Grilled Sea Bass over Vegetable Salad with Cilantro Vinaigrette

I've been craving vegetables, in anticipation of spring.  So when I went over to Whole Foods Market the other day I couldn't resist.  In my opinion, there isn't a more beautiful selection of produce anywhere.  Their displays of brightly colored fresh produce is spectacular.  

Walking through the produce isles I gathered up a few things I thought might be tasty for a salad to set fresh fish on.   Corn on the cob, avocados, tomatoes, red onion, orange pepper, mango, cilantro and although I wanted cucumbers, my daughter is allergic to them.  I wanted raw veggies, otherwise, I would have selected a slew of different items to roast, but this was perfect.  Of course, the corn would go on the grill along with the fish I selected.

I had hoped for some Halibut but they were out, so I opted for the Sea Bass, a mild buttery fish that has always been a favorite of mine.

I headed home to whip up a healthy dish for my husband, daughter and myself.

This dish was so simple to prepare and since our kitchen cabinets are in the process of being repainted, space was limited, but it wasn't an issue. 

After washing and slicing my salad ingredients, I whipped up a Cilantro Vinaigrette, and popped the corn and fish onto the grill.  We enjoyed springtime on a plate, and it was delicious!

I hope you'll try this recipe.  If you're not a fan of fish, and I know many of you aren't, then add grilled chicken or even tofu if you're vegan.  This dish won't disappoint you.

Grilled Sea Bass over Vegetable Salad with Cilantro Vinaigrette

serves 4

4 (6-8 oz.) pieces of Sea Bass

Grill Sea Bass for approximately 20 minutes or until flesh separates easily when knife is inserted.

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4 Ears Corn, husk removed, brushed with olive oil, grilled, remove kernels & add to salad

2 Avocado's, diced (drizzle with lime juice to prevent browning)

16 oz. grape tomatoes (yellow and red if available), sliced in half

1 small red onion, finely diced

1 (15 oz.) can black beans, rinsed (this removes the excess salt)

1 ripe Mango, diced

1 orange bell pepper, fine dice

Add ingredients to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette

1/3 cup unseasoned Rice Vinegar

1/4 cup fresh lime juice

1 clove garlic, minced

1 1/2 - 2 canned chipotle chile's in adobo

3/4 cup extra-virgin olive oil 

1 cup, tightly packed cilantro, with leaves & stems left on

salt and pepper to taste

Directions:

Add all ingredients to blender and process until the vinaigrette is smooth.  Check for seasoning.

Note: You can substitute lime olive oil, smokey chipotle or jalapeno olive oil in place of the extra-virgin olive oil for a little more pizazz.

Vinaigrette will last 3-4 days in the refrigerator.  

To Serve:

Place a large spoonful of the vegetable salad on each plate, center fish on top and drizzle Cilantro Vinaigrette over the top.

Enjoy!!

Mango Guacamole with Baked Tortilla Chips

Do you love to party! If you do then you know Cinco de Mayo is this Sunday.

When I was younger I use to go out and party with my friends, then it got old being around a bunch of rowdy people, lots of pushing and shoving - not fun at all.  So instead of going out I started going to friends homes or having them over, and now, well, if you must know, it's just another day.  

That being said, I still like to prepare food for the occasion, to celebrate.  Whatever stage in life you're at, I know you'll enjoy celebrating with this Mango Guacamole and Baked Tortilla Chips.  It's so simple to whip up that you'll be making it all the time, not just for Cinco de Mayo.

I prepared a video covering all the details from how to cut an avocado and mango,  to selecting the perfect ones, plus, how to make your own baked tortilla chips.  Baked tortilla chips are healthier than fattening fried tortilla chips.  Let's face it, you can still celebrate and enjoy the festivities, and food, without feeling disgusting the next day - that is unless you over indulge in the alcohol.

Check out my video then print the recipe below to make for your Cinco de Mayo celebration this Sunday!

Ingredients:

3 medium-large (about 1 ¼ pounds), ripe avocados

½ small red onion, chopped into ¼ inch pieces

½ to 1 fresh Serrano chile, stemmed, seeded and finely chopped

2 tablespoons (loosely packed) chopped fresh cilantro, plus a few leaves for garnish

1 tablespoon fresh lime juice

1 large ripe mango, peeled, flesh cut from the pit and cut into ¼ inch pieces

Salt

Baked Tortilla Chips, Cucumber or Jicama slices, for serving

Directions:

• Cut around each avocado from stem to blossom end and back up again, then twist the halves apart.  Dislodge the pit. 
• Scoop the avocado flesh into a large bowl.  Coarsely mash the avocado with a large fork or potato masher.
• Scoop the onion into a small strainer and rinse under cold water.  Shake off the excess water and mix into the avocado along with Serrano, cilantro, lime juice and 2/3 the diced mango. 
• Taste and season with salt, usually about ¾ teaspoon.  If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate – best if served within a couple of hours.

When you’re ready to serve, scoop the guacamole into a serving bowl and garnish with the remaining diced mango and a few cilantro leaves if desired.  Serve with baked tortilla chips, slices of cucumber or jicama.

  Baked Tortilla Chips

1. Turn oven on to Bake at 350 degrees
2. Take package of tortillas, removing desired amount, and spray with non-stick cooking spray 
3. Sprinkle tortillas with cumin, salt, and pepper
4. Slice tortillas into wedges with a pizza cutter
5. Lay wedges out onto foil lined cookie sheet
6. Bake for 8-10 minutes until lightly browned

Serve with your favorite toppings!

You can also use other seasonings if you like such as, chipotle powder or other spices that you like.

Enjoy!!!