Chilean Sea Bass with Mango Salsa

I was in Albany for my sister's Pre-Wedding Celebration this weekend so I didn't cook, but I thought I'd share this fish recipe that I made and photographed a while ago and never posted.

It was such a fun weekend with lots of friends and family, and I learned that many of them read this blog!  Thanks readers! 

My mom made a salmon dish with peach chutney this weekend (Yum!), which reminded me how much a love fish served with sweet condiments.  This recipe makes 3 cups of mango salsa which is great to eat leftover with chips, or make a smaller amount if you want just enough to eat with the fish.


Sea Bass with Mango Salsa
Adapted from the Kosher Palette II

INGREDIENTS:

1 pound Chilean sea bass, or other meaty fish
Salt and pepper to taste
1 tablespoon plus one teaspoon olive oil
2 garlic cloves, minced
1/2 cup chopped macadamia nuts (optional)
1/4 cup bread crumbs
1/2 teaspoon black pepper

For the salsa:
2 cups peeled, diced mango
1/3 cup diced red onion
2 tablespoons minced cilantro AND/OR
1 tablespoon minced mint leaves
1 teaspoon minced peeled fresh ginger
2 tablespoons olive oil
Salt and pepper to taste

For the Fish:  Preheat the oven to 350 degrees.  Season the fish with salt and pepper to taste.  Heat 1 tablespoon olive oil over medium-low heat and saute garlic.  Add the fish and brown both sides.  Process the nuts if using, crumbs, 1 tbs. olive oil, and 1/2 tsp. pepper in a food processor until well mixed.  Coat the fish with bread crumb mixture.  Bake for at least 25 minutes or until cooked through.  Spoon salsa over hot fish.

For the Salsa:  Combine all salsa ingredients.  Season with salt and pepper to taste.

Serves 2.  Salsa can be made in advance and refrigerated.