“Slap Yo’ Mama” Sea Bass!

Ladies and Gentlemen, I just ate the gosh darn best thing I’ve ever had in my life.

Chilean Sea Bass with Mango Salsa! By BeautyBeyondBones #glutenfree #paleo #food #dinner #edrecovery #yum

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!!!

Chilean Sea Bass with Mango Salsa! By BeautyBeyondBones #glutenfree #paleo #food #dinner #edrecovery #yum

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.

Chilean Sea Bass with Mango Salsa! By BeautyBeyondBones #glutenfree #paleo #food #dinner #edrecovery #yum

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.

Chilean Sea Bass with Mango Salsa! By BeautyBeyondBones #glutenfree #paleo #food #dinner #edrecovery #yum

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

Mango Salsa:
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

1 bunch asparagus, ends trimmed

2 servings of wild rice, cooked in vegetable stock ((Specific Carb Diet: omit))
Juice of 1 lime
1/2 bunch cilantro

Microplane zester
2 baking sheets
Tinfoil (I use nonstick and it’s a game changer! Truly!)
Large mixing bowl
Good chef’s knife (This is the one I use and love)
Fish spatula

**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!

Chilean Sea Bass with Mango Salsa! By BeautyBeyondBones #glutenfree #paleo #food #dinner #edrecovery #yum

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.

Chilean Sea Bass with Mango Salsa! By BeautyBeyondBones #glutenfree #paleo #food #dinner #edrecovery #yum

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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62 responses to ““Slap Yo’ Mama” Sea Bass!”

    • It really is super easy! Just a bit of dicing, but the oven does all the work!! Seriously this is one to give a try!!! Hugs and love xox

    • Thanks so much!! Aw you’re kind to say that!! I’ll keep ya posted 😉 Hugs and love xox

  1. Caralyn, you out did yourself once again. It looks so delicious. Haven’t seen any sea bass fish for sale in the stores in my area. When I make it, it will probably be with wild Alaskan cod. Love and hugs! XOXO

    • Haha aw thank you! Oooh yes! I have made this with cod too and it is just as delicious!!!! Keep an eye out of that sea bass though – SO WORTH hunting it down! Hugs and love xox

    • Thank you so much Katie!! Oh yes! It is definitely one you gobble up for sure! haha Hugs and love xox

  2. this also works great with grouper… and yucutan style just add some habanero pepppers (for those chile heads out there)… or add baby shrimp to the rice for even more sweetness, I’ve seen many variations of this recipe eating out but never looked it up… and now I don’t have to… thx

  3. Absolutely convinced, my dear Caralyn –
    as I said earlier: you are a great cook and the love and passion with which you create such wonderful dishes will leave its traces to the one who eats it – as we say love is infective via the stomach…
    Good job, my friend 🙂

    Love, hugs, and light to you

  4. Caralyn – first of all, thank you very much for “liking” my newly minted site at https://chronicledmemories.wordpress.com -and- for the scrumptious Sea Bass recipe you created! It looks soooooo good.

    So good in fact, I would love for that to be the first meal that I prepare for a very special woman in my life. Yes,yes yes – even an old codger like myself can find love when it’s least expected, after so many years of being lonely on this lovely little marble we call Earth.

    I’ve looked at many of your articles and posts and I must say; I am highly impressed. Thank you again and I will let you know how the meal goes!

    • Thank you so much T! Haha yes! Love is always just around the corner! 🙂 hope you’re cooking this sooner than later 🙂 Hugs and love xox

  5. Does Slap yo Mama Hot Sauce have a trademark on the name? Then again, think of any catchy phrase and there is a hot sauce in Louisiana or Texas with that name on it.

    I love sea bass. This looks good.

      • Haha… I just had roast Salmon with veggies. My brother’s fiancé cooked.
        My speciality lies with roast chicken, turkey and stir-fries… Sorry… I’m a carnivore.

  6. Yes for Chilean Sea Bass! I need to try that mango salsa. That’s one of my fave foods and I’ve never made it before. Excited to try! Also, another fish you may like is Scottish Salmon. Super yummy and buttery!

  7. Can you feel my joy through this computer screen? This meal is everything to me. It is healthy, colorful and loaded with so many nutritional benefits. This is on my growing list of meals to make this fall. Thank you for once again providing another picture perfect recipe.

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