Recipe courtesy of Mickey Mantle's Restaurant

Grilled Chilean Sea Bass on a Ragout of Fresh Asparagus, Tomato, Corn and Tri Color Orzo

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  • Level: Easy
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1 teaspoon olive oil

Salt and pepper to taste

1/2 pound Chilean sea bass

3 ounces tomato, peeled, seeded and chopped

3 ounces asparagus, steamed

3 ounces corn

4 ounces cooked orzo

4 ounces chicken stock

Lemon for garnish


  1. Preheat grill. Lightly oil and season sea bass on both sides. Place on grill. Cook each side for approximately 6 minutes. While fish is on grill, add tomato, asparagus, and corn to saute pan. Season with salt and pepper. After about three minutes, add orzo and chicken stock. Reduce. To plate dish, spoon orzo on plate and place sea bass on top. Garnish with lemon.
Fresh Pasta 
James Briscione

Fresh Pasta 

11m Intermediate 99%