Grilled Sea Bass, Mango, Grapefruit and Avocado Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 tablespoon olive oil
- 1/4 cup olive oil
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 2 tablespoons minced garlic
- nonstick vegetable oil spray
- 2 tablespoons paprika
- 1 tablespoon chopped fresh ginger
- 1 1/2 teaspoons ground allspice
- 2 tablespoons sherry wine vinegar
PreparationMake fish: Grind first 6 ingredients in processor until almost smooth. Add juice and blend well. Season spice mixture with salt and pepper. Sprinkle fish with salt and pepper. Rub 2 teaspoons spice mixture over each fillet; place on waxed-paper-lined tray. Refrigerate 2 hours. Make salad: Whisk juice, oil, vinegar, mint and ginger in small bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be made 2 hours ahead. Let stand at room temperature.) Spray barbecue rack with nonstick spray; prepare barbecue (medium-high heat). Spray fish with nonstick spray. Grill until just opaque in center, about 3 minutes per side. Transfer fish to plate. Toss greens in large bowl with enough dressing to coat; divide among 6 plates. Arrange grapefruit segments and mangoes atop greens; drizzle with some dressing. Place 1 fish fillet alongside each salad. Top fish with avocado. Serve, passing any remaining dressing separately. Per serving: calories, 374; total fat, 17 g; saturated fat, 3 g; cholesterol, 52 mg. Nutritional analysis provided by Bon Appétit
PreparationMake fish: Grind first 6 ingredients in processor until almost smooth. Add juice and blend well. Season spice mixture with salt and pepper. Sprinkle fish with salt and pepper. Rub 2 teaspoons spice mixture over each fillet; place on waxed-paper-lined tray. Refrigerate 2 hours. Make salad: Whisk juice, oil, vinegar, mint and ginger in small bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be made 2 hours ahead. Let stand at room temperature.) Spray barbecue rack with nonstick spray; prepare barbecue (medium-high heat). Spray fish with nonstick spray. Grill until just opaque in center, about 3 minutes per side. Transfer fish to plate. Toss greens in large bowl with enough dressing to coat; divide among 6 plates. Arrange grapefruit segments and mangoes atop greens; drizzle with some dressing. Place 1 fish fillet alongside each salad. Top fish with avocado. Serve, passing any remaining dressing separately. Per serving: calories, 374; total fat, 17 g; saturated fat, 3 g; cholesterol, 52 mg. Nutritional analysis provided by Bon Appétit
