Chef Chad’s Herb Crusted Chilean Sea Bass with Grilled Pineapple & Mango Salsa is bursting with the sweet and spicy flavours of fresh pineapple, mango, jalapeño peppers, ginger, lime, and cilantro.

Recipe from Chef Chad Mitchell – Red’s Steak House

Herb Crusted Sea Bass


Chef Chad Mitchell from Red’s Steak House preparing the salsa.

  • 3 to 4 Chilean Sea Bass fillets
  • 1 loaf white bread or Brioche
  • 80 ml olive oil
  • 1/4 cup oats
  • 2 heads parsley
  • 1/4 cup chopped tarragon
  • Salt and freshly ground black pepper


  1. Remove all crust from bread. Chop herbs with a very sharp knife until very fine. Using a food processor pulse oats until fine. Add the bread and continue to pulse until fine. Add chopped herbs, season with salt and pepper and continue to blend slowly. Add  olive oil slowly – just enough to lightly moisten, this will ensure the herbs do not oxidize. Pour mixture onto a baking sheet or plate.
  2. Season the fish fillets with salt and pepper and dredge in the herb mixture, covering both sides.
  3. Place fish on a shallow baking pan and cook in a preheated 350°F oven for approximately 15-20 minutes. The time depends on thickness of the fish, which can vary.  Fish is cooked when thickest part of the fish flakes easily.
  4. Remove fish from baking pan and place on a serving plate. Spoon over the grilled pineapple & mango salsa over the fish, and enjoy!

Grilled Pineapple & Mango Salsa


  • 1/2 pineapple, cored, peeled and sliced into 1/4-inch rings
  • 1 mango, peeled, pitted, and chopped
  • 1/2 red bell pepper, cored, seeded, and chopped
  • 1/2 red onion, chopped
  • 3 Tbsp chopped cilantro leaves
  • 3 tablespoons olive oil
  • 1 tbsp peeled, minced fresh ginger
  • 1 jalapeno, or to taste, chopped
  • 1 to 2 limes, juiced
  • Salt and freshly ground black pepper


  1. Preheat a grill pan over high heat. Grill the pineapple rings, turning once, until slightly charred, about 2 minutes. Transfer rings to a cutting board and chop.
  2. In a bowl, add pineapple, mango, bell pepper, onion, cilantro, ginger, jalapeno, olive oil and lime juice. Combine well and season with salt and pepper to taste. Set aside. Ideally the salsa should be left to infuse the flavours for at least 1/2 hour or make up to two days in advance and keep refrigerated.

Gosling’s Wine of the Week
Gosling’s have chosen Erath Pinot Gris to accompany Chef Chad’s fish recipe. The wine is intensely aromatic. This vintage of Pinot Gris yields sprightly wafts of banana, rose petals and talc. The juicy palate of ripe honeydew melon, citrus and exotic lychee melds into a rich plush crescendo, leaving the mouth with a pleasant tingle and a light lift of acidity.

The retail price is $21.25 and it’s available at Lindo’s and Gosling’s stores.

Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on June 24th, 2014

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