Grilled Sea Bass with Chili-Lime Dressing

11 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Chef John
Recipe by  Chef John

“While this recipe for grilled sea bass with an Asian chile-lime dressing is super-fast and easy, it doesn't taste or look super-fast and easy. Your guests will be impressed, and it will be our little secret. I served mine with some caramelized parsnips.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat an outdoor grill for high heat and lightly oil the grate.
  2. Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
  3. Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
  4. Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
  5. Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.

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Reviews (11)

Rate This Recipe
sheila faye
2

sheila faye

This is the most delicious fish I have ever made or even had. I used tilapia instead of sea bass because I didn't want to bother with my grill, and because my grocery store had a great deal on fresh tilapia. I sautéed the tilapia in a teaspoon of coconut oil over medium high heat for maybe 3-4 minutes per side. I accidentally used 1 tablespoon of sesame oil. I was worried it would overpower the dish, but thankfully the sauce was very forgiving and still balanced. I also (intentionally) used 2 cloves of garlic because I love it so much. I served this with cauliflower "rice" (I Ross some cauliflower in the food processor until it is the consistency of rice) sautéed with chopped shiitake mushrooms; snap peas tossed with a wee bit of sesame oil, soy sauce, and lots of black pepper-cooked under the broiler.

mari1751
1

mari1751

Very easy to make and absolutely delicious!

mmeade
1

mmeade

I tried this tonight and it was amazing! I used Sriracha for the chili sauce, and added a teaspoon of Thai Chile Ginger sauce plus a teaspoon of Ponzu Lime sauce. My husband grilled the seas bass as instructed and it was perfect. Moist inside with a nice crisp char on the outside. Wish I had taken a picture. Served with log grain wild rice and sugar snap peas. WILL make again!! Probably too often!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 155 cal
  • 8%
  • Fat
  • 5.8 g
  • 9%
  • Carbs
  • 3 g
  • < 1%
  • Protein
  • 21.5 g
  • 43%
  • Cholesterol
  • 47 mg
  • 16%
  • Sodium
  • 872 mg
  • 35%

Based on a 2,000 calorie diet

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