Whole Sea Bass with Charred Serrano-Basil Vinaigrette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 760
- Total Fat
- 45
- Saturated Fat
- 7
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 82
- Cholesterol
- 363
- Sodium
- 1226
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
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
Directions
- 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.
- 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.