Grilled Sea Bass with Strawberry Orange Salsa

Sea Bass with Strawberry Orange Salsa 2

Back in the 90s there was a magazine I loved reading called Simply Seafood that unfortunately is no longer in print.  This Sea Bass with Strawberry Orange Salsa was adapted from that magazine and has been a favorite in my home ever since. 

If you’re a fan of Sea Bass you’ll want to try this, and if not, then substitute Halibut or another favorite fish to use with this refreshing salsa.

Prepare salsa up to an hour in advance, then just before serving place fish on the grill.

With Memorial Day on Monday this would make a refreshing dish to serve especially on a hot humid day – as predicted for the Midwest.

If unsure of yourself when it comes to preparing fish, read my notes below for a foolproof method – it works like a charm every single time.

Serve with a cold crisp salad and green veggie of choice.   I know you’ll enjoy this!

Sea Bass with Strawberry Orange Salsa 3

Grilled Sea Bass with Strawberry Orange Salsa

This Grilled Seabass with Strawberry Orange Salsa is a refreshing dish on a hot humid day.


Sea Bass
  • 2 pounds Sea Bass fillets, cut into 4-6 pieces (or fish of choice)
  • extra-virgin olive oil
  • salt & pepper, light drizzle if desired
Strawberry Orange Salsa
  • 2 large navel oranges
  • 1 cup fresh strawberries, stemmed and chopped
  • 1/2 – 1 jalapeño chili, stemmed, seeded and minced
  • 1/2 cup thinly sliced green onions
  • 1/4 cup chopped fresh mint or fresh basil leaves
  • 2 Tbsp. lime juice
  • 1-2 tsp. honey
  • salt to taste


  1. Peel oranges,removing all the white pith (it has a bitter taste). Section oranges and chop, discarding any seeds. Transfer chopped oranges to a bowl with strawberries, jalapenos, onions, mint/basil and lime juice. Add honey and salt to taste, then blend together. Cover and chill for at least an hour to let the flavors come together.
  2. Preheat grill on medium heat.  Rinse fish in cold water. Pat dry with paper towel and rub lightly with olive oil, and salt & pepper, if desired.
  3. Place fish on grill for approximately 10 minutes for each side.
  4. Plate fish on individual plates and top with salsa.  Serve immediately.
Notes: For those of you that have a fear of cooking fish, the method below is tried and true. It comes out perfect every single time.
  1. Rinse fish in cold water. Measure thickness of fish and pour water into a deep skillet or saute pan to measure twice that thickness. Bring water to a boil, add sea bass, add cover pan. Remove from heat. Let stand until fish is opaque in the center, approximately 20 minutes.
  2. Lift fish from pan with a slotted spatula and drain.  Arrange on individual plates. Spoon salsa with its juice over fish.   Serve immediately.
Simply Seafood Magazine - 1990s

Other recipes you might like to savor this Memorial Day holiday:

Fresh Fruit Tart

Caribbean Chicken over Coconut Rice with Mango Salsa

Chocolate Brickle Sensations (our all time favorite)

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  1. Love the combo of fish and salsa, particularly a fruit salsa. Your salsa looks so tasty! Great way to cook fish, too. I poach it often, but haven’t tried your method. But I will. 🙂

  2. so fresh, fruity and flavoursome…I love particularly that salsa!

  3. Love this method of cooking seafood! I’ll have to try it when I’m unable to grill. Do you ever add salt to the water after it starts to boil? Hope your holiday weekend is off to a good start!

  4. I love sea bass and this looks like the perfect way to prepare it to bring out the wonderful flavor. I love how colorful and fresh it looks! 

  5. Your salsa had to really compliment the sea bass without overwhelming it.

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