Gusto TV Zesty Grilled Sea Bass with Mango and Red Onion Salsa Recipe

Grilled Sea Bass with Mango and Red Onion Salsa Recipe

Brighten your next seafood dinner with this Grilled Sea Bass with Mango Salsa recipe from License to Grill, hosted by Rob Rainford. Featuring tender sea bass fillets seasoned with an aromatic basil and thyme spice rub, this easy grilled fish recipe is topped with a refreshing mango and red onion salsa made with fresh lime juice, cilantro, and jalapeño. Perfect for summer barbecues, weeknight dinners, or outdoor gatherings, this colorful seafood dish delivers an irresistible combination of smoky, sweet, tangy, and savory flavors.

The Inspiration

Grilled seafood is a favorite for outdoor cooking because it requires relatively little preparation while delivering fresh flavors and satisfying textures. Sea bass is particularly well suited to grilling thanks to its delicate taste, tender flesh, and ability to absorb seasonings without losing its natural character.

In License to Grill, Rob Rainford brings together the simplicity of grilled fish and the refreshing flavors of a tropical-inspired fruit salsa. Featured in the episode “Charcoal Vs. Gas Bocce Ball Tournament,” this recipe celebrates the versatility of backyard grilling by combining herb-seasoned sea bass with a vibrant mixture of mango, red onion, bell pepper, cilantro, and citrus.

What makes this recipe especially appealing is its combination of simplicity and presentation. The fish cooks quickly on the grill, and the salsa can be prepared ahead of time, making it an excellent choice for both casual family meals and entertaining guests.

Ingredients

Salsa

1 mango, chopped small
1 red pepper, chopped small
1 red onion, chopped small
¼ cup cilantro, chopped (62ml)
1 teaspoon ground garlic (5ml)
¼ cup pineapple juice (62ml)
6 tablespoons fresh lime juice (90ml)
1 tablespoon fresh chilli jalapeno pepper, chopped into cubes (15ml)
Salt and pepper, to taste
4 ½ pound sea bass fillets (approx 2 lbs)
1 red bell pepper, chopped

Spice Rub

1 tablespoon dried basil (15ml)
1 tablespoon dried thyme (15ml)
1 tablespoon salt (15ml)
1 tablespoon fresh cracked black pepper (15ml)

Method

Mix all salsa ingredients together and set aside. Refrigerate until ready to use.
Mix all spice rub ingredients together in a small bowl. Brush the fish fillets with olive oil and rub1 tablespoon of the spice rub into each.
Preheat grill at 350° Fahrenheit.
Grill the fish on medium heat for 4 minutes per side. Serve with salsa.

Serving Suggestions

For a colorful summer barbecue plate, accompany the grilled sea bass with grilled asparagus, zucchini, or bell peppers. Lightly seasoned grilled vegetables enhance the smoky character of the fish without overpowering the vibrant mango and red onion salsa. A squeeze of fresh lime over the vegetables ties the flavors together.

For a tropical-inspired dinner, pair the fish with grilled pineapple, roasted sweet potatoes, or a fresh corn salad. These side dishes reinforce the natural sweetness of the mango while introducing additional textures and flavors.

For entertaining, arrange the grilled sea bass fillets on a large platter and spoon the mango salsa over the top just before serving. Garnish with additional cilantro and fresh lime wedges to create an attractive presentation.

For a complete License to Grill barbecue menu, serve Rob Rainford’s grilled sea bass with mango salsa alongside grilled vegetables, herbed rice, and a refreshing summer salad. The combination creates a balanced meal filled with fresh, smoky, sweet, and savory flavors.

Final Thoughts

This Grilled Sea Bass with Mango Salsa recipe from License to Grill showcases how simple grilling techniques and fresh ingredients can create an impressive seafood dish.

Rob Rainford combines tender sea bass with an aromatic basil and thyme spice rub, then finishes the fish with a colorful mango and red onion salsa featuring cilantro, pineapple juice, lime, and jalapeño.

Find more recipes from License to Grill here!