Finely chop 1 clove garlic. Combine 1/2 cup Bertolli(R) Extra Virgin Olive Oil, mint and chopped garlic in large nonaluminum baking dish. Add sea bass; gently toss to coat. Cover and marinate in refrigerator up to 1 hour.
Meanwhile, combine mangos, tomatoes, onions and basil in large bowl. Cover and refrigerate until ready to serve.
Process spinach, remaining 3 cloves garlic, pine nuts, remaining 1/2 cup Olive Oil and cheese in food processor until smooth; set aside.
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. Serve sea bass with pesto and mango salsa.
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Recipe courtesy of Chef Fabio Viviani, Owner and Executive Chef of Firenze Osteria Italian Restaurant and Martini Bar.