Grilled sea bass with tomato vinaigrette
Fresh cherry tomato(es)
1½ cup(s), diced
1 tsp(s), drained, roughly chopped
2 tbsp(s), finely chopped
1 clove(s), small, finely chopped
Fresh lemon juice
Extra virgin olive oil
2 item(s), or Meyers lemons, halved
Uncooked branzino (sea bass) fillet(s)
16 oz, 4 x 4-ounces
340 gm(s), 1 bunch, trimmed
1 tbsp(s), chopped fresh
2 tsp(s), finely chopped
- To make vinaigrette, combine tomatoes, shallot, capers, garlic, lemon juice, 2 teaspoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in small saucepan. Set aside.
- Spray large ridged grill pan with nonstick spray and set over medium-high heat.
- Brush cut sides of lemons and sea bass with remaining 2 teaspoons oil. Sprinkle fish with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Place fish, flesh side down, and lemons, cut side down, in pan. Cook until fish is just opaque in center, 2–3 minutes per side, and lemons are browned on cut side only (do not turn lemons), about 3-4 minutes.
- Meanwhile, bring medium skillet half filled with water to boil. Add asparagus and cook until crisp-tender, about 3 minutes; drain.
- Set vinaigrette over medium heat and cook, stirring occasionally, until warmed, about 3 minutes. Remove from heat and stir in chives and parsley.
- Divide fish, asparagus, and lemons evenly among 4 plates. Spoon vinaigrette evenly over fish and asparagus.
- Serving size: about 5 asparagus spears, 1 sea bass fillet, 2 1/2 tablespoons dressing, and 1/2 lemon