It’s been quite hot in Costa del Sol area lately. Day’s highest have been around 38ºC (100 ºF). In this heat you don’t want anything heavy to eat. Therefore we decided to make some low fat fish with tropical salsa. All fruits are very fresh and delicious right now, so this combination would work just fine (with a glass of white wine, of course…). The best thing about this meal is that is very easy to make. If you have 15 minutes to prepare and 1 hour to wait for the salsa and fish to marinate, this is the perfect summer food!
Ingredients for Sea Bass with Tropical Salsa for 4 Servings
- 4 fillets of sea bass – filetes de lubina
- 4 cloves of garlic – dientes de ajo
- sea salt – sal marina
- ground black pepper – pimienta negra
- juice of 2 limes – zumo de limas
- 1 mango – mango
- 1/2 of pineapple – piña
- 2 tomatoes – tomates
- 1 cucumber – pepino
- 1 dl (1/2 cup) of sliced jalapenos – jalapeños
- 1/2 red paprika – pimiento rojo
- a splash of extra virgin olive oli – aceite oliva extra virgen
- a handful of fresh coriander – cilantro
- a handful of fresh mint – menta
Let’s prepare the fish fillets first. If there are bones in the fillets, remove them. Slice 4 cloves of garlics and place them in between the fillets. Squeeze juice of one lime on top and season generously with salt and pepper. Let them marinate in the fridge for one hour.
Next, prepare the tropical salsa. Slice half a pineapple into cubes. Do the same for the mango. Remove the skins from tomatoes (if you will) and remove the seeds and most of the liquid. Slice into cubes. Peel the cucumber and slice into cubes. Slice a half of a paprika into cubes. Combine jalapeños with the other ingredients in a large bowl and season with a splash of olive oil, juice of 1 lime, coriander, mint, salt and pepper. Check the taste and season more, if needed. Put the salsa into fridge to rest for 45 minutes.
After 45 minutes put the grill on high heat. Rinse all the liquid there may be in the salsa bowl (this is why we deseeded the tomatoes, because excess liquid ruins the salsa).
Put some olive oil on both sides of the sea bass fillets. Grill the fillets first skin side up for 1 minute, then turn and cook skin side down for another 3 minutes. Put a few tablespoons of tropical salsa on a plate and raise the sea bass fillet carefully on top.