Grilled Sea Bass with Tropical Salsa

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

1 cup pineapple, cored, peeled and cut into 1/4″ pieces
3/4 cup mango, peeled, pitted and and cut into 1/4″ pieces
2/3 cup red bell pepper, cut into 1/4″ pieces
1/2 cup tomato, seeded and cut into 1/4″ pieces
1/3 cup English cucumber, seeded and cut into 1/4″ pieces
1/3 cup red onion, chopped into 1/4″ pieces
3 Tbsp. minced fresh cilantro
2 Tbsp. fresh mint, chopped fine
3 Tbsp. jalapeno chiles, seeded and chopped
2 Tbsp. fresh lime juice
olive oil
6 (6 oz.) sea bass fillets

Instructions:

Combine the first 10 ingredients in a medium bowl, and toss to blend. Season the salsa to taste with salt. Chill at least 1 hour, and up to 4 hours to blend the flavors; tossing occasionally.

Prepare barbecue (medium high heat):
Brush the fish with olive oil and sprinkle with salt and pepper. Grill the fish until just opaque in center, about 5 minutes per side. Transfer the fillets to individual plates and top with salsa. Serve immediately.

Makes 6 servings.