Grilled Sea Bass With Mango Salsa
It seems that herbs have a way of being trendy. The ‘80s saw a lot of basil and tarragon. In the ‘90s, it was rosemary and thyme. If the last few months in The Times Test Kitchen are any indication, then mint is going to be hot in the ‘00s.
In this meal, a little mint goes a long way to freshen up white rice, a side dish to a salsa-topped sea bass. And the mango salsa gets unexpected crunch from the addition of Mexican pumpkin seeds or pepitas .
Here’s to being trendy.
Prepare a medium-hot grill.
Season the filets with salt and pepper and set aside.
Combine the mango, red onion, cilantro, cumin, pumpkin seeds and lime juice in a bowl. Taste and add salt as desired. Set aside.
Grill the fish on an oiled grill rack until it just starts to flake, about 4 to 5 minutes a side.
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