Grilled Sea Bass with Chili Lime Dressing – More Than Just a Nice Piece of Bass

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While this is technically a recipe for sea bass, it’s really much more than that. This tasty technique represents a glimpse into my warm weather culinary habits. At least three times a week, I’ll toss some kind of lean protein on the grill, and finish it doused in some sort of dressing or vinaigrette.



4 (4-oz each) sea bass filets
vegetable oil and salt to taste
For the dressing:
1 or 2 cloves garlic, finely minced, mashed or grated of microplane
zest of one lime
1 tbsp lime juice
1 tbsp sambal or other chili paste/sauce
2 tbsp seasoned rice vinegar
2 tbsp Asian fish sauce
1 tsp sesame oil
cilantro leaves
roasted parnips, click here for recipe

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