Grill Steamed Sea Bass With Citrus Relish Recipes

SEA BASS WITH CITRUS-OLIVE-CAPER SAUCE

Sea Bass With Citrus-Olive-Caper Sauce image

Juicy lemon segments balance out the salad of briny olives, salty capers, and fragrant oregano that tops this quick and easy fish dish.

Provided by Liza Schoenfein

Categories Fish Olive Low Carb Low Cal Dinner Lemon Seafood Bass Healthy Capers Self Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

8 sea bass fillets (about 5 ounces each), skin on
3 tablespoons olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 lemons, peeled and thinly sliced, segments halved
Juice of 2 lemons
2 tablespoons chopped fresh oregano
2 tablespoons capers, rinsed
3/4 cup pitted Kalamata olives, roughly chopped

Steps:

Place broiler pan as close to heating element as possible and heat 5 minutes. On a plate, coat fillets on both sides with 1 tablespoon oil. Carefully remove pan from broiler and place on stovetop. Arrange fillets on pan, skin side down; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil fish 6 minutes. In a bowl, mix together lemon slices, juice, oregano, capers, olives, remaining 2 tablespoons oil and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Place fish on platter; top with citrus-olive-caper sauce.

GRILLED SEA BASS WITH CHILI-LIME DRESSING

Grilled Sea Bass with Chili-Lime Dressing image

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.

Provided by Chef John

Categories World Cuisine Recipes Asian

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

1 clove garlic, finely minced, or more to taste
1 lime, zested
2 tablespoons seasoned rice vinegar
2 tablespoons Asian fish sauce
2 tablespoons lime juice
1 tablespoon Asian chile pepper sauce (such as sambal oelek)
1 teaspoon Asian (toasted) sesame oil
4 (4 ounce) fillets sea bass
2 teaspoons vegetable oil, or as needed
salt to taste
1 tablespoon coarsely chopped cilantro leaves, or to taste

Steps:

Preheat an outdoor grill for high heat and lightly oil the grate.
Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
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.
Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.

Nutrition Facts : Calories 154.8 calories, Carbohydrate 3 g, Cholesterol 47.2 mg, Fat 5.8 g, Fiber 0.3 g, Protein 21.5 g, SaturatedFat 1.1 g, Sodium 774.8 mg, Sugar 2 g

GRILLED SEA BASS WITH CITRUS-OLIVE OIL

Grilled Sea Bass with Citrus-Olive Oil image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this grilled seafood with citrus-olive oil that's ready in an hour - perfect for a dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon finely chopped Kalamata olives
2 teaspoons chopped fresh parsley
1/4 teaspoon grated orange peel
1 tablespoon canola or soybean oil
1/2 teaspoon balsamic vinegar
1 pound sea bass, tuna or halibut fillets, about 1 inch thick
1 tablespoon canola or soybean oil
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In small bowl mix all Citrus-Olive Oil ingredients. Refrigerate 30 minutes. Heat coals or gas grill for direct heat. Brush all surfaces of fish with oil; sprinkle with salt and pepper.
Cover and grill fish 4 to 5 inches from medium heat 10 to 13 minutes, turning fish after 5 minutes, until fish flakes easily with fork. Serve with Citrus-Olive Oil.

Nutrition Facts : Calories 180, Carbohydrate 0 g, Cholesterol 55 mg, Fat 1/2, Fiber 0 g, Protein 22 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 0 g, TransFat 0 g

GRILL-STEAMED SEA BASS WITH CITRUS RELISH

Grill-Steamed Sea Bass with Citrus Relish image

To check if the fish is done, press on the spot right behind the head: If it feels firm and a thin knife inserted there reveals flaky flesh, you're good to go.

Provided by Carlo Mirarchi

Yield Makes 4 servings

Number Of Ingredients 16

Ingredients

2 1 1/2-pound whole black sea bass, cleaned
Kosher salt
Freshly ground black pepper
1/2 small red onion, thinly sliced
1/2 bunch flat-leaf parsley, plus 1/2 cup chopped
8 sprigs oregano
5 scallions, thinly sliced, divided
2 lemons, 1 thinly sliced, 1 left whole
2 limes, 1 thinly sliced, 1 left whole
4 tablespoons olive oil, divided
1 tablespoon chopped fresh tarragon
1/4-1/2 teaspoon crushed red pepper flakes
Pinch of sugar
2 tablespoons walnut or pistachio oil
Flaky sea salt (such as Maldon)
1 teaspoon poppy seeds

Steps:

Prepare grill for medium-high heat. Set a wire rack inside of a roasting pan; pour in water to reach just below rack. Season fish inside and out with kosher salt and pepper. Stuff with onion, parsley sprigs, oregano, and 4 scallions. Set fish on rack and cover pan with foil, leaving one corner open. Place pan on grill and cook until steam escapes from vent, 3-5 minutes. Close vent and steam fish until cooked through, 15-20 minutes.
Meanwhile, brush half of sliced lemon and half of sliced lime with 1 tablespoon olive oil and grill, turning once, until lightly charred, about 1 minute. Chop 2 slices of grilled lemon; set remaining slice aside for serving.
Using a sharp knife, remove all peel and white pith from whole lemon and lime; discard. Working over a medium bowl, cut between membranes to release segments into bowl. Squeeze juice from membranes into bowl; discard membranes. Mix in chopped parsley, tarragon, red pepper flakes, sugar, chopped grilled lemon, remaining scallion, and remaining 3 tablespoons olive oil; season relish with salt and pepper.
Arrange fresh and reserved grilled citrus slices on a platter; place fish on top.
Drizzle with walnut oil, season with sea salt and pepper, and sprinkle with poppy seeds. Serve relish alongside.p

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