Chilean sea bass served over baby spinach with mango

This not only took literally 12 minutes to make, but is very healthy and absolutely delicious.

If you haven't tried citrus olive oil, you are missing out. Do yourself a favor and get some. It makes the recipe, and many other recipes. I recommend:

Cobram Estate citron extra virgin olive oil with lemon oil.


For this recipe you will need:

Baby spinach (you can decide how much you like)
1 filet of skinless Chilean sea bass (you can use any sturdy white fish, but I think this has the best flavor)
a ripe mango
a lime
salt
pepper
balsamic vinegar
citron EVOO
Cajun seasoning - I used Dinosaur Foreplay... that's my favorite.

You can add diced red onion to the mango salsa if you like.

Set the broiler on high, with a rack that will leave your fish about 5 inches from the surface.

Pour a thin strip of EVOO down each filet. Follow with a thin strip of Cajun seasoning. Because sea bass is a light flavored fish, a little will go a long way. Rub the seasoning around to barely cover the fish. Turn fish over and repeat.

Place fish on a baking sheet. Place under the broiler, leaving the oven cracked a little. While filet cooks (about 5 minutes - watch closely) dice up mango. (How to cut up a mango.) Squeeze a little (about 1/2 tsp) lime juice over mango, and follow with a (literal) pinch of salt. Stir.

Turn the fish after 5 minutes, or when the top is golden, but not burned. Put back under broiler.

Mix salad dressing:
I like a 2:1 ratio of EVOO to balsamic. With the citron EVOO, this is rather acidic (which I like), so if you don't like a more acidic favor, use a 3:1 ratio.
Add salt and pepper to taste, and mix.

The fish is done when it flakes when lightly pressed with a fork. Be careful not to overcook.

Plate the spinach. Lightly dress with balsamic dressing. Place fish on the spinach, and top with mango.

Enjoy!

PS - Sea bass, leftover or otherwise, makes delicious filling for fish tacos, as does mango salsa.