Grilled Sea Bass over Zucchini Pasta with Roasted Tomatoes

Elegant meals do not have to be complicated despite what you may think.  In fact I find that the most beautiful and nutritious ones are the easiest.  Like this Grilled Sea Bass over Zucchini Pasta with Roasted Tomatoes.

In less than 30 minutes you can have this meal at your table. 

Do you recall my video showing you how to use a Spiralizer?  This is one of my favorite gadgets, creating pasta-like no carb dishes with veggies.  It’s amazing and fun!

If you’re a frequent follower of At Home with Vicki Bensinger then you may have realized I’ve been MIA a lot since the summer, and I feel awful about it.  We were traveling during the summer, then upon our return I was swamped with classes, both kids moving, and umpteen other things I won’t bore you with.  I’d like to think it’s all behind us, but it’s doubtful.  My hope is to reboot my regular posting of two times a week, but family always comes first, so I will do my best.

At any rate, I hope you’ll try this wonderful recipe and know that the simplest dishes truly are the best!

Try to eat healthy whole foods on a daily basis that are bright in color, and you’ll find you feel alive inside and out!

Please support my 50 mile bike ride next week for Pedal the Cause to help create a world without cancer.  Your donation is tax deductible.

Print Recipe

Grilled Sea Bass over Zucchini Pasta with Roasted Tomatoes

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

• 4 (6-8 oz.) Chilean Sea Bass
• 2 Zucchini Squash
• 2 (10.5 oz.) Cherubs tomatoes
• Extra-Virgin Olive Oil
• Equipment: Spiralizer

Directions:

1. Rub Sea Bass with olive oil, leaving skin on, and place onto preheated grill over medium heat for approximately 20 minutes.  Fish will be done when the tip of a knife inserted separates the layers easily.  Remove skin at this point if desired.
2. Cut tomatoes in half and place on a foil lined baking sheet.  Drizzle lightly with extra-virgin olive oil and toss to coat.  Place in preheated 425F degree oven for approximately 15 minutes or until slightly charred and wilted.
3. Rinse zucchini and place on Spiralizer and spin until completed.  Just before plating, microwave for 20 seconds to make zucchini more pliable.
4. To Plate: Divide zucchini pasta among 4 plates.  Top with Sea Bass, then divide roasted tomatoes and place on top of each of the 4 pieces of Sea Bass.  Serve!

Enjoy!!!