Skewered Sea Bass with Spinach Pesto and Mango Salsa Recipe

Skewered Sea Bass with Spinach Pesto and Mango Salsa Recipe

  • 6 cloves garlic, divided
  • 1 cup Bertolli® Extra Virgin Olive Oil, divided
  • 6 mint leaves, finely chopped
  • 2 pounds sea bass or halibut, cut into 1-inch pieces
  • 3 semi-ripe mangoes, julienned (1/8 x 1/8 x 3-inch strips)
  • 10 cherry tomatoes, finely chopped
  • 2 green onions, sliced
  • 5 basil leaves, thinly sliced
  • 1/2 pound baby spinach leaves
  • 1 cup pine nuts
  • 1/4 cup grated Parmesan cheese
  1. Finely chop 1 clove garlic. Combine 1/2 cup Bertolli(R) Extra Virgin Olive Oil, mint and chopped garlic in large nonaluminum baking dish. Add sea bass; gently toss to coat. Cover and marinate in refrigerator up to 1 hour.
  2. Meanwhile, combine mangos, tomatoes, onions and basil in large bowl. Cover and refrigerate until ready to serve.
  3. Process spinach, remaining 3 cloves garlic, pine nuts, remaining 1/2 cup Olive Oil and cheese in food processor until smooth; set aside.
  4. Remove sea bass from marinade, discarding marinade. Skewer sea bass, then grill or broil, turning occasionally, 5 minutes or until sea bass flakes with a fork. Serve sea bass with pesto and mango salsa.
Recipe of the Day|