Check the sea bass fillets: Check for any remaining pin bones and take them out with tweezers.

Cube the mangoes: Slice off the mango flesh around the pit. Cut a grid on the big pieces. Hold the edges and flip them so the grid is protruding. Slice off the mango cubes. For the small pieces, use your knife to peel the skin and cut them into cubes.

Dice the tomatoes: Cut the tomatoes into slices. Cut the slices into strips then cut the strips crosswise to dice.

Dice the red onions: Cut the onions in half. Make vertical cuts on the onion half and keep the root intact. Slice horizontally to make a crosshatch pattern. Slice downwards to dice.

Cook the rice: Cook rice using a pot, the microwave, an Instant Pot, or a rice cooker.

Mince the garlic. Finely chop the coriander. Finely chop the parsley.

Mix the salsa: Combine 16 oz mangoes with 1/4 tsp pepper, 1 tbsp olive oil, 1/4 cup coriander, 1 oz red onion, 1/2 tsp salt, 1/4 tsp chili powder, 1 tbsp lime juice, 6 oz tomatoes, and 1 tbsp garlic.

Sear the sea bass: Place a pan over medium heat until hot. Sear 22 oz sea bass fillets skin-side down for 7 minutes.

Season the sea bass: Season both sides of the sea bass fillets with 1/4 tsp salt and 1/4 tsp pepper. While one side cooks, season the top with salt and pepper, then repeat when flipped.

Flip the sea bass: Flip the sea bass fillets and sear the flesh side for another 3 minutes. Remove from the heat.

Garnish: Evenly divide the sea bass, mango salsa, and 3 1/2 cups of rice between 4 servings. Sprinkle with 2 tbsp parsley.

Serve and enjoy.