Grilled Sea Bass with Tropical Salsa

Featured by Clos LaChance Winery in the Gold Wine Club.

Description

A tropical twist on grilled sea bass! This is an amazing light yet flavorful dish that would pair well with a Chardonnay. **Salsa will need to chill for 1-4 hours.

Yield: 6
Prep Time: 25 Minutes
Cook Time: 15 Minutes

Ingredients

• 1 cup pineapple, peeled, cored, 1/4-inch pieces
• 3/4 cup peeled pitted mango, 1/4-inch pieces
• 2/3 cup red bell pepper, 1/4-inch pieces
• 3/4 cup seeded tomato, 1/4-inch pieces
• 1/2 cup English hothouse cucumber, seeded, 1/4-inch pieces
• 1/4 cup red onion, 1/4-inch pieces
• 2 tablespoons fresh cilantro, minced
• 2 tablespoons fresh mint, minced
• 2 tablespoons jalapeño chili, seeded, minced
• 2 tablespoons lime juice, fresh squeezed
• 6 six-ounce sea bass fillets
• Extra Virgin Olive Oil as needed

Instructions

Combine first 10 ingredients in medium bowl; season with salt. Chill to blend flavors, 1 - 4 hours tossing occasionally.

Prepare barbecue (medium-high heat). Brush fish with oil; sprinkle with salt and pepper. Grill until center is opaque, (about 5 minutes per side). Transfer to plates. Top Sea Bass with salsa. Serve with garlic mashed potatoes and sautéed asparagus.


Recipe provided by Clos LaChance Winery

Listed below is an array of superb, medal-winning wines from our six exceptional Wine Clubs. Since 1992, we have been including recipes in our Gold Wine Club shipments for our members to enjoy with their selected wines. Take a look below and discover the perfect wine pairing for the recipe featured above!