GRILLED SEA BASS WITH MANGO-ROASTED RED PEPPER SALSA

Recommended wine: Fetzer Echo Ridge Sauvignon Blanc and Fetzer Sundial Chardonnay

The rich, meaty quality of sea bass is a nice textural contrast for Fetzer Echo Ridge Sauvignon Blanc, while the use of exotic mango to mirror tropical flavors in both Sauvignon Blanc and Fetzer Sundial Chardonnay is quite effective.

 

 SERVES 2
2 sea bass (Chilean, if possible) fillets (about 1 pound)
1 tablespoon rice- or white-wine vinegar
1 tablespoon toasted sesame-chile oil
1/2 tablespoon Worcestershire sauce
Salt and freshly ground pepper

RELISH
1 cup diced fresh or frozen mango
1/4 cup halved cherry tomatoes
1/4 cup diced roasted red bell pepper
1/4 cup chopped sweet onion (Maui, Walla Walla, or Vidalia preferred)
1 tablespoon minced jalapeÒos
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground ginger
1/2 teaspoon chopped fresh thyme (1/4 teaspoon dried)
Salt and pepper to taste

In a glass dish, marinate sea bass in vinegar, oil, Worcestershire, salt, and pepper for 30 minutes to 2 hours, covered and refrigerated.

In a small mixing bowl, combine relish ingredients and stir thoroughly. Season to taste. Cover and refrigerate for 30 minutes to 2 hours.

Remove sea bass from marinade.

Over a hot charcoal fire or under the
broiler, cook for 3 to 4 minutes per side, or until fish is just done. Don't overcook or the fish will dry out.

To serve, place sea bass on plate and top with relish. Serve with couscous.