1pounds sea bass
2 tablespoons butter
2 large cloves garlic, chopped
1 tablespoon chopped Italian flat leaf parsley
1 1/2 tablespoons extra virgin olive oil
Salt and pepper
1 mango chopped in small cubes
1 small red onion, chopped
1 chopped tomato
01 lemon (zest and juice)
2 cups of fresh and organic spinach
2 Tablespoons of butter
Preheat the grill for high heat. Cut the fish in 4 pieces. In a small bowl mix the chopped garlic, salt and pepper together. Sprinkle the seasonings on the fish. In a small saucepan over medium heat, melt the butter. Remove the pan from heat when the butter has melted and set aside. Lightly oil the grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes or until the fish is easily flaked with a fork. Drizzle chopped parsley before serving.
In a bowl mix the chopped onion, mango and tomato. Add a touch of chopped parsley, salt and pepper and drizzle olive oil, lemon zest and lemon juice. Mix well and serve with the Sea Bass.
In a saucepan over medium heat, melt the butter. Add the spinach, salt and pepper. Cook for 5 minutes.