Recipe by Chef John
"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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garlic, finely minced, or more to taste
seasoned rice vinegar
Asian fish sauce
Asian chile pepper sauce (such as sambal oelek)
Asian (toasted) sesame oil
4 (4 ounce) fillets
vegetable oil, or as needed
salt to taste
coarsely chopped cilantro leaves, or to taste
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.
Okay, not sure what happened here. Willing to change the review - but wow! This was super super salty. Y'all did mean seasoned rice vinegar right?
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!
Very easy to make and absolutely delicious!
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.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Sea Bass with Chili-Lime Dressing
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 155
** Calories from Fat: 52
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