Skewered Sea Bass with Spinach Pesto and Mango Salsa

Ingredients

• 0.5 pound baby spinach leaves 
• 5  basil leaves thinly sliced
• 10  cherry tomatoes finely chopped
• 1 cup olive oil extra virgin divided bertolli®
• 6 cloves garlic divided
• 2  green onions sliced
• 3  semi-ripe mangoes julienned
• 6  mint leaves finely chopped
• 0.3 cup parmesan cheese grated
• 1 cup pinenuts 
• 2 pounds sea bass cut into 1-inch pieces

Equipment

• food processor
• bowl
• baking pan
• grill
• skewers

Directions

1. Finely chop 1 clove garlic.
2. Combine 1/2 cup Bertolli® Extra Virgin Olive Oil, mint and chopped garlic in large nonaluminum baking dish.
3. Add sea bass; gently toss to coat. Cover and marinate in refrigerator up to 1 hour.
4. Meanwhile, combine mangos, tomatoes, onions and basil in large bowl. Cover and refrigerate until ready to serve.
5. Process spinach, remaining 3 cloves garlic, pine nuts, remaining 1/2 cup Olive Oil and cheese in food processor until smooth; set aside.
6. Remove sea bass from marinade, discarding marinade. Skewer sea bass, then grill or broil, turning occasionally, 5 minutes or until sea bass flakes with a fork.
7. Serve sea bass with pesto and mango salsa.