Grilled Sea Bass with Roasted Tomatoes & Asparagus

Are you a fan of Chilean Sea Bass?  I love it!  It’s light, meaty, yet flaky, and has a nice buttery flavor without the addition of butter.  I prepare it grilled, roasted, and even in a water bath.

When grilled, it caramelizes, giving it a sweet buttery flavor – simply delicious!  I don’t feel the need to add more than a touch of salt to the fish.   Oftentimes I’ll add some pesto over the top, but generally only roasted veggies or a homemade salsa. 

Depending on the thickness of your Sea Bass it can take from 10-20 minutes to prepare, from start to finish.

Chilean sea bass is a deep-water species also known as tooth fish. It is a deep-water fish that can live up to 50 years and grow to over 200 lbs.  Although on the endangered list for several years for fear of becoming extinct, it’s recently become available for purchase again. Sea bass is a good source of omega 3, vitamins A, D, B6, B12 and calcium (if you eat the bones).

Sea Bass is gastronomically prized for its rich, buttery flavor and wonderful versatility, cooking up with large white flakes. Being flash frozen at sea preserves its buttery flavor and melt-in-your-mouth consistency, and helps this fish stand apart in the world of seafood. Due to its fat content, this white fish is practically impossible to overcook and is best suited to dry-heat cooking methods such as broiling, poaching, Asian-style steaming, grilling and sauteing. To enhance the mild, sweet flavor of this flaky fish, add some spices or herbs, if desired.

I hope you’ll try this dish.  It’s quick & easy to prepare, but most of all, healthy, and satisfying.

Print Recipe

Grilled Sea Bass with Roasted Tomatoes & Asparagus

Yield: 4 Servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

A delicious & healthy dish to nourish your body.

Ingredients:

• 4 (6 oz.) Chilean Sea Bass
• 2 containers fresh Marzano Tomatoes or tomatoes of choice, sliced in half
• 1 bunch Asparagus, trimmed
• olive oil
• kosher salt & pepper

Directions:

1. Turn grill to medium heat and preheat.
2. Turn oven to 425 degrees Fahrenheit to preheat before adding vegetables.
3. Rinse Sea Bass, then pat dry. Lightly coat each side with olive oil and season with salt and pepper if desired.
4. Trim bottom of Asparagus stalks, rinse and place on a foil lined sheet pan, then lightly drizzle with olive oil and salt.
5. Rinse tomatoes, slice in half; place on foil lined sheet pan, and lightly drizzle with olive oil.
6. Place tomatoes in lower rack of oven for approximately 15-20 minutes or until juices start to run out.
7. Set Sea Bass on the grill for approximately 5 - 10 minutes per side, depending on thickness. (See Note)
8. After you've flipped the Sea Bass, place Asparagus in the oven above the tomatoes for 8 minutes or until bright green.
9. To plate: Set 4-5 Asparagus spears on the plate; place Sea Bass on Asparagus and top with Roasted Tomatoes.
10. Serve.

 

Note:  How to test if your fish is done:

• A good guideline to follow is 8-10 minutes per inch of thickness.
• Just like meat, fish will continue to cook for a minute or two once removed from the heat source. Be sure to stop cooking when the fish is just shy of being done; otherwise, it will overcook by the time you serve it.
• Use the tip of a knife to peek at the interior of the fish. Raw fish has a translucent appearance that turns opaque during cooking. When the fish is just opaque throughout it's considered done. It should gently resist flaking but show signs of firming. If it flakes, it has lost much of its moisture and will be dry.