fish, because it’s a little more expensive.

I made this all the time with Cod — it’s affordable, high quality, and easily available. But you could use monkfish (aka poor man’s lobster – another personal fav), haddock or halibut (also worth the splurge).

But this salsa is so versatile.

You can add it to salads. Serve it with chips. Even eat it on it’s own! Or for a vegan meal idea — add a drained/rinsed can of black beans and corn to the mix, serve it over rice and go to town!

However you choose to make it…I guarantee, you will love it. And so will the loved ones you serve it to. They will “rave” about it…just like my family did.

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Here’s what you need: (Serves 4)

1 white fish fillet (or 1/2 pound) per person
1 lemon, zest and juice

1/4 red onion
1/2 red pepper
1/2 cucumber, seeded and diced
1 mango, diced
1 avocado, diced
Juice of 1 lime
2 tsp EVOO
1/4 cup chopped cilantro
salt and pepper

Rice: **Not Paleo or SCD friendly
1 cup dry wild rice, cooked per/package directions with vegetable stock
1 lime, juice and zest
1/4 cup chopped cilantro

Saucer with lid
Large bowl
Microplane grater/zester
Baking Sheet
Tin Foil (I use nonstick and it is literally a game changer)
Good Chef’s knife (This is the one I use and love!)


Preheat oven to 400 degrees Fahrenheit.

First, get your rice cooking, since this takes the longest to do. (About 60 minutes.)

Cook it according to the package directions. I use vegetable stock instead of water to really boost the flavor. Also – it is really important to leave the lid on while cooking rice. (Read — no peeking!) After it has absorbed all the liquid, remove the lid, fluff it with a fork, and stir in the lime juice, zest, and cilantro. Season with salt and pepper to taste.

While that’s cooking, chop and combine all the salsa ingredients (except the avocado – add it just before serving) in a large bowl and pop in the fridge for at least 30 minutes.

Line a baking sheet with tin foil, and rub with olive oil. Place the fish fillets on the sheet. Drizzle with about 1 Tbsp of olive oil, and sprinkle with salt and pepper. Also, squeeze and zest a lemon on top of the fillets.

Bake for 25-30 minutes, until the thickest part of the fillet flakes easily.

To serve, top each fillet with 1/2 cup of salsa, and rice on the side.


This is everyone’s favorite dish for a reason. I mean, it has so much going for it.

First of all, this is truly a stunning dish with all the colors. You set this down in front of someone, and they are instantly taken with the reds, greens and yellows, dancing on the plate.


And then the flavor palate. Ooh wee…You’ve got the delicate, buttery sea bass that just melts in your mouth, coupled with the crunchy, nutty wild rice – with this punch of bright lime and fresh cilantro.

And that *zing* of flavor is echoed in the salsa! With the intense juicy sweetness in the mango, and the crunchy peppers and cucumbers. And all rounded out by the creamy, buttery avocado. mmm mmm mmm

And if you’ve never had real wild rice – I’m talking, not from an Uncle Ben’s “rice medly” — but real, crunchy, takes-at-least-45-minutes-to-cook wild rice…consider this your personal invitation. It was one of my favorite foods growing up. Just do it.

Believe me – this will become your new favorite dish.

In fact, in my family, we’ve had this requested for birthdays, Easter, dinner parties, Christmas Eve — it’s that good. And it’s also easy enough to make any night of the week.


Alright, that’s all for now!

If you need me, I’ll be listening to Bachelor recap podcasts, and trolling Twitter like the basic millennial I am 🙂

For more recipes, you can get my e-cookbook here, or visit my food blog, GlutenFreeHappyTummy!




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44 responses to “Chilean Sea Bass with Mango Salsa”

  1. So… Just because I found this out recently, I’m going to be “one of those people.”

    “Given its name, which conjures up exotic notions of South American fisherman carefully acquiring this prized fish off the coast of Chile, the price may seem appropriate. But only a minority of Chilean sea bass come from the coast of Chile. Many fish sold under the name hail from arctic regions. Moreover, the fish isn’t even a type of bass; it’s a cod. Until 1977, the name Chilean sea bass didn’t exist and few people ate the fish before the 1990s. Prior to that, scientists knew the fish by the less mouth-watering name of Patagonian or Antarctic toothfish.”

    You can read all about the marketing invention of the tooth… I mean Chilean Sea Bass at this link:

    • How interesting!! thank you for sharing that!! now that you mention it, it really does sounds like a marketing ploy! hah! Hugs and love xox

  2. OMG – The Bachelor,,,,,smut 🙂 I have had Sea Bass before and it is so yummy. I have also had Mango Salsa but never with fish. Sounds really good.

