Grilled Sea Bass with Scallion-Herb Salsa
20min
30min
2 to 3
Main Course
Latin American
Grilling delicate white fish doesn’t need to be daunting. The key is to brine the fish for 15 minutes to firm up the flesh. Be sure the grill is hot, the fish is dry, and both are lightly oiled before putting them together.
Ingredients
- Kosher salt
- 1 pound black sea bass fillets, scrape any scales you may come across
- ¼ cup chopped flat-leaf parsley or cilantro
- 2 scallions, white and green parts, finely chopped
- 1 garlic clove, minced
- 1 jalapeño, seeded and minced
- 1 tablespoon freshly squeezed lime juice
- 3 tablespoons neutral oil, such as grapeseed or avocado, plus more for the grill
Directions
Preheat Grill and Brine the Fish
Preheat a grill on high for direct heat. Fill a pie plate with 2 tablespoons salt and 2 cups of water. Stir to dissolve the salt, then add the fish, skin-side up. Add a bit more water just to cover the fish and let sit while the grill preheats, 15 to 20 minutes.
Make the Scallion-Herb Sauce
Meanwhile, make the scallion-herb sauce. In a bowl, combine the cilantro, scallions, garlic, jalapeño, lime juice, and neutral oil and season with salt.
Grill and Serve
Drain the fish and pat dry with paper towels. Rub both sides of the fish with oil. Wipe the grill grates until they’re clean then rub with oil. Add the fish, skin side up and grill until lightly charred, about 5 minutes. Carefully flip the fish when it easily releases from the grates and cook just until lightly charred, 4 to 5 minutes longer.
Transfer the fish to a platter and serve with the scallion-herb sauce.
Pro tips
Wine Pairings
Lightly effervescent and very dry, txakoli or chacolí is a refreshing, low-alcohol white wine from Spain and pairs well with the bright flavors of the sauce.
Change it Up
The salsa is infinitely customizable. Add a tablespoon of minced ginger and a pinch of ground cloves for a Caribbean-inspired herb sauce or use equal parts cilantro, mint, and basil along with 1 tablespoon fish sauce for a Vietnamese-inspired sauce.
Make it a Meal
Grill sliced zucchini and slabs of crusty bread alongside the fish for a full meal or sauté green beans or other green vegetable.
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
