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Chilean Sea Bass W/ Pineapple Mango Salsa and Steamed Asparagus

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“What once was in the Deep south Atlantic ocean around Antarctica wild-captured to become a coveted dish on your plate. Chilean Sea Bass has a firm, tender structure and remain moist after cooking. Sweet citrus combined with onion and chili in salsa highlight a flavor and a texture of Chilean Sea Bass. Warm and tender asparagus comforts this duo perfectly.”
2 portions

Ingredients Nutrition


  1. Mix all salsa ingredients together in a bowl until combined.
  2. Preheat grill to high heat. Brush hot grill rack with olive oil to prevent sticking.
  3. Mix all marinade ingredients together in a bowl. Reserve half for grilling process. Place sea bass fillets in glass baking dish or container. Pour marinade over top. Let set for 10-15 min turning once. Cut top of filets to the middle to hold the juices of the marinade. Place fillets about 1/2 apart on grill pouring their marinade juices over top of them. Grill for 8 minutes then, pour reserved marinade over top of them and continue grilling for an additional 8 minutes or until easily flaked with a fork.
  4. While fish is grilling break off tough ends of asparagus. Preheat non stick pan for 1 minute. Heat 1 teaspoon of unrefined virgin coconut oil for a minute over a medium heat. Add asparagus, cover with lead for 3-5 minutes until tender. Toss with Sherry vinegar and cook additional 2 minutes. Sprinkle a tablespoon of Balsamic vinegar, wrapped asparagus in the foil and reserved covered in the same pan.
  5. Transfer to serving plate, top with salsa, top asparagus with fresh grated Romano cheese and enjoy!

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