2 - 1 inch thick sea bass filets
a few handfuls of arugula
1 cup fresh blueberries
1 cup fresh mango
1/4 cup of goat cheese
2 tbsp olive oil
1 tsp Calm the F Down
1/2 tsp paprika
Heat grill to medium/medium high.
Using a paper towel, pat the fish dry on both sides. Brush 1 tbsp of oil on each filet - coating both sides. Sprinkle with Calm and paprika.
Grill for approx 5 minutes per side. Internal temp should be 145 degrees when done.
While fish is grilling divide remaining ingredients into 2 salad bowls.
Toss with Ginger Vinaigrette
lay sea bass on top!