I came across this recipe as I was reading Novak Djokovic’s, “Serve to Win” tennis book. For those of you who don’t know who he is, Novak Djokovic is the #1 ranked men’s tennis player in the world! He struggled with his tennis game until someone helped him figure out that it was his diet that was holding him back. He is gluten free now and that has changed his physical and mental health! This recipe is one of his gluten free fish dinners that can be found in his book. I wanted to share this recipe with everyone because it is so delicious and gluten free! Thanks Novak for sharing your recipes and exposing us to how good a gluten free dinner can taste!
I would recommend thick, center cut fillet pieces of Chilean Sea Bass. This fish is expensive so you might as well ask for the best cut! Also roast your own red pepper for best flavor.
- 1 ½ – 2 pounds Chilean Sea Bass thick cut fillets
- ¼ cup fresh lime juice (2 or 3 limes)
- 4 tablespoons Extra-Virgin olive oil (plus 2 tablespoon)
- 2 tablespoons finely chopped fresh oregano
- ½ teaspoon ground cumin
- ¼ teaspoon sea salt
- *½ teaspoon chili powder (optional for spice)*
- 1 cup of semi-ripe mango, peeled, cored and cut into ½ inch cubes
- 1 cup of papaya, peeled and cut into ½ inch cubes
- ½ of a small red onion finely cubed
- 2 tablespoons finely chopped fresh cilantro
- ½ cup peeled and finely cubed red pepper (roast your own red pepper for better flavor, peel the skin and dice into cubes)
- ½ cup freshly squeezed limes (5-6 limes)
- Sea salt to taste
- *½ of a serrano pepper diced (optional)*
Wash the fish fillets and let them dry on a paper towel. In the meantime prepare the marinade. Combine the lime juice, olive oil, oregano, cumin, sea salt and optional chili powder spice in a bowl. Mix well to combine all the ingredients and add the fish fillets coating each of them with the marinade. Tightly cover the bowl with plastic wrap and refrigerate 1 -3 hours so that the fish can absorb all the juices and flavor.
In the meantime prepare the salsa. Start by roasting one large red pepper on the grill or in a cast-iron grill skillet. Roast each side of the pepper so that the skin becomes flakey and dark. Remove from the grill and set aside to cool. Use the Vidalia Wizard Chopper, with the ½ inch setting, to cube the mango and papaya. By this time the pepper will be cool so that you can peel the skin off easily. Using the ¼ inch setting, cube the red onion and the red pepper. I like using the chopper because the salsa comes out perfectly cubed and proportional. Finely chop up the cilantro and the optional Serrano pepper and combine all the above ingredients in a bowl. Add the lime juice and salt and mix. Cover the bowl with plastic wrap and refrigerate while you grill the fish.
Heat a grill or a cast-iron grill skillet on high heat. Grease the grill with 2 tablespoons of olive oil. Remove the fish from the marinade and place on the grill.
Grill the fish for 4-5 minutes on each side or until fish is firm and no longer opaque. Remove from grill and plate immediately topping the fish with the mango papaya salsa.
The fish and salsa are excellent and rich with flavor all on its own!
I like to serve the fish with a side of mashed potatoes and veggies, but feel free to compliment the fish entrée with your own side preferences.
*** makes 6 servings ***