Grilled Striped Bass With Mango Salsa

By Mark Bittman

Total Time
30 minutes
Rating
4(58)
Comments
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Featured in: THE MINIMALIST; The Mango's Saucier Side

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Ingredients

Yield:4 servings
  • 2not-overly-ripe mangoes, or 3 peaches, skin removed and cut into ½-inch dice
  • Salt and pepper
  • Dried red chili flakes or cayenne
  • 2limes, juiced
  • 1tablespoon olive or peanut oil, plus more as needed
  • 2pounds striped bass, red snapper, sea bass or grouper, in one or two fillets, preferably with skin
  • ½cup (about) chopped cilantro leaves
Ingredient Substitution Guide

Preparation

  1. Step 1

    Start a grill or preheat a broiler. Combine fruit with a sprinkle of salt, chili flakes or cayenne, lime juice and a tablespoon of olive oil. Rub both sides of fish lightly with oil and sprinkle with salt and pepper.

  2. Step 2

    Grill or broil fish, skin side down. If grill has a cover, use it, and grill 8 to 12 minutes, or until fish is done. Remove carefully with a large spatula.

  3. Step 3

    If grill does not have a cover, brush top of fish with oil after 4 or 5 minutes and turn it carefully with a large spatula. Continue to cook, skin side up, until fish is done; remove carefully.

  4. Step 4

    To broil, put fish in a nonstick broiling pan and adjust the oven rack so top of fillet is no more than 4 inches from the heat source. Broil without turning, until top is nicely browned and fish is done. If fish appears to be browning too quickly, move the rack a couple of inches farther from the heat.

  5. Step 5

    Brush fish once more with oil; garnish salsa with cilantro, then serve fish and salsa together.

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Ratings

4 out of 5
58 user ratings
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Comments

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Miss Stone

Couldn't find any of these kinds of fish so used salmon. Forgot to bring my list with the weight to the grocery store so we wound up getting two filets totaling only 1.2 lbs. or thereabouts. Didn't adjust the amounts on any of the other ingredients to reflect the smaller amount of fish. Didn't matter! Delicious! BTW, we grilled the fish and, for the topping, used two Haitian mangoes, the little yellow ones, not the big Hawaiian ones.

Linda Christian-Herot

Except for peeling the fruit this recipe couldn’t be easier. I made the salsa with a peach and a nectarine because that’s what I had on hand and because my fruit was so juicy I only needed one lime.

Paul from Long Island

Avocado goes nicely in the fruit salsa, and fish sauce (and a little minced fresh hot pepper) goes well with the peanut oil for the fish.

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