Grilled Sea Bass, Mango, Grapefruit and Avocado Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A lovely salad in which the citrus fruit strikes a nice balance with the fish. Ingredients:
2 tablespoons paprika |
2 tablespoons minced garlic |
1 tablespoon olive oil |
1 tablespoon chili powder |
2 teaspoons dried oregano |
1 1/2 teaspoons ground allspice |
1/4 cup grapefruit juice |
6 4- to 5-ounce sea bass fillets |
5 tablespoons grapefruit juice |
1/4 cup olive oil |
2 tablespoons sherry wine vinegar |
1 1/2 tablespoons chopped fresh mint |
1 tablespoon chopped fresh ginger |
nonstick vegetable oil spray |
1 5-ounce package mixed baby greens (about 10 cups) |
3 pink grapefruits, peel and pith cut away, segments cut from between membranes |
2 large mangoes, peeled, pitted, thinly sliced |
1 avocado, peeled, pitted, thinly sliced |
Directions:
1. Make 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.
2. 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.)
3. 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.
4. 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.
5. Per serving: calories, 374; total fat, 17 g; saturated fat, 3 g; cholesterol, 52 mg. Nutritional analysis provided by Bon Appétit
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