Blackened Sea Bass with Zesty Mango Salsa
plus Creamy Guac Sauce & Black Bean Rice
Calories
:
1210 kcalProtein
:
43g proteinTotal
:
35 minutesDifficulty
:
MediumAllergens:
- Milk
- Fish
Blackened sea bass brings smoky depth to a bed of buttery jasmine rice tossed with tender black beans. Bright mango salsa and a silky guacamole sauce add pops of sweetness and creaminess that balance the fish’s perfectly charred, flaky texture. Bold, vibrant flavors come together in a dish that feels special yet effortless.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Red Onion
4 ounce
Mango
1 clove
Garlic
1 unit
Black Beans
1 unit
Tomato
2 unit
Lime
1 teaspoon
Chili Flakes
10 ounce
Chilean Sea Bass
(Contains: Fish)
4 tablespoon
Guacamole
¾ cup
Jasmine Rice
¼ ounce
Cilantro
1 tablespoon
Blackening Spice
Not included in your delivery
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
5 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
/ per serving
Calories1210 kcal
Fat58 g
Saturated Fat14 g
Carbohydrate123 g
Sugar17 g
Dietary Fiber13 g
Protein43 g
Cholesterol110 mg
Sodium580 mg
Potassium1170 mg
Calcium160 mg
Iron3.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Small pot
•Small Bowl
•Large Pan
•Paper Towel
•Zester
•Strainer
Cooking Steps
1
- Wash and dry produce.
- Peel and mince or grate garlic. Halve, peel, and dice onion; reserve 2 TBSP (4 TBSP for 4 servings). Drain and rinse beans. Drain mango, reserving juice. Zest one lime and quarter both (for 4, zest two limes and quarter all four). Dice tomato. Roughly chop cilantro.
2
- Heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Add garlic, rice, and remaining onion. Cook, stirring, until fragrant and lightly browned, 1-2 minutes.
- Add beans, 1¼ cups water (2¼ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
- Keep covered off heat until ready to serve.
3
- While rice cooks, in a small bowl, combine reserved onion, reserved mango juice, and juice from half the limes. Set aside until ready to use in Step 5.
- In a separate small bowl, combine guacamole and sour cream. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
4
- Pat sea bass* dry with paper towels; season all over with Blackening Spice, salt, and pepper.
- Heat a large drizzle of oil in a large pan over medium heat. Add sea bass; cook until browned and cooked through, 4-7 minutes per side. TIP: If fish is browning too quickly, lower heat and cover pan.
5
- To bowl with onion mixture, add mango, tomato, lime zest, half the cilantro, a large drizzle of oil, and a pinch of chili flakes. Stir to combine; season with salt and pepper.
- Taste and adjust seasoning with more lime juice or salt if desired.
6
- Fluff rice and beans with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper.
- Divide rice and beans and sea bass between plates. Drizzle with guac sauce and top with mango salsa. Garnish with remaining cilantro. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the sea bass, finding it delicious and fresh. The mango salsa and guacamole sauce added bright, complementary flavors.
- Ease of prep: Customers found this recipe easy to prepare, with the fish cooking up nicely and effortlessly.
- Suggestions: Consider reducing the amount of onion for a more balanced taste. Some preferred less rice and beans to highlight the fish.
- Portions: Several noted there was too much rice; consider scaling back for a better protein-to-carb ratio.
