Mexican Grilled Sea Bass

👩🏻‍🍳 Tamara Talks – Recipe Inspiration

This is 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 Bacon, Blood Orange, and Jalapeño Mignonette. Lastly, we enjoyed this Mexican Grilled Sea Bass With Avocado Crema and Mango Salsa. 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.

Avocado Crema

• avocado
• shallot or red onion
• cilantro
• lime
• nonfat buttermilk
• sea salt and fresh ground pepper

Mango Salsa

• mango
• fresh chile – Fresno, serrano, or jalapeno chile, stemmed, seeds and veins removed, minced.
• scallions
• cilantro
• limes
• 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

🍛 Preparation

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 – including the avocado crema, the mango salsa, and any side dishes.

We opted for heirloom tomatoes on Valentine’s Day; they were lightly dressed with lemon-infused olive oil, orange muscat champagne vinegar, sea salt and fresh ground pepper, and chopped cilantro. My Mexican Cilantro Rice pairs really well with this dish.

So, prepare the mango salsa and the avocado crema. Rinse and pat dry the fish portions, then rub the oil, and season with salt and pepper. Get any side dishes going. Preheat your grill or stove top grill pan to very high heat. 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!

To plate the fish, spoon a puddle of that tasty avocado crema on the plate. Top with the fish and a generous scoop of mango salsa. I know you’ll love it.

🧂 Useful Stuff

• Calphalon Grill Pan
• Grill Baskets
• Fish Spatula
• Lemon Extra Virgin Olive Oil
• Orange Muscat Champagne Vinegar

🍷 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!