Chilean Sea Bass W/ Pineapple Mango Salsa and Steamed Asparagus

• 1 14 lbs chilean sea bass fillets
• 1 small red onion, chopped
• 12 cup green onion, whites included, finely diced into rounds
• 12 cup fresh squeezed lemon juice
• 12 cup fresh squeezed orange juice
• 12 cup fresh squeezed lime juice
• 4 garlic cloves, minced
• 12 tablespoon gingerroot, grated
• 18 teaspoon sea salt
• 12 tablespoon cracked black pepper
• 1 red sweet bell pepper, diced
• 1 medium mango, diced
• 1 cup fresh pineapple, diced
• 1 cup fresh cilantro, chopped
• 2 tablespoons red onions, finely chopped
• 1 teaspoon red pepper flakes
• 2 tablespoons green onions, whites included, finely diced into rounds
• 2 tablespoons lime juice
• 1 pinch red pepper flakes
• 1 pinch chili pepper
• 1 pinch salt
• 1 pinch cracked black pepper
• 1 12 lbs medium asparagus, trimmed
• 1 teaspoon coconut oil, unrefined virgin
• 1 tablespoon sherry wine vinegar
• 1 tablespoon balsamic vinegar
• 2 tablespoons cheese, grated
• 1 pinch cracked black pepper

1. Mix all salsa ingredients together in a bowl until combined.
2. Preheat grill to high heat.
3. Brush hot grill rack with olive oil to prevent sticking.
4. Mix all marinade ingredients together in a bowl.
5. Reserve half for grilling process.
6. Place sea bass fillets in glass baking dish or container.
7. Pour marinade over top.
8. Let set for 10-15 min turning once.
9. Cut top of filets to the middle to hold the juices of the marinade.
10. Place fillets about 1/2 apart on grill pouring their marinade juices over top of them.
11. Grill for 8 minutes then, pour reserved marinade over top of them and continue grilling for an additional 8 minutes or until easily flaked with a fork.
12. While fish is grilling break off tough ends of asparagus.
13. Preheat non stick pan for 1 minute.
14. Heat 1 teaspoon of unrefined virgin coconut oil for a minute over a medium heat.
15. Add asparagus, cover with lead for 3-5 minutes until tender.
16. Toss with Sherry vinegar and cook additional 2 minutes.
17. Sprinkle a tablespoon of Balsamic vinegar, wrapped asparagus in the foil and reserved covered in the same pan.
18. Transfer to serving plate, top with salsa, top asparagus with fresh grated Romano cheese and enjoy!

bass fillets, red onion, green onion, fresh squeezed lemon juice, fresh squeezed orange juice, fresh squeezed lime juice, garlic, gingerroot, salt, cracked black pepper, red sweet bell pepper, mango, fresh pineapple, fresh cilantro, red onions, red pepper, green onions, lime juice, red pepper, chili pepper, salt, cracked black pepper, coconut oil, sherry wine vinegar, balsamic vinegar, cheese, cracked black pepper

Taken from www.food.com/recipe/chilean-sea-bass-w-pineapple-mango-salsa-and-steamed-asparagus-521885 (may not work)