Mexican Sea Bass with Mango Salsa

Mexican Sea Bass with Mango Salsa features a creamy avocado crema, and is topped with fresh mango salsa… With its bold Mexican flavors, and healthy ingredients, it is elegant enough for a special occasion, but simple enough for any day of the week! It’s quick, easy, and healthy. Delicioso!

Mexican  Sea Bass with mango salsa and avocado crema on a white square plate with copper fork.

👩🏻‍🍳 Tamara Talks – About Mexican Sea Bass Inspiration

This was the last “installment” on our fabulous Valentine’s Day meal… unless someone requests the “recipe” for those luscious heirloom tomatoes with cilantro and citrus vinaigrette? If you saw my last post for Mexican Chocolate Mousse With Ancho and Orange, you are aware it was our first course.  😀 The mousse was followed by Oysters With Blood Orange Mignonette. Lastly, we enjoyed this Mexican Grilled Sea Bass. What a memorable meal it was!

🐟 About Healthy Sea Bass

If “pretty” fish makes you happy, look no further than sea bass. Sea bass may be my favorite protein. Maybe. Oysters and lamb are close competitors.  I love pretty food, and when I am looking to make an impression with a fish dish, I am likely to choose sea bass. 🙂

Describing sea bass gets tricky because “sea bass” is a bit of a catch all name for many different types of fish including ocean perch, grouper, black sea bass, even cod. However, if you go to the fish counter and ask for “sea bass,” chances are good that what you will receive is Chilean Sea Bass (at least in the United States).

Interestingly, though, Chilean sea bass isn’t only caught in Chile, and it’s not a “bass.” In 1977, the Patagonian toothfish got a name change in an effort to improve its appeal in the U.S. market. I think it worked. I’m not sure I would be featuring this ingredient if it were still called toothfish.  😀 It is actually a species of cod icefish.

If you are interested in sustainability of fisheries (as I am), The Monterey Bay Aquarium Seafood Watch List is an excellent resource. For a list of responsible choices, check their Toothfish Recommendations. The fishery is mostly well-managed, but there are exceptions. This is a special occasion fish in my mind (sustainability and expense), and I feel good about serving it occasionally, as long as I know the source.

📋 Ingredients Notes

Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

Ingredients for sea bass with mango salsa: A tray with sea bass portions, avocado crema, and mango salsa.

Avocado Crema

  • avocado
  • shallot – Red onion is a great substitute.
  • cilantro
  • lime – Please use fresh-squeezed lime juice!
  • buttermilk – I always choose nonfat buttermilk to reduce fat and calories. The choice is yours to make.
  • sea salt and fresh ground pepper

Mango Salsa

  • mangoes – I try to find ripe, but firm mangoes. Gently squeeze the mango. It should not be hard, but give slightly like a ripe avocado or a peach would. They’re easier to break down, and hold up better in the salsa.
  • fresh chile – Fresno, serrano, or jalapeno chile, stemmed, seeds and veins removed, minced. I love colorful food, so my first choice is red Fresno chiles. If I can’t get them, I can almost always get red jalapeños.
  • scallions
  • cilantro
  • limes – Please don’t use bottled lime juice.😉
  • sea salt and fresh ground pepper

Grilled Sea Bass

  • sea bass portions – Substitute your freshest firm fish that can stand up to high heat and grilling… salmon, mahi mahi, shark, etc. Be careful with grilling time as you don’t want to overcook fish. See How to Cook Fish Perfectly with the 10-Minute Rule for pointers.
  • olive or coconut oil
  • sea salt and fresh ground pepper
  • limes – This is optional, but we love to squeeze grilled citrus over the sea bass.

