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Grilled Black Bass With Mango And Papaya Salsa

  • Preparation Time: 15 minutes
  • Cooking Time: 10 minutes
  • Yield 1 servings


  • 2 ripe mangos, peeled, pitted and diced
  • 2 ripe papayas, peeled, seeded and diced
  • 1 red onion, finely diced
  • 1 red bell pepper, seeded and finely diced
  • 1 tablespoon chopped fresh cilatro leaves
  • 1 tablespoon chopped fresh mint leaves
  • 1-1/2 tablespoons freshly squeezed lime juice
  • 1 jalapeño chile, seeded and minced
  • Salt and pepper to taste
  • 4 black bass fillets (about 8 ounces each)


To prepare the salsa, place the mangos, papayas, onion, bell pepper, cilantro, mint, lime juice, jalapeño, salt and pepper in a mixing bowl and throoughly combine.  Marinate in the refrigerator for 2 to 3 hours to let the flavors marry.

Prepare the grill.  Season the bass with salt and pepper and grill over direct medium-high heat for about 4 minutes on each side.  Serve with the salsa.

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