Ladies and Gentlemen, I just ate the gosh darn best thing I’ve ever had in my life.
So last week, I posted a photo on Instagram of the meal I cooked my best friend, and oh my gosh I got bombarded with requests for the recipe!!!
Introducing, Chilean Sea Bass with Mango Salsa over Wild Rice and Broiled Asparagus
It’s absolutely phenomenal, if I do say so myself. My friend and I were practically melting to the floor in epicurean bliss.
Hahaha – Have I convinced you yet?!
Sea Bass is, in my personal opinion, the best fish out there. It is insanely buttery and flakey. Honestly, if you’ve never had it before — do yourself a favor and make this tonight. Plus, it’s the perfect canvas for any other flavors you want to pair with it.
Like — this mango salsa 🙂 Which I always make a bunch of so that I have leftovers for salads, eating with chips, eating by the spoonful, on top of avocado toast, etc.
Plus — this is Gluten Free, Paleo and Specific Carb Diet friendly! Yay!
SO, without ado…
Here’s What You Need: (Serves 2)
1 lb Chilean Sea Bass
1 lemon, zest and juice
2 tsp EVOO
1 ripe mango, small dice
1 red pepper, small dice
1 orange or yellow pepper, small dice (If you cannot find yellow or orange, use another red pepper)
1 english cucumber, seeded and small dice (also called a hothouse cucumber) — if using a “regular” cucumber, be sure to peel the waxy skin
1/4 red onion — minced
2 ripe avocados – diced (add right before serving to prevent browning)
1 bunch cilantro, minced
2 Tbsp EVOO
Juice of 2 limes
**The mango salsa can be made ahead of time!** To prepare, chop all the veggies (minus the avocado) and combine in a large mixing bowl. Toss with the lime juice, EVOO, a healthy pinch of salt and pepper. Cover and refrigerate until serving. Dice and mix in the avocado just before serving so it doesn’t brown.
Preheat oven to 375 degrees.
First, you’ll want to get the wild rice started because it takes the longest to cook. Cook 2 servings according to the package directions, using vegetable stock instead of water. It will take around 45-50 minutes. ((I promise, it’s worth the wait!))
Place your fish filet on a tinfoil-lined, olive oil-sprayed baking sheet. I pre-cut my filet into two servings before baking, but that’s optional. Drizzle a tsp or two of olive oil on top, sprinkle with salt and pepper and lemon zest, and squeeze the juice of 1/2 a lemon on top.
Bake in the middle rack for around 40 minutes, until flakey and cooked through.
Lastly, place your trimmed asparagus on a tinfoil-lined, olive oil-sprayed baking sheet. Spritz with olive oil (or toss with 1 Tbsp EVOO), sprinkle with salt and pepper, and bake for 25 minutes on the bottom rack.
Once the rice is finished cooking, fluff it with a fork, and fluff in the juice of one lime, 1 Tbsp good EVOO and 1/4 cup freshly diced cilantro.
To serve, place a bed of rice on the plate, top it with your sea bass filet. Then heap a mound of mango salsa on top of that, with the asparagus on the side.
Serve with a crisp white wine, and prepare to have an out of body experience. hahha
OK, this meal was just stupendous. I’m telling you – do yourself a favor and make this meal. All of it. Put on some good music, throw on an apron, have some fun cooking, and enjoy this dinner!
The first thing that hits you is its beauty – truly. All of the bright colors — the reds, oranges, yellows and greens against the dark black wild rice and the bright white fish — it is something to behold. It is truly a “wow” dish —
And then the flavors — hang onto your hats folks. There’s something about mango salsa with that buttery sea bass that is magical, truly. There’s a bright kick from the lime juice and fresh cilantro, and the buttery note of avocado that just takes it over the top.
A repeat meal for sure 🙂
What’s your dish to make for a dinner party?
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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