Ingredients

• 1.2 kg Whole Sea Bass (Robalo)
• 3 units Limes
• 4 units Garlic cloves
• 0.5 bunch Fresh cilantro
• 4 tablespoons Olive oil
• 1 teaspoon Sea salt
• 0.5 teaspoon Freshly ground black pepper
• 1 unit Ripe mango
• 0.5 cup Cashews
• 0.5 unit Red onion
• 1 unit Fresh red chili (malagueta or serrano type)
• 1 teaspoon Grated fresh ginger

Instructions

1. 1

   Prepare the fish: Carefully clean the sea bass. Make 3-4 diagonal incisions on each side of the fish. Pat dry with paper towels.

2. 2

   Prepare the marinade: In a small bowl, combine the juice of 2 limes, 2 tablespoons of olive oil, finely minced garlic, half of the chopped cilantro, salt, and pepper.

3. 3

   Marinate the fish: Rub the marinade inside and outside the fish, making sure it penetrates the incisions. Let it marinate in the refrigerator for at least 30 minutes, ideally 1 to 2 hours.

4. 4

   Prepare the mango and cashew salsa: Finely chop the mango, cashews (lightly toasted if not pre-toasted), red onion, chili (remove seeds if you prefer less spicy), and the remaining cilantro. In a bowl, mix these ingredients with the juice of the last lime, grated ginger, and 2 tablespoons of olive oil. Season with salt and pepper to taste.

5. 5

   Preheat the grill: Heat your BBQ to medium-high heat. Lightly grease the grill grates to prevent the fish from sticking.

6. 6

   Grill the fish: Place the sea bass on the hot grill. Cook for about 7-10 minutes per side, or until the skin is crispy and slightly charred, and the flesh is opaque and flakes easily with a fork. Cooking time may vary depending on the thickness of the fish.

7. 7

   Serve: Transfer the grilled sea bass to a large serving platter. Garnish generously with the mango and cashew salsa. Serve immediately.