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Grilled Striped Bass with Chunky Mango-Ginger Sauce


A firm white fish with delicate flavor, striped bass is delicious with bold seasonings. A mixture of fresh ginger and orange juice acts like a culinary light bulb in the sauce, brightening the musky sweetness of mango.

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  • 4 (6-ounce) striped bass or other firm white fish fillets (such as amberjack or grouper)
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup Chunky Mango-Ginger Sauce
  • ring to a boil. Reduce heat; simmer 20 minutes.


Servings 4


Step 1


Prepare grill.
Brush fish with oil; sprinkle with salt and pepper. Grill fish for 4 minutes on each side or until the fish flakes easily when tested with a fork. Serve with the Chunky Mango-Ginger Sauce.
Totals include Chunky Mango-Ginger Sauce
1 tablespoon olive oil
2 cups finely chopped red onion
2 cups cubed peeled ripe mango
1 cup chopped tomato
3 tablespoons minced peeled fresh ginger
2 tablespoons minced garlic (about 6 cloves)
1/2 cup fresh lime juice (about 2 limes)
1/4 cup orange juice
1/4 cup dry sherry
3 tablespoons brown sugar
3 tablespoons white vinegar


Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 7 minutes, stirring frequently. Add mango, tomato, ginger, and garlic; cook 5 minutes. Stir in remaining ingredients; b

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