Grilled Striped Bass with Chunky Mango-Ginger Sauce

A firm white fish with delicate flavor, striped bass is delicious with bold seasonings. A mixture of fresh ginger and orange juice acts like a culinary light bulb in the sauce, brightening the musky sweetness of mango. Dress this dish up or down by pairing it with an icy pilsner or a fruity white wine, such as Riesling.

4 (6-ounce) striped bass or other firm white fish fillets (such as amberjack or grouper) 
1 tablespoon olive oil 
1/2 teaspoon kosher salt  
1/4 teaspoon black pepper 
1 cup Chunky Mango-Ginger Sauce (recipe below) 

Prepare grill.
Brush fish with oil; sprinkle with salt and pepper. Grill fish for 4 minutes on each side or until the fish flakes easily when tested with a fork. Serve with the Chunky Mango-Ginger Sauce.

                                Chunky Mango-Ginger Sauce:

2-1/2 cups (serving size: 1 tablespoon)
1 tablespoon olive oil
2 cups finely chopped red onion
2 cups cubed peeled ripe mango
1 cup chopped tomato 
3 tablespoons minced peeled fresh ginger
2 tablespoons minced garlic (about 6 cloves)
1/2 cup fresh lime juice (about 2 limes)
1/4 cup orange juice 
1/4 cup dry sherry
3 tablespoons brown sugar
3 tablespoons white vinegar

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 7 minutes, stirring frequently. Add mango, tomato, ginger, and garlic; cook 5 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer 20 minutes.

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