    So, I saw it coming with the Bachelor. I only watched the final rose and the “dumping” and I called it. He was pressured into making a decision and you could see it on his face he wasn’t certain. For the record – I only watched because my wife had it on. I added commentary for her though – it was awsome 🙂

    • thanks! yeah, it is such a refreshing and yummy flavor combo!! Yeah the Bachelor was just horrific to watch, and yet — i couldn’t look away. so bad. thanks for stopping by! Hugs and love xox

  3. This sounds, looks, smells (in my mind) wonderful. We might try it! God bless you in the blustery City! Prayers for you and family.

    • Thanks so much Rob! Oh yes – definitely smells delicious too! Haha Hugs and love xox

    • Thank you so much!!! I hope you do! It def won’t disappoint 🙂 Hugs and love xox

  4. Please share your perspective of the season finale of the Bachelor! I would be interested to know what you think. I know that it hit close to some deep old wounds from a previous relationship for myself.

    • Hi Jenni! Thanks for sharing that. Yeah it was a rough finale to watch for sure. I’ll def try to include my thoughts in tonight’s post! Hugs and love xox

  5. I’m printing this one, too! I’ve wanted to eat more fish, but haven’t had much luck finding good recipes. This is going in the recipe file, near the front. Thank you!!

  6. I love mango salsa. And I do enjoy seafood – but (not so) secretly I’m a big baby and feel like I’ll mess it up if I try cooking it for myself. Also my husband doesn’t do much fish, so if I’m getting him to try it, I want it to be really good and not because of my preparation! But it looks delish nonetheless.

    I’ve watched through Monday’s Bachelor. I wasn’t able to catch Tuesdays live, and it still wasn’t on Hulu as of last night, but even without seeing the very end – dumpster fire is right! Would love to hear (read) a blog post on it though 🙂

    • Thanks! Yeah i was really apprehensive about cooking seafood too – but i found it’s actually easier than anything else! A little lemon, olive oil and salt and pepper and you’ve got a fool proof method! Yeah – dumpster fire for sure. I’m just finishing up a post on it for tonight! Hugs and love xox

  7. The guest on last night’s Coast-to-Coast was talking up gluten-free diets. He said the Japanese don’t suffer the diseases of the West because they live on rice and sweet potatoes (which is basically what he eats along with a lot of supplements). I thought I was doing alright — living on rice and broccoli — until he said to avoid cruciferous vegetables which interfere with vitamin absorption. Well, if I were taking a dozen vitamin pills every day I’d be worried about absorption, too.

    If I’m in the mood I’ll cook a pot of wild rice, but in this age of short attention spans I usually do a couple of the store-brand bag ‘n boil which are ready in 10 minutes. It saves a lot of money, too.

    • Interesting!! oh gosh i couldn’t live without my cruciferous veggies! broccoli is one of my favorite foods! haha thanks for stopping by! hope you try some wild rice 🙂 it’s def worth the effort! oxoxox

      • Here’s a simple side dish with rice and broccoli. I start with 2-cups chopped California blend (broccoli, cauliflower and carrots) plus one additional cup of chopped broccoli.

        I do not use a steamer. In a regular stove pot add your 3-cups chopped vegetables, 1-cup water, 6-shakes Original Mrs. Dash and 3-teaspoons turmeric.

        Bring water to a boil, turn down heat, cover and let simmer for 7-8 minutes. (Depending on how finely cut your vegetables are they may need an additional 1-3 minutes cooking time.)

        When finished cooking do not drain water. There’s lots of vitamins, minerals and flavor in the water. Add 2-3 cups precooked rice, a dab of Smart Balance, stir, cover and heat over low temperature. This will allow the rice to absorb the flavors in the water.

        Taste for seasoning when fully heated. Scoop portions on a plate and garnish with avocado slices. For additional color and flavoring you can add chopped yellow, red and green peppers to your vegetable blend. (Adjust for cooking time and seasoning.)

    • thank you so much! hahaha yeah – it definitely works with this dish! 🙂 big hugs to you xo

  8. Mango Salsa? Salsa is supposed to be hot – this is new – I haven’t experienced such flavor before.

    Eating mango produces a lot of heat in your body, keeping you warm.

    Uh! Well, I’d call it a salad then, since you mix a lot of fresh veggies together in a way that the mixture can be eaten, as a meal, on it’s own.

    I’d eat rice and fish with something crisp – like chips or something – imagine fish and chips.

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