Jamaican Sea Bass with Mango & Black Bean Salad

I'm back! I was actually looking forward to cooking tonight after being on vacation for the past week! Of course I enjoyed not having to worry about cooking any meals while we were on the cruise and being able to relax, but I was starting to miss cooking a little towards the end of the week. This was a fun and very yummy recipe to get back into the swing of things!

It felt like there was a lot that went into preparing everything, but after looking back over the recipe it seems pretty simple and straightforward. I have never peeled a mango before, so that probably made everything seem a little more difficult than it really was. Or maybe I was just getting used to cooking again :-)

The cookbook has a few side notes that I feel are important. Taken straight from Pampered Chef Grill it Quick! cookbook: 1)When grilling mangoes, choose fruit that is slightly underripe. The heat from the grill softens the fruit and intensifies the sweetness. 2) To prepare the mango, determine the direction of the pit by rubbing the top part of the mango with your thumb. Slice flesh from both sides of the flat pit, forming two halves. If desired, trim additional mango flesh from the pit and add it to the salad. 3) Because sea bass breaks up into large flakes, don't test for doneness by flaking it with a fork. Instead, insert the Pocket Thermometer into the side of the fillet.

All of the flavors combined was delicious, plus it is a low-calorie healthy meal! I really enjoyed the grilled flavor on the mango and red bell pepper, and the Jamaican Jerk rub brought everything in the salad together just right! The only thing I noticed is that the recipe doesn't tell you to do this, but after you take the bell pepper and mango off the grill you need to chop it up and mix it in with the black bean salad. This was the first time I have had sea bass (from what I can remember), and the fish alone was amazing! Add the marinade and salad and I couldn't eat it fast enough - it was so delicious!

I very highly recommend trying this recipe out! Enjoy!

Jamaican Sea Bass with Mango & Black Bean Salad

Pampered Chef Grill it Quick!

Published by The Pampered Chef, Ltd. in 2008.

Prep time: 15 minutes  Total time: 25 minutes  Yield: 4 servings

Marinade and Sea Bass

1/4 cup fresh lime juice

3 tbsp Jamaican Jerk Rub

2 tbsp Garlic Oil or olive oil

2 garlic cloves, pressed

4 boneless, skinless sea bass or halibut fillets (4-6 oz each)

Black Bean Salad

1 large red bell pepper

1 large mango

2 medium green onions with tops (about 1/2 cup thinly sliced)

1 can (15 oz) black beans, drained and rinsed

Lime wedges

1. Prepare grill for direct cooking over medium-high heat. For marinade, whisk together lime juice, rub, oil and garlic pressed with Garlic Press in Stainless (2-qt) Mixing Bowl. Place sea bass into resealable plastic bag; add half of the marinade. Seal bag; turn to coat and refrigerate no longer than 30 minutes.

2. Meanwhile, for salad, cut off sides from bell pepper to create four large, flat pieces, avoiding seeds. Peel mango with Serrated Peeler; cut flesh from both sides of flat pit, forming two halves. Thinly slice green onions. Add beans and 1/4 cup of the onions to remaining marinade in mixing bowl; set aside.

3. Grill sea bass, bell pepper and mango, covered, 3 minutes or until grill marks appear; turn with BBQ Turner. Grill 4-5 minutes or until mango and bell pepper are charred and crisp-tender and Pocket Thermometer inserted into side of fillets registers 140°F.

4. To serve, divide salad among serving plates; top with sea bass fillets. Garnish with reserved green onions and lime wedges.