Tangerine Grilled Sea Bass
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 488
- Total Fat
- 31
- Saturated Fat
- 3
- Carbohydrates
- 20
- Dietary Fiber
- 2
- Sugar
- 16
- Protein
- 33
- Cholesterol
- 70
- Sodium
- 819
- Total: 1 hr
- Prep: 10 min
- Inactive: 30 min
- Cook: 20 min
Ingredients
3 cups good-quality store-bought tangerine juice
1 cup fresh lemon juice (from about 3 large lemons)
1 cup canola oil
2 tablespoons honey
1/4 teaspoon coriander seeds, lightly crushed
6 sprigs fresh thyme
4 large cloves garlic, lightly smashed
Eight 6-ounce skin-on sea bass fillets
Kosher salt and freshly ground black pepper
4 tangerines, halved crosswise, any visible seeds removed and discarded
6 small sprigs fresh mint
Directions
- Combine the tangerine juice, lemon juice, oil, honey, coriander, thyme and garlic in a large plastic storage container. Whisk to combine. Add the sea bass fillets and turn to coat in the marinade. Cover with a lid and marinate in the refrigerator, flipping once halfway through, 30 minutes.
- Preheat an outdoor grill or large cast-iron grill pan to medium heat. While the grill heats up, remove the fish from the marinade and pat fairly dry with paper towels. (There should be a light coating of marinade on the fish but not too much, because excess oil will cause flare-ups on the grill.) Discard the marinade. Season the fish liberally on all sides with salt and pepper.
- Place the fish skin-side down on the hot grill. Cook until the skin is light golden brown and crispy, 3 to 5 minutes. Carefully flip the fish and cook until just cooked through and the center is opaque, 3 to 5 minutes more.
- While the fish is cooking, add the tangerines to the grill cut-side down. Grill until the flesh is deeply charred in spots, about 10 minutes. Remove from the grill and cool slightly.
- To serve, transfer the grilled fish to a large platter. Nestle the grilled tangerines around the fish and top with the sprigs of mint. Serve immediately.