Jim Coleman Recipes

Grilled Black Bass and Mango and Papaya Salsa

For this recipe you will need:

• 2 ripe mangos, peeled, pitted and diced
• 2 ripe papayas, peeled, seeded and diced
• ? red onion, finely diced
• ? red bell pepper, seeded and finely diced
• 1 tablespoon chopped fresh cilantro leaves
• 1 tablespoon chopped fresh mint leaves
• 1-1/2 tablespoons freshly squeezed lime juice
• 1 jalapeno chile, seeded and minced
• Salt and pepper to taste
• 4 black bass fillets (about 8 ounces each)

To prepare the salsa, place the mangos, papayas, onion, bell pepper, cilantro, mint, lime juice, jalapeno, salt and pepper in a mixing bowl and thoroughly combine. Marinate in the refrigerator for 2 to 3 hours to let the flavors marry.

Prepare the grill. Season the bass with salt and pepper and grill over direct medium-high heat for about 4 minutes on each side. Serve with the salsa.