Recipe courtesy of Bobby Flay
Episode: Sea Bass Salad
Save Recipe Print
Total:
51 min
Prep:
45 min
Cook:
6 min
Yield:
8 servings
Level:
Easy

Ingredients

Fish:
Vinaigrette:
Salad:

Directions

Fish:

Place first 6 ingredients in processor until almost smooth. Add juice and blend well. Season spice mixture with salt pepper. Sprinkle fish with salt and pepper. Rub the spice mixture over each fillet. Refrigerate 2 hours.

Preheat grill. Remove fish from marinade and season with salt and pepper. Grill for 3 minutes on each side.

Vinaigrette:

Whisk together the ingredients and season with salt and pepper to taste.

Salad:

Place greens in a large bowl and drizzle with some of the dressing, season with salt and pepper and toss to coat, divide among 8 plates.

Arrange grapefruit segments and mangoes atop greens and drizzle with some of the dressing; place 1 fish fillet along each salad. Top fish with avocado.

My Private Notes

Add a Note
More from:

Summer Seafood

Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Asian Grilled Salmon

Recipe courtesy of Ina Garten

Moroccan Grilled Salmon

Recipe courtesy of Food Network Kitchen

Grilled Shrimp Scampi

Recipe courtesy of Bobby Flay

Grilled Swordfish with Lemon, Mint and Basil

Recipe courtesy of Giada De Laurentiis

Tuscan-Style Grilled Tuna Steaks

Recipe courtesy of Rachael Ray

Whole Sea Bass with Charred Serrano-Basil Vinaigrette

Recipe courtesy of Bobby Flay

Cumin Grilled Sea Scallops with Chickpea Salad and Red Pepper-Tahini Vinaigrette

Recipe courtesy of Bobby Flay

Wrapped and Grilled Whole Striped Bass with Salsa

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Latest Stories