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



Recommended Pairings

Metz Road

2013 Chardonnay
Special Selection
$35.00 $21.00 x 2

Lucie

2015 Chardonnay
94 Points
$50.00 $45.00 x 2

Babcock

2014 Chardonnay
92 Points
LAST CALL
$45.00 $39.00 x 1

Babcock

2014 Chardonnay
92 Points
$45.00 $39.00 x 2

Scheid

2014 Chardonnay
Special Selection
$25.00 $17.00 x 2

831

2014 Chardonnay
91 Points
LAST CALL
$18.00 $17.00 x 1

J. Wilkes

2013 Chardonnay
Free Shipping
$25.00 $18.00 x 2

Thomas Fogarty

2012 Chardonnay
92 Points
$48.00 $42.00 x 1