Whole Sea Bass with Charred Serrano-Basil Vinaigrette

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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Charred Serrano-Basil Vinaigrette:

2 serrano chiles, grilled and chopped

3 tablespoons diced red onions

2 cloves finely chopped garlic

2 tablespoons Dijon Mustard

1 tablespoon balsamic vinegar

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 cup olive oil

3 tablespoons finely chopped basil leaves

Grilled Sea Bass:

4 whole sea bass (1 pound each), scaled and gutted, head and tail intact

2 tablespoons olive oil

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

1 bunch fresh basil


  1. Place chiles, onion, garlic, mustard, vinegar and salt and pepper in a blender and blend until combined. With the motor running, slowly add the oil and blend until emulsified. Pour into a bowl and stir in the chopped basil.
  2. Heat grill to medium-high heat. Brush both sides of the fish with the oil and season each with 1 teaspoon of the salt and the pepper, including the cavity. Stuff the cavity of each fish with some of the basil. Grill each fish until slightly charred on 1 side, about 4 to 5 minutes. Using a heavy duty spatula, carefully turn the fish over, close the cover and continue grilling until just cooked through, about 6 to 7 minutes. Remove from the grill and immediately drizzle each fish with 2 tablespoons of vinaigrette.

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