Recipe for Grilled Sea Bass, Mango, Grapefruit and Avocado Salad 
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Yield:
8
Ingredients:
Amount Ingredient
FISH ----------------
3 tbl paprika
2 tbl minced garlic
2 tbl olive oil
1 tbl ancho chili powder
1 tbl finely-chopped fresh oregano
2 tsp allspice
1/2 cup grapefruit juice
8 x sea bass fillets - (5 to 6 oz ea)
----------------- VINAIGRETTE ----------------
1/4 cup grapefruit juice plus
2 tbl grapefruit juice
1/4 cup olive oil
2 tbl Sherry wine vinegar
1/2 tbl chopped fresh mint
1 tbl chopped fresh ginger
Salt to taste
Freshly-ground black pepper to taste
----------------- SALAD ----------------
10 cup mixed baby greens
2 x pink grapefruits peeled, and
cut into segments
2 lrg mangoes peeled, pitted,
and thinly sliced
1 x avocado peeled, pitted,
Instructions:
Instructions: Fish: Place first 6 ingredients in processor until almost smooth. Add juice and blend well. Season spice mixture with salt pepper. Sprinkle fish with salt and pepper. Rub the spice mixture over each fillet. Refrigerate 2 hours.

Preheat grill. Remove fish from marinade and season with salt and pepper. Grill for 3 minutes on each side.

Vinaigrette: Whisk together the ingredients and season with salt and pepper to taste.

Salad: Place greens in a large bowl and drizzle with some of the dressing, season with salt and pepper and toss to coat, divide among 8 plates. Arrange grapefruit segments and mangoes atop greens and drizzle with some of the dressing; place 1 fish fillet along each salad. Top fish with avocado.

This recipe yields 8 servings.

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