Sous Vide Sea Bass with Mango Salsa Recipe

Flaky sea bass combines with a sweet and spicy mango salsa to create a light and refreshing summer dish that always reminds me of vacation. This recipe works well with most types of fish and the salsa is very versatile, even complimenting steak or chicken.

Sous vide cod mango salad 10

Note:You can learn more about cod from my Guide to sous vide cod or view all my sous vide fish articles

If you like this recipe and want to use sous vide to prepare nutritious and flavorful food, then my new book is perfect for you! Healthy Sous Vide has more than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family.

New to This?

If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Sea Bass with Mango Salsa Recipe

  • Published: February 27, 2020
  • By Jason Logsdon
  • Total Time: 15 Minutes
  • Cooks: 130°F (54.4°C) for 15 to 45 minutes
  • Serves: 4

Ingredients for Sous Vide Sea Bass with Mango Salsa

Sous vide cod mango salad 15
  • For the Sea Bass

  • 4 sea bass portions, about 6 ounces each (170g)
  • 2 tablespoons olive oil
  • For the Mango Salsa

  • 2 mangoes, peeled and diced
  • 1 shallot, sliced
  • 1/2 serrano pepper, deseeded and diced
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • For the Sautéed Kale

  • 1/2 onion, thinly sliced
  • 5 cloves of garlic, coarsely chopped
  • 3 cups coarsely chopped, lightly packed kale
  • 1 tablespoon white wine vinegar
  • To Assemble

  • 1/4 cup coarsely chopped fresh basil leaves

Want more great content like this? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Cooking Instructions for Sous Vide Sea Bass with Mango Salsa

For the Sea Bass

Preheat a water bath to 130°F (54.4°C).

Salt and pepper the sea bass then place in the sous vide bag with the olive oil and lightly seal. Let the fish sit for 30 minutes for the dry brine to take effect then place in the water bath and cook for 15 to 45 minutes, until heated through.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Mango Salsa

Combine all the ingredients in a bowl.

For the Sautéed Kale

Heat some oil in a pan over medium to medium-high heat. Add the onion and cook until softened. Add the garlic and cook for 2 minutes. Add the kale and sauté until it wilts. Add the white wine vinegar and cover the pan. Cook until the kale is softened, adding water if needed to keep the inside of the pan moist.

To Assemble

Take the sea bass out of the bag and dry it thoroughly using paper towels or a dish cloth. Sear one side over high heat just until browned, 1 to 2 minutes. Remove from the heat.

Place some kale on a plate and top with the sea bass. Add a spoonful of the mango salsa and sprinkle with the chopped basil leaves then serve.

Nutritional Information for Sea Bass with Mango Salsa

  • Calories: 352
  • Fat: 14g
  • Protein: 27g
  • Carbohydrate: 33g
  • Fiber: 4g
  • Sugar: 24g
  • Cholesterol: 53mg

Want Great Sous Vide Recipes?

Sous vide book cover large

Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

Like this?
Have questions or comments about it?
Let me know in the article comments below or on Facebook!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy