Chop mangos into cubes by following the short YouTube video above
Add and mix all the ingredients in a mixing bowl. Taste. It should be a nice blend of sweet, sour, spice (if using jalapeno), and salt.
If the mangos are not ripe enough, add a little coconut sugar.
Add more lime juice, mint, and/or salt and pepper to taste.
Heat grill to about medium-high.
Cut striped bass fillets into 4 to 5 pieces
Place each fillet, skin-side down, in the center of a sheet of foil, lightly greased with olive oil. Each sheet should be big enough to fold the sides over the fish to form a pouch.
Season the fish with a squeeze of lemon or lime juice, salt and pepper and top with a pat of butter (or two).
Fold the edges of the foil around the fish to form a pouch. Use a fork to poke a few holes in the top so it releases steam when it cooks.
Place the foil packets on the grill. Using a spatula or tongs, move the packets to different places on the grill every 3-4 minutes so that the fillets cook evenly.
Cover the grill and cook for about 10 mintues. If grill does not have a cover, it will take a little longer. Fish is done when you can stick a fork all the way through without resistance.
Remove fish from packets to individual plates. Top with mango salsa.
Season to taste with more lime juice or salt and pepper.
© 2021 Fearless Eating. All rights reserved. • Grilled Striped Bass with a Mango Salsa https://fearlesseating.net/grilled-striped-bass-recipe-with-mango-salsa/