Grilled Sea Bass Recipe

Imagine a sea bass full of flavor, perfectly grilled and tender. Our expert kitchen team at Restaurante La Venus reveals the secrets behind this dish, showcasing how to prepare the perfect grilled sea bass that will impress even the most discerning palates.

The Secret to the Perfect Grilled Sea Bass

What truly elevates this dish is the velvety and tangy lemon olive oil sauce, made from a harmonious blend of olive oil, mustard, lemon juice, and dried oregano. The sauce is carefully whisked until smooth, adding the perfect touch to the grilled fish, making every bite an irresistible experience.

This recipe works just as well with other types of white fish. You can experiment with additional herbs as long as the flavors don't overpower the delicate taste of the fish.

Ingredients for the Grilled Sea Bass Recipe (Serves 2)

• Sea Bass: 2 whole sea bass (total 1600g)

• Olive Oil: 2-3 tablespoons

• Salt: 1 teaspoon

For the Garnish:

• 1 medium potato (sliced)

• 2 kapya peppers (roasted)

For the Arugula Salad:

• 1 bunch of arugula

• 1 large tomato (peeled and diced)

• 2 cloves of garlic (minced)

• ½ teaspoon salt

• 1 tablespoon pomegranate molasses

• 1 teaspoon olive oil

For the Leaf Salad:

• 1 large tomato (sliced)

• ½ bunch fresh mint leaves

• ½ teaspoon salt

• 1 teaspoon sumac

• 1 teaspoon chili flakes

• 1 tablespoon pomegranate molasses

How to Prepare the Grilled Sea Bass

1. Prepare the Arugula Salad

   • Chop the arugula and dice the peeled tomato.

   • Finely chop the garlic.

   • Combine all the ingredients in a bowl, adding salt, olive oil, and pomegranate molasses.

   • Mix well and serve on a plate.

2. Prepare the Leaf Salad

   • Extract the mint leaves and wash them thoroughly.

   • Slice the tomatoes and combine with salt, sumac, chili flakes, and pomegranate molasses in a deep bowl.

   • Mix well and serve on a plate.

3. Prepare the Garnish

   • Slice the potato into rounds without peeling.

   • Grill the potatoes and kapya peppers until cooked, ensuring they’re evenly roasted.

4. Grill the Sea Bass

   • Clean and wash the sea bass. Butterfly one and leave the other whole.

   • Rub the inside and outside of the fish with olive oil and salt.

   • Grill the fish on medium heat for about 15-20 minutes, turning occasionally. Be cautious not to cook it over high heat, as this may burn the outside and leave the inside undercooked.

   • Once done, place the fish on a serving plate alongside the salads and garnishes.

Bon Appétit! This dish embodies the authentic flavors of the Mediterranean coast, delivering an unforgettable dining experience at Restaurante La Venus.

Nutritional Information for Grilled Sea Bass (per serving)

• Calories: 385 kcal

• Protein: 36g (72% of daily value)

• Fat: 22g (34% of daily value)

  • Saturated Fat: 3g (15% of daily value)

• Carbohydrates: 8g (3% of daily value)

  • Fiber: 2g (8% of daily value)

• Cholesterol: 75mg (25% of daily value)

• Sodium: 500mg (21% of daily value)

• Potassium: 720mg (20% of daily value)

• Vitamin A: 20% of daily value

• Vitamin C: 30% of daily value

• Calcium: 6% of daily value

• Iron: 10% of daily value

• Omega-3 fatty acids: 500mg (high in healthy fats)