Sea Bass with Mango and Black Bean 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:

For the Sea Bass:
1 pound sea bass (or other white fish)
1 teaspoon oil
salt and pepper to taste

For the Salsa:
4 small mangos (peeled, stoned and cut into bite sized pieces)
1 can black beans (rinsed and drained)
2 jalapeño peppers (chopped)
2 green onions (chopped)
1 handful cilantro (chopped)
1 teaspoon cumin
1 lime (juice)

Instructions:

For the Bass:
Lightly oil you broiler pan to prevent the fish from sticking. Season the sea bass with the salt and pepper. Bake the sea bass in a preheated 450F oven until cooked (no longer opaque), about 10-15 minutes depending on how thick the sea bass is.

Mango and Black Bean Salsa
Mix everything in a large bowl.

From closetcooking.com