Marinated Striped Bass Fillet With Avocado Mint Salsa


Mint is the first choice, but most any fresh spice or combination of spices should go well with avocado salsa. Basil is a great choice, but use more basil than you would mint, about 1/4 cup per avocado. Go crazy and add some mango to this.



  • 1 jalapeno pepper, seeded and chopped
  • 2 garlic cloves, chopped
  • 1/2 tsp granulated sugar
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • Combine all ingredients in a food processor or blender and process until smooth.
Avocado Mint Salsa
  • 2 large, ripe avocados – peeled and pitted
  • 2 Tbls freshly squeezed lime juice
  • 2 Tbls olive oil
  • 2 garlic cloves, minced
  • 3 Tbls red onion, minced
  • 3/4 cup cherry tomatoes, halved
  • 1 Tbl fresh mint leaves, minced
  • 1/2 tsp red chile flakes
  • Salt and pepper to taste


  1. Place fish in a plastic or glass container and pour marinade over. Cover and refrigerate for 1 hour. Heat a large skillet over medium heat. Lightly brown fish on both sides, about 3 – 4 minutes per side. Place fish on plates and top with salsa.
Avocado Mint Salsa Instructions
  1. Dice avocado into 1/2-inch pieces. Place in a medium bowl and toss lightly with lime juice and olive oil. Add next 4 ingredients and toss together. Season to taste with salt and pepper.


Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook

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