🔪 Instructions

A bird's eye view of mango pico de gallo in a glass bowl with silver spoon.
A small food processor with the blended avocado-yogurt crema.
A griddle pan with sea bass portions and lime halves cooking on the stove.
The fully cooked Mexican sea bass on a green griddle pan with lime halves.
  1. Make the mango salsa – I have been “hammering” the idea of mis en place lately. With a dish that cooks this quickly, you need everything prepped prior to grilling the fish. Add all prepared ingredients to a bowl, and stir to combine.
  2. Make the avocado crema – Add avocado crema ingredients to the bowl of a blender or processor, and pulse until it is smooth. Taste for seasoning, and adjust as needed. NOTE: If doing any side dishes like this cilantro rice or red rice, prepare them as well.
  3. Grill the sea bass – Last, but not least, grill the sea bass. Preheat your grill or stove top grill pan to very high heat. Rub the fish with a bit of oil, and season it with salt and pepper. When everything else is ready, cook the fish on both sides (and the top if applicable). My sea bass was about 2 inches thick. I seared it about 1 1/2 minutes on 3 sides… Perfection!
  4. Plate the sea bass – To plate the fish, spoon a puddle of that tasty avocado crema on the plate. Top with the fish and top with a generous scoop of mango salsa. I know you’ll love it.
A white square plate with a portion of Mexican grilled sea bass atop avocado crema, and topped with mango salsa.


How long can I store the mango salsa?

We like it the next day, but after that, it loses its freshness.

How long can I keep leftover avocado crema?

This condiment or salsa is best used fresh, but it has lime juice in it, and will be good the next day if stored in an airtight container in the refrigerator.

How should I select sea bass?

Fresh sea bass never smells fishy; it smells fresh like the ocean. Fresh sea bass flesh will give slightly when you press it with a finger, then spring back into shape.

💭 Tips

I hate breaking down mangoes, and often hand that task off to my husband. This video is helpful.

Fresh sea bass never smells fishy. It should smell like the ocean. The portions should give slightly when pressed, and spring back into shape.

Sea bass is a moderate source of mercury, so you should have no more than 1 serving per week. However, it is not cheap, so we consider it a “splurge” protein.

Note: As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to offset the costs of maintaining my blog and creating awesome content! 😊

🍷 Pairing Suggestions

As you can see in the photo, we enjoyed this dish with a bottle of Rombauer Chardonnay. It’s a special occasion bottle for us at about $40.00. We love the balance of oak and fruit, and it pairs well with a bold fish dish like this one. A more moderately priced but solid option would be J. Lohr Chardonnay at about $10.00. A good sauvignon blanc or white bordeaux would be fabulous as well!

To finish off this special meal, I suggest chocolate! Try the previously mentioned Mexican chocolate mousse, this chocolate mascarpone mousse or these Easy Brownie Truffles. What better way to say “I love you?”

Cooking and eating together is the way we celebrate at Andersen casa, and this sea bass with mango salsa is one of our favorites. I do hope you’ll give it a try!

Valentine's Day Signature

Mexican Grilled Sea Bass

Mexican Sea Bass Recipe

Grilled sea bass in a puddle of avocado crema topped with fresh mango salsa… It's elegant enough for a special occasion, but simple enough for any day of the week!
4.67 from 27 votes

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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Main Dishes
Cuisine Mexican
Servings 2 servings
Calories 422 kcal


Avocado Crema

  • 1 small ripe avocado - skin and pit removed
  • 1 small shallot - coarsely chopped
  • 1 cup cilantro leaves - loosely packed
  • 1 lime - juiced
  • ½ cup nonfat buttermilk - adjust to desired consistency
  • sea salt and fresh ground pepper - to taste

Mango Salsa

  • 1 small mango - peeled, seeded, diced
  • 1 Fresno chile (jalapeno or serrano) - stemmed, seeds and veins removed, minced
  • 2 scallions - or 1 small shallot, finely chopped
  • ½ cup cilantro leaves - chopped
  • 2 limes - juiced (see notes)
  • sea salt and fresh ground pepper - to taste

Grilled Sea Bass

  • 2 sea bass portions - about 12 ounces, rinsed and patted dry
  • 1 tablespoon olive or coconut oil
  • sea salt and fresh ground pepper


Avocado Crema

  • Combine all ingredients for the Avocado Crema in the blender or food processor bowl. Pulse until smooth.
  • Season with salt and pepper. Check seasoning and consistency. Add additional buttermilk if desired. Set aside.

