Blackened Sea Bass with Mango Salsa and Creamy Guac Sauce

This blackened sea bass recipe brings together smoky, charred fish with a bed of buttery jasmine rice and tender black beans. The bright mango salsa adds a pop of sweetness, while the silky guacamole sauce balances everything with creamy richness. It’s a dish that feels both elegant and effortless-perfect for a special dinner at home.

The secret is in the contrast: the bold blackening spice creates a beautiful crust on the sea bass, while the cool, zesty salsa and smooth sauce keep each bite fresh. With minimal prep and simple steps, you can have a restaurant-quality meal on the table in under an hour.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 ounce MangoView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

10 ounce Chilean Sea BassView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and mince or grate the garlic. Halve, peel and dice the red onion; reserve 2 tablespoons for the salsa (4 tablespoons if serving 4). Drain and rinse the black beans. Drain the mango, reserving the juice. Zest one lime, then quarter both limes. Dice the tomato. Roughly chop the cilantro.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add the garlic, rice and remaining onion. Cook, stirring, until fragrant and lightly browned, about 1-2 minutes. Add the black beans, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While the rice cooks, in a small bowl, combine the reserved onion, reserved mango juice and juice from half the limes. Set aside. In another small bowl, mix the guacamole and sour cream. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper to taste.
4. Pat the 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 the sea bass and cook until browned and cooked through, 4-7 minutes per side. If the fish browns too quickly, lower the heat and cover the pan.
5. To the bowl with the onion mixture, add the 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 with more lime juice or salt if needed.
6. Fluff the rice and beans with a fork; stir in 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper. Divide the rice and beans and sea bass among plates. Drizzle with the guac sauce and top with mango salsa. Garnish with remaining cilantro. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different fish for this recipe?

Yes, any firm white fish like cod, halibut or snapper works well. Adjust cooking time based on thickness.

How do I make the guac sauce thicker or thinner?

Add water a teaspoon at a time to thin or add more guacamole to thicken. The sauce should be drizzling consistency.

Can I make the mango salsa ahead of time?

Yes, you can prepare the salsa up to a day in advance. Store it in the fridge and add the cilantro just before serving for freshness.