Mouthwatering Grilled Sea Bass Recipe with Charred Basil-Serrano Vinaigrette

If you enjoy sea bass, you will love the taste even more when this fish is grilled. Sea bass is a very popular mild-flavored fish that is ideal for grilling. Use a well-oiled grill rack to prevent sticking and avoid overcooking because this will dry out the fish. Perform the fork flake test to determine doneness, just like you would when grilling other types of fish.

Grilled Sea Bass ingredients:

• 4 whole one-pound sea bass, scaled and gutted with tail and head intact
• 1 bunch fresh basil
• 2 tablespoons olive oil
• 2 teaspoons black pepper
• 2 teaspoons kosher salt
• Basting brush
• Heavy-duty spatula

Charred Basil-Serrano Vinaigrette:

• ½ cup olive oil
• 2 grilled and chopped Serrano chiles
• 3 tablespoons basil leaves, chopped finely
• 3 tablespoons red onions, diced
• 2 tablespoons of Dijon mustard
• 2 cloves garlic, finely chopped
• 1 tablespoon of balsamic vinegar
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• Mixing spoon
• Bowl
• Blender

Step 1: Prepare the vinaigrette by placing the pepper, salt, vinegar, mustard, garlic, onion, and chiles in the blender container and blending until ingredients are well combined. Keep the blender running and add the oil slowly, blending until it is emulsified. Pour the liquid into the bowl and use the mixing spoon to stir in chopped basil.

Step 2: Heat the grill to medium-high temperature. Use the basting brush to apply the olive oil to each side of the fish. Season the surface and cavity of the fish with the pepper and 1 teaspoon salt. Stuff some basil into the cavity.

Step 3: Grill each fish for approximately 4 to 5 minutes or until the grilled side is slightly charred.

Step 4: Turn each fish over carefully, using the spatula. Grill for an additional 6 or 7 minutes until the fish is just cooked through. Remove the fish from the grill.

Step 5: Immediately drizzle 2 tablespoons of the vinaigrette onto each fish.

Serve this fish with a salad featuring fresh cucumbers and tomatoes. Or, serve it over dark wilted greens with pine nuts. To wilt leafy greens, sauté them in a wok or deep skillet with a liquid such as salad dressing, vegetable stock, or just water with a few drops of lemon juice. Cook until the leaves wilt, place on plates and top with pine nuts and the cooked sea bass.

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