Mango Salsa

  • Combine the Mango Salsa ingredients in a prep bowl. Stir and check seasoning. Set aside.

Grilled Sea Bass

  • Rub fish portions with oil. Sprinkle with salt and a few grinds of pepper.
  • Grill over medium high heat on all sides until you get a nice sear. Cooking time varies according to thickness. I did about 6 minutes total on my thick portions.

To Serve

  • Spoon half the avocado crema on to a plate. Set the grilled sea bass on top. Spoon a generous amount of salsa over top. (You may not want half. Size of mangoes vary.)
  • Garnish with a bit of chopped cilantro.
  • Enjoy!


Substitute your freshest firm fish that can stand up to high heat and grilling… salmon, mahi mahi, shark, etc. Be careful with grilling time as you don’t want to overcook fish.
Obviously the size of avocados varies. Start with about 1/3 cup of buttermilk, and add until you have the consistency you like. I go with something like pancake batter – pour-able but thick. Be sure to taste for seasoning!
An exact quantity of lime juice is not required. Sometimes I use 1, and sometimes I need 2. If the limes aren’t juicy, you may need 3. You want enough juice to stir into the salsa, but it doesn’t need to cover the ingredients. 2 to 4 tablespoons is about right.
Macronutrients (approximation from MyFitnessPal): 422 calories; 36 g protein; 16 g fat; 37 g carbohydrates.


Calories: 422kcal | Carbohydrates: 37g | Protein: 36g | Fat: 16g

NOTE: Macronutrients are an approximation only using unbranded ingredients and Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions:

🦐More Mexican Seafood Dishes

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Mexican Salmon with Savory Tamarillo Sauce

A cast iron dish with sous vide frozen salmon with chipotle orange sauce and cilantro rice.

Sous Vide Frozen Salmon with Chipotle Orange Sauce

A copper tray with a filleted and grilled redfish on the half shell with cilantro and grilled lime.

Redfish on the Half Shell

A cast iron skillet with 4 portions of cod in a Mexican pan sauce with tomatoes and citrus.

Pan-Seared Mexican Fish

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    1. I’m so glad you loved this sea bass recipe Rebecca! Interestingly, I’m going to update the post with new photos. It’s on my schedule for today! This is a favorite “date night” meal at our house!

  1. Relatively easy to make, the avocado crema and the mango salsa can be made ahead if needed. Perfect contrast of flavors and very satisfying. I made it with some steamed broccoli.

  2. I’m not a big fish eater, but my husband loves it. I found this recipe and we decided to give it a try. I found the sea bass at Costco. This recipe was delicious! We both loved it!

  3. Oh wow, we just finished this and of course now I think I should have taken a picture. Mine looked exactly like yours and I know that you eat with your eyes first. But in the end it is the taste that matters and this was fantastic.
    Thank you, thank you, thank you.

    1. Hi Michelle! Thanks for stopping by! The citrus vinaigrette on the heirloom tomatoes is pretty simple… To a small blender or processor, I add 2 tablespoons good, mild vinegar (I love Trader Joe’s orange muscat, but a champagne, white wine, or sherry vinegar is fine), 2 tablespoons citrus juice (I used blood orange), 1/4 cup extra virgin olive, 1 teaspoon dijon mustard, 2 teaspoons honey, 1/2 teaspoon salt and fresh ground pepper to taste. Our local farmers’ market and our HEB always have beautiful heirloom tomatoes. I hope you give it a try!

  4. Oh wow, we just finished this and of course now I think I should have taken a picture. Mine looked exactly like yours and I know that you eat with your eyes first. But in the end it is the taste that matters and this was fantastic.
    Thank you, thank you, thank you.