Grilled Sea Bass with Chili-Lime Dressing Recipe - Allrecipes.com
Grilled Sea Bass with Chili-Lime Dressing Recipe
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Grilled Sea Bass with Chili-Lime Dressing
See how to make quick-and-easy, Asian-inspired grilled sea bass. See more
  • READY IN 25 mins

Grilled Sea Bass with Chili-Lime Dressing

Recipe by  

"While this recipe for grilled sea bass with an Asian chile-lime dressing is super-fast and easy, it doesn't taste or look super-fast and easy. Your guests will be impressed, and it will be our little secret. I served mine with some caramelized parsnips."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. Preheat an outdoor grill for high heat and lightly oil the grate.
  2. Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
  3. Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
  4. Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
  5. Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • An easy technique for mincing garlic is to shred it on a Microplane®.
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Reviews More Reviews

Most Helpful Positive Review
Jan 04, 2014

This is the most delicious fish I have ever made or even had. I used tilapia instead of sea bass because I didn't want to bother with my grill, and because my grocery store had a great deal on fresh tilapia. I sautéed the tilapia in a teaspoon of coconut oil over medium high heat for maybe 3-4 minutes per side. I accidentally used 1 tablespoon of sesame oil. I was worried it would overpower the dish, but thankfully the sauce was very forgiving and still balanced. I also (intentionally) used 2 cloves of garlic because I love it so much. I served this with cauliflower "rice" (I Ross some cauliflower in the food processor until it is the consistency of rice) sautéed with chopped shiitake mushrooms; snap peas tossed with a wee bit of sesame oil, soy sauce, and lots of black pepper-cooked under the broiler.

 
Most Helpful Critical Review
Apr 27, 2015

This was super super salty.

 
Nov 13, 2013

I tried this tonight and it was amazing! I used Sriracha for the chili sauce, and added a teaspoon of Thai Chile Ginger sauce plus a teaspoon of Ponzu Lime sauce. My husband grilled the seas bass as instructed and it was perfect. Moist inside with a nice crisp char on the outside. Wish I had taken a picture. Served with log grain wild rice and sugar snap peas. WILL make again!! Probably too often!

 
Dec 15, 2013

Very easy to make and absolutely delicious!

 
Feb 05, 2014

I use this dressing on steak, pork, fish, chicken, and even white rice! Everything is amazing with this dressing. I put it in a saucepan on low heat for a while to meld the ingredients. This is a favorite in my house.

 
Jul 27, 2013

I watched the video, and Chef John said this sauce would be good on chicken or other types of fish. The fish market had no sea bass today, so I bought some salmon. Right before dinner, it started to rain, so grilling outside was not an option. I just used the grill pan on the stove top, and this turned out pretty well.

 
Nov 12, 2014

it was delicious. For those who find it too salty i think its because of the fish sauce. I only put a couple tsp. 2tbp. of fih sauce I think is way too much. I loved it and definitely will make it again and again.

 
Jul 02, 2014

Great recipe!! (the picture doesn't do it justice). I couldn't help but add freshly chopped mangos to this sauce - we were licking our plates!

 

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Nutrition

  • Calories
  • 155 kcal
  • 8%
  • Carbohydrates
  • 3 g
  • < 1%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 21.5 g
  • 43%
  • Sodium
  • 775 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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