Mount Washington’s LeMont, a Pittsburgh institution, celebrates its 60th Anniversary this year. To mark the occasion, Chef Robert Vargo shares his recipe for Chilean Sea bass with Pineapple Mango Chutney, as well as a 1980s classic, Chicken Christina.

CHILEAN SEA BASS

Ingredients

8 oz Sea bass steak

2 oz Olive Oil

2 oz Pineapple juice

1 oz Mango vodka

1 oz Sugar

Instructions

Mix olive oil, pineapple juice, mango vodka and sugar together to make a marinade.  Add sea bass to the marinade and refrigerate for two hours.  Sea bass is a denser fish, great for grilling.  If you want to add zest to it, sprinkle with blackened fish seasoning.  Whether you grill or blacken your sea bass, it will take approximately 9-11 minutes to cook through.

PINEAPPLE MANGO CHUTNEY

Ingredients

3 oz Fresh pineapple, diced

3 oz Fresh Mango, diced

1 T Red onion, chopped

1 T Green onion, sliced fine

1 T Red bell pepper, chopped

1 T Fresh cilantro, chopped

¼ c Pineapple juice

1 T Rice wine vinegar 

1 T Olive oil

Mince red onion, green onion, red bell pepper and cilantro, mix with diced mango and pineapple.  Add in pineapple juice, rice wine vinegar and olive oil and toss together.  When making this chutney, it’s best to make the day prior and refrigerate to let the flavors marry together. Top your grilled or blackened sea bass with chutney.