SEA BASS, MANGO, GRAPEFRUIT & AVOCADO SALAD

By BobD

Ingredients

• For fish:
• 6 SERVINGS
• 2 tablespoons paprika
• 2 tablespoons minced garlic
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 2 teaspoons dried oregano
• 1 1/2 teaspoons ground allspice
• 1/4 cup grapefruit juice
• 6 4- to 5-ounce sea bass fillets
• For salad:
• 5 tablespoons grapefruit juice
• 1/4 cup olive oil
• 2 tablespoons Sherry wine vinegar
• 1 1/2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh ginger
• Nonstick vegetable oil spray
• 1 5-ounce package mixed baby greens (about 10 cups)
• 3 pink grapefruits, peel and pith cut away, segments cut from between membranes
• 2 large mangoes, peeled, pitted, thinly sliced
• 1 avocado, peeled, pitted, thinly sliced

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Make fish:


Grind first 6 ingredients in processor until almost smooth.

Add juice and blend well. Season spice mixture with salt and pepper.

Sprinkle fish with salt and pepper. Rub 2 teaspoons spice mixture over each fillet; place on waxed-paper-lined tray. Refrigerate 2 hours.


Make salad:

Whisk juice, oil, vinegar, mint and ginger in small bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be made 2 hours ahead. Let stand at room temperature.)

Spray barbecue rack with nonstick spray; prepare barbecue (medium-high heat).

Spray fish with nonstick spray. Grill until just opaque in center, about 3 minutes per side. Transfer fish to plate.

Toss greens in large bowl with enough dressing to coat; divide among 6 plates.

Arrange grapefruit segments and mangoes atop greens; drizzle with some dressing.

Place 1 fish fillet alongside each salad.

Top fish with avocado.

Serve, passing any remaining dressing separately.