Grilled Chilean Sea Bass with Sweet & Sour Thai Mango Salad

This recipe features two complementary dishes that work together as an elegant meal. The preparation combines grilling techniques with fresh, vibrant ingredients to create a beautifully balanced plate. Private chef Jenny Lesch developed this dish as a celebration of the coastal ingredients and sunny flavors that define Laguna Beach living.

Grilled Chilean Sea Bass

Serves 4

Ingredients

• 4 oz. Olive Oil
• 2 oz. Coconut Oil (liquefied)
• 4 oz. Pineapple Juice
• 2 oz. Mango Juice
• 3 oz. Champagne
• 3 oz. Raw Honey
• ½ TBSP. Chopped Garlic
• Juice of ½ Lime
• ¾ TBSP. Dijon Mustard
• 4–6 oz. Sea Bass Steaks with skin on

Instructions

1. Combine all marinade ingredients in a glass bowl and whisk together.
2. Let sit for 15 minutes, then add Sea Bass to the marinade.
3. Cover with plastic and refrigerate for 2½ hours, turning halfway through.
4. Remove from marinade and pat fish dry; discard marinade.
5. Heat grill to medium and place fish skin side down.
6. Grill for 4–5 minutes, flip and grill another 3–5 minutes until center is opaque.
7. Season with salt and pepper.
8. Serve with steamed rice or quinoa.

---

Sweet & Sour Thai Mango Salad

Ingredients

• 2 Mangos (1 green, 1 ripe)
• 1 Granny Smith Apple
• 1 Sweet Bell Pepper
• ¾ Cup Green Cabbage
• 1 Red Onion
• 2 Jalapeños
• 1 Shallot
• 3 TBSP. Toasted Slivered Almonds
• 1 TBSP. each of Fresh Mint, Basil, Green Onion, Cilantro
• 3 TBSP. Fresh Lime Juice
• Zest of One Lime
• 2 TBSP. Fresh Tangerine Juice
• 1 TBSP. Fresh Lemon Juice
• 4 TBSP. Raw Honey
• 4 TBSP. Coconut Aminos or Fish Sauce

Instructions

1. Peel mangos and shred or cut into matchsticks.
2. Remove stem and seeds from bell pepper and cut into matchsticks.
3. Add chopped cabbage, fresh herbs, and finely sliced shallot to a large mixing bowl.
4. Slice red onion into rings and grill along with whole jalapeños for 3–4 minutes per side until marked.
5. Cool grilled items, cut onion rings into quarters and chop jalapeños.
6. Whisk together lime, lemon, and tangerine juice with lime zest, honey, and coconut aminos.
7. Shred apple into bowl and add toasted almonds.
8. Pour dressing over salad and toss until evenly coated.

Recipe by Jenny Lesch, Private Chef