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Caribbean Sea Bass with Mango Salsa

Caribbean Sea Bass with Mango Salsa

Caribbean Sea Bass with Mango Salsa

Prep Time 10 minutes

Cook Time 8 minutes


Makes 4 servings


4 skinless sea bass fillets (4 ounces each), about 1 inch thick
1 teaspoon Caribbean jerk seasoning
Nonstick cooking spray
1 ripe mango, peeled, pitted and diced, or 1 cup diced drained bottled mango
2 tablespoons chopped fresh cilantro
2 teaspoons fresh lime juice
1 teaspoon minced fresh or bottled jalapeño pepper*

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Prepare grill or preheat broiler. Sprinkle fish with seasoning; coat lightly with cooking spray. Grill fish over medium coals or broil 5 inches from heat 4 to 5 minutes per side or until fish flakes when tested with fork.
  2. Meanwhile, combine mango, cilantro, lime juice and jalapeño pepper in small bowl; mix well. Serve salsa over fish.

Nutritional Information

Serving Size: 1 fillet with about 1/4 cup Mango Salsa
Fiber 1 g
Carbohydrate 9 g
Cholesterol 47 mg
Saturated Fat 1 g
Total Fat 3 g
Calories from Fat 15 %
Calories 146
Protein 21 g
Sodium 189 mg

Dietary Exchange

Meat 2
Fruit 1/2

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