Disclosure: This recipe was sponsored by Cuisinart. All opinions are my own.
Chilean sea bass is one of my favorite species of fish. It’s very mild with a light, buttery and almost sweet flavor. It’s fantastic on its own with just salt and pepper or dressed up with a vinaigrette.
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Some people are intimidated by cooking fish. When cooking it on the grill, it can tend to fall apart, but when you cook it on a griddle and create seared sea bass, you can’t go wrong.
With a griddle, the entire surface of the fish sears against the heat, creating a delicate crust. Once that crust is formed, the fish magically separates from the griddle, so you can flip it right over without sticking.
For this recipe, I used my Cuisinart 360 XL, which has 700 square inches of cooking space. This allows you plenty of room to sear the fish and the sides at the same time.
How long does it take to sear sea bass
Fish cooks really quickly – in under 15 minutes – so when choosing a side dish, go with a vegetable that cooks quickly, too.
The base of this recipe includes seared asparagus with honey and garlic, along with shaved carrots for the garnish on top.
Most of the time, we think about cooking carrots whole or sliced into coins, but shaved carrots provide a balanced texture for this meal. They offer just a slight crunch with a sweet, soft finish.
The entire plate is rounded out with a simple citrus mint vinaigrette. The kick of sweet acid marries all of the flavors together and accentuates the butteriness of the seared sea bass.
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Seared Sea Bass with Honey Garlic Veggies and Citrus Mint Vinaigrette
Ingredients
Shaved Honey Garlic Carrots and Asparagus
- 1 carrot
- 1 bunch asparagus
- 1 tbsp water
- 2 tsp dehydrated garlic
- 1 tsp Aleppo pepper flakes
- 1 tbsp canola oil
- pinch kosher salt and black pepper
- 2 tsp honey
SearedSea Bass
- 4 8 oz sea bass filets
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp canola oil
Citrus Mint Vinaigrette
- 1 tbsp Dijon mustard
- 3 tbsp lemon juice
- 1 tsp lemon zest
- 2 tsp fresh mint, minced
- 1/4 cup olive oil
Instructions
Shaved Honey Garlic Carrots and Asparagus
- Using a vegetable peeler, remove the peel from the carrot and discard. Continue peeling the carrot into strips. Trim the asparagus spears, removing about 1inch of the woody stems from the bottom.
- Heat the griddle to medium heat. Keeping them separated, add the carrots and asparagus to the griddle. Squirt both with some water. Sauté for 1 minute.
- Sprinkle garlic and pepper flakes over the vegetables, and squirt with oil. Sauté for 1minute. Season with salt and pepper to taste. Add a squirt of honey and toss to coat. Cook for 30 seconds.
- Remove the carrots to a bowl and set aside. Continue cooking the asparagus for 2-3more minutes, until al dente. Remove to a bowl and set aside.
Seared Sea Bass
- Pat the fish dry. Season both sides evenly with salt and pepper.
- Add canola oil to the griddle. Add the sea bass. Sear for 4 minutes, pressing down occasionally with a spatula.
- Flip. Continue cooking for 4 minutes or until the internal temperature reaches 145F degrees.
Citrus Mint Vinaigrette
- Whisk together the vinaigrette ingredients.
To Assemble
- Place a few asparagus spears in the center of the plate. Top with a piece of seared sea bass. Top with a pile of shaved carrots. Drizzle with vinaigrette.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
