Grilled Sea Bass, Mango, Grapefruit and Avocado Salad Recipe

Grilled Sea Bass, Mango, Grapefruit and Avocado Salad Recipe

  • 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
  1. 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. 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.
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