- 2
- 30 mins
- 45 mins
Ingredients
- Chilean sea bass (6-8 oz per person)
- 4 large mangos (thai mangos are best - the smaller yellow ones but the other big mangos will work too as long as they're ripe)
- Red onion
- 1-1.5 Jalapeno
- Cilantro
- Lime juice
- Olive oil
- Salt
Preparation
Step 1
Salsa: Chop mangos into a bowl, add about 1/4 of a red onion, chopped into small pieces. Add 1-1.5 (depending on how hot they are) jalapenos (just the green skin, no seeds), minced. Chop and add a handful of cilantro. Then about 1 tablespoon of olive oil and the juice of 2-4 limes. Salt to taste. It's best to make this a bit in advance and let it sit in the fridge for an hour or two - tastes yummy.
Fish:
Take a piece of tin foil and brush some olive oil on it. Put fish on foil (skin side down) and rub olive oil onto the fish (on top and sides - should be covered with a thin layer). Sprinkle with sea salt and a little pepper (salt it generously). Squeeze juice of half a lemon over the fish and put in the oven under broil. Depending on the size, should take about 15-20 minutes. It will be done when the top of the fish looks brown and crispy - you can check by putting a fork into the thickest part of the fish. If the fork goes all the way through easily, it's done.