Skewered Sea Bass with Spinach Pesto and Mango Salsa

Skewered Sea Bass with Spinach Pesto and Mango Salsa

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"For this colorful and tasty meal, chunks of sea bass--marinated in olive oil, garlic and mint--are grilled on skewers and served with mango/basil salsa and spinach pesto."
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35 m servings 1070 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 1070 kcal
  • 53%
  • Fat:
  • 80 g
  • 123%
  • Carbs:
  • 37.5g
  • 12%
  • Protein:
  • 55.2 g
  • 110%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 286 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Finely chop 1 clove garlic. Combine 1/2 cup Bertolli(R) Extra Virgin Olive Oil, mint and chopped garlic in large nonaluminum baking dish. Add sea bass; gently toss to coat. Cover and marinate in refrigerator up to 1 hour.
  2. Meanwhile, combine mangos, tomatoes, onions and basil in large bowl. Cover and refrigerate until ready to serve.
  3. Process spinach, remaining 3 cloves garlic, pine nuts, remaining 1/2 cup Olive Oil and cheese in food processor until smooth; set aside.
  4. Remove sea bass from marinade, discarding marinade. Skewer sea bass, then grill or broil, turning occasionally, 5 minutes or until sea bass flakes with a fork. Serve sea bass with pesto and mango salsa.


  • Recipe courtesy of Chef Fabio Viviani, Owner and Executive Chef of Firenze Osteria Italian Restaurant and Martini Bar.


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Not flavorful and the fish fell apart.

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