Graza

Chop your mango, pineapple, red onion, red pepper, jalapeño, and combine into a bowl. 

Add half a head of cilantro, three green onion shoots, the juice from two limes, salt, pepper, Drizzle, and mix until combined. Place salsa in the fridge. 

Preheat your grill to 400F. 

Marinate sea bass with Sizzle, salt, pepper, red pepper flakes, and the juice from half a lime. 

Use your porous Le Creuset Cast-Iron Grill Topper and cover in Sizzle. 

Once Sizzle is up to temp, place your sea bass, skin side down, on the cast-iron. Top with more Sizzle. 

Depending on how thick your fish is, let sit covered for 10-15 minutes and flip. 

Once fully cooked, plate your fish with mango salsa, salt, a squeeze of lime juice, Drizzle, and enjoy!