Mango Avocado Striped Bass


I have been anxiously waiting to prepare the gorgeous striped bass fillet from my friend Jason, this gorgeous piece of white fish is massive and has been sitting in my freezer for a night when I wasn’t cooking for just one.  What better occasion than my sister’s boyfriend, Chris’, last night “home” before returning to Salve Regina for football camp.  I am honored to say I made his last homecooked meal for a while and damn, it was a good one! (As evidenced by my sister’s face)

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  • 1 lime, sliced
  • 16 oz striped bass fillet (or another white fish)
  • 1 tbsp coconut oil
  • 1 mango
  • 1 small red onion
  • 1 medium avocado
  • 2 tbsp. of cilantro
  • 1 cup of cherry tomatoes
  • 1 tsp cumin
  • 1 tsp salt
  • Servings: 4
  • Difficulty: easy


  • Place the fish in the middle of a sheet of aluminum foil
  • Top with the coconut oil and slices of lime
  • Create a pocket with the foil by wrapping it around the fish, place on baking sheet and into a 375 degree oven
  • Cook for 30 minutes, until fish is flaky and opaque (cooking time may vary based on the thickness of the fish)
  • While the fish cooks, slice the mango, onion, and avocado into similar sized pieces
  • Finely chop the cilantro
  • Half the tomatoes
  • Combine all fruits and vegetables with the salt and cumin and refrigerate 15 minutes
  • Once fish is cooked, top with mango salsa and enjoy!


  • Calories:  251
  • Carbohydrates:  14 grams
  • Fat:  12 grams
  • Protein:  22 grams


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