LibreRecipes

Grilled Sea Bass, Mango, Grapefruit and Avocado Salad

Rating

A lovely salad in which the citrus fruit strikes a nice balance with the fish.

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

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.
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.)
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.
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.