Main Course

Sweet & Sour Grilled Sea Bass

May 22, 2015

Next up on the #FishWeek menu is a recipe that is as simple, as it is MOUTHWATERING.  Sweet & Sour Grilled Sea Bass is where it’s at this week!

 The fish has a nice crunch to the outside, but yet the most tender inside. You immediately taste that smoky charred flavor from the grill, as well as the sweet sticky “teriyaki” like glaze…It’s unbelievably tasty! You can substitute the bass for really any sturdy fish that won’t fall apart or become flaky when cooked—so it’s a very versatile dish. I devoured it!

Let’s get started.

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Slice fish into thick strips…

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…or large cubes depending on the cut of fish.

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Add chunks to mixing bowl…

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…along with 3 tbsp of olive oil…

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…a pinch of salt….

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..1 tsp cayenne pepper and 1 tsp paprika…

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…1 tsp lemon zest…

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…1 tsp grated garlic…

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…and a handful of chopped parsley.

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Give this a good toss…

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…and then insert a skewer into each chunk.  

NOTE: if using wooden skewers over open flames, soak them in water for at least 30 minutes to prevent them from charring.

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Set the sea bass aside, and begin making the pairing sauce. Start by heating a small sauce pan to medium heat. Add 3 tbsp mirin…

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…2 tbsp sherry vinegar… 

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…2 tbsp rice wine vinegar…

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…2 tbsp soy sauce…

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…2 tsp grated ginger…

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…and 1 tbsp brown sugar.

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 Let this reduce for about 10 minutes and remove from heat.

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Grill fish for about 2-3 minutes on each side…

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…flipping accordingly. 

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Remove fish from grill and plate.  

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Top with a healthy drizzle of the sweet and sour glaze…

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…edible flowers are optional…

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…and ENJOY this sweet and savory dish!

Sweet & Sour Grilled Sea Bass

Sweet & Sour Grilled Sea Bass

Ingredients

  • 10 oz of white fish, (Sea bass, Halibut, Snapper) Salmon, or Tuna
  • 3 tbsp olive oil
  • pinch of salt
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp lemon zest
  • 1 tsp grated garlic
  • Sweet & Sour Glaze:
  • 3 tbsp mirin
  • 2 tbsp sherry vinegar
  • 2 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 2 tsp grated ginger
  • 1 tbsp brown sugar

Instructions

  1. Slice fish into thick strips, or large cubes depending on the cut of fish.
  2. Add chunks to mixing bowl, along with 3 tbsp of olive oil, pinch of salt, 1 tsp cayenne pepper, 1 tsp paprika, 1 tsp lemon zest, a handful of chopped parsley, and 1 tsp grated garlic.
  3. Give this a good toss and then insert a skewer into each chunk.
  4. NOTE: if using wooden skewers over an open flames, soak them in water for at least 30 minutes to prevent them from charing.
  5. Set the sea bass aside, and begin making the pairing sauce. Start by heating a small sauce pan to medium heat. Add 3 tbsp mirin, 2 tbsp sherry vinegar, 2 tbsp rice wine vinegar, 2 tbsp soy sauce, 2 tsp grated ginger, and 1 tbsp brown sugar. Let this reduce for about 10 minutes and remove from heat.
  6. Grill fish for about 2-3 minutes on each side—flipping accordingly. Remove fish from grill and plate. Top with a healthy drizzle of the sweet and sour glaze, edible flowers are optional, and ENJOY!
http://www.byrontalbott.com/sweet-sour-grilled-sea-bass/

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| Left: Boos Cutting Board | Top Middle:All-Clad Mixing Bowls  | Right: Shun Kaji Chef Knife |

| Bottom Left: Serving Tray | Bottom Middle: All-Clad Grill | 

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