Grilled Sea Bass over Vegetable Salad with Cilantro Vinaigrette
I’ve been craving vegetables, in anticipation of spring. So when I went over to Whole Foods Market the other day I couldn’t resist. In my opinion, there isn’t a more beautiful selection of produce anywhere. Their displays of brightly colored fresh produce is spectacular.
Walking through the produce isles I gathered up a few things I thought might be tasty for a salad to set fresh fish on. Corn on the cob, avocados, tomatoes, red onion, orange pepper, mango, cilantro and although I wanted cucumbers, my daughter is allergic to them. I wanted raw veggies, otherwise, I would have selected a slew of different items to roast, but this was perfect. Of course, the corn would go on the grill along with the fish I selected.
I had hoped for some Halibut but they were out, so I opted for the Sea Bass, a mild buttery fish that has always been a favorite of mine.
I headed home to whip up a healthy dish for my husband, daughter and myself.
This dish was so simple to prepare and since our kitchen cabinets are in the process of being repainted, space was limited, but it wasn’t an issue.
After washing and slicing my salad ingredients, I whipped up a Cilantro Vinaigrette, and popped the corn and fish onto the grill. We enjoyed springtime on a plate, and it was delicious!
I hope you’ll try this recipe. If you’re not a fan of fish, and I know many of you aren’t, then add grilled chicken or even tofu if you’re vegan. This dish won’t disappoint you.
Grilled Sea Bass over Vegetable Salad with Cilantro Vinaigrette
Ingredients:
4 (6-8 oz.) pieces of Sea Bass
Salad:
4 Ears Corn, husk removed, brushed with olive oil, grilled, remove kernels & add to salad
2 Avocado's, diced (drizzle with lime juice to prevent browning)
16 oz. grape tomatoes (yellow and red if available), sliced in half
1 small red onion, finely diced
1 (15 oz.) can black beans, rinsed (this removes the excess salt)
1 ripe Mango, diced
1 orange bell pepper, fine dice
Vinaigrette:
1/3 cup unseasoned Rice Vinegar
1/4 cup fresh lime juice
1 clove garlic, minced
1 1/2 - 2 canned chipotle chile's in adobo
3/4 cup extra-virgin olive oil
1 cup, tightly packed cilantro, with leaves & stems left on
salt and pepper to taste
Directions:
- Sea Bass: Grill Sea Bass for approximately 20 minutes or until flesh separates easily when knife is inserted.
- Vinaigrette: Add all ingredients to blender and process until the vinaigrette is smooth. Check for seasoning.
- To Serve: Place a large spoonful of the vegetable salad on each plate, center fish on top and drizzle Cilantro Vinaigrette over the top.
Note: You can substitute lime olive oil, smokey chipotle or jalapeno olive oil in place of the extra-virgin olive oil for a little more pizazz.
Vinaigrette will last 3-4 days in the refrigerator.
Enjoy!!
Hi, I’m Vicki Bensinger! I have been teaching culinary classes throughout Missouri since 1992. I offer personalized private culinary classes for individuals and small groups in the comfort of your home or organization.
Hi Vicki, that sea bass and salad looks amazing! I could so happily live on that!! thanks for your comment, the dish you mentioned as bought very recently from a little pop up shop in our town, it’s antique apparently and I love it – just one of those happy finds!
Mary x
Don’t you just love it when you find something like that? Thank you for your comments.
Mmmm….your salad looks marvelous, Vicki! And perfect with sea bass or any protein 🙂
We adore fish here so you don’t have to convince us that this is good! 😀
Vicki, I am craving colorful vegetables, too but spring here is far away.
Your sea bass and salad with cilantro dressing looks amazing. I always like to chop some fruit, preferable mango in black bean salad.
I love mango as well for color and taste!
What a colourful and delightful dish my friend, top job 🙂
Cheers
Choc Chip Uru
Lovely salad to go with the succulent fish. Am also very pleased to receive your cilantro vinaigrette recipe! Wonderful blog world of ours: a dear blog friend also did a grilled fish this week, but with a salsa verde recipe [lovely one too], saying he did not really care for mint [which I use] and quite disliked cilantro!! Well, I love it and grow it and shall certainly copy your way 🙂 !
Well thank you very much. I hope you enjoy it
Your Grilled Sea Bass over Vegetable Salad with Cilantro Vinaigrette is gorgeous. I agree, the produce selection in Whole Food is gorgeous. I love the ingredients you pick for the vegetable salad. 🙂 The Cilantro Vinaigrette sounds refreshing and perfect for the salad.
I love the Whole Foods produce department! Such a great selection. And their seafood department is quite good – I’m actually coming to prefer it to Bob’s. Anyway, great dish – love the flavors in this. Thank you.
I like Bobs as well but there’s only so many hours in the day and if you can get great quality fish and groceries with one stop shopping I’m all for it.
I wish our Whole Foods were closer – I love that store. What a beautiful salad for the fish.
I know some folks can’t abide cilantro. But I love the stuff. This vinaigrette looks right up my alley.
I know, some people claim that cilantro tastes like soap.
I love this combination – fish and a fruit salad! It all looks delicious! I also love that Chipotle Vinaigrette!
Sounds wonderful Vicki, my kind of dinner!
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