Grilled sea bass with tomato vinaigrette
2
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Here’s one of the quickest, most delicious fish dishes we know. The sea bass is grilled along with Meyer lemons, a cross between a regular lemon and a mandarin orange. They have a distinctive floral flavor and are less acidic than regular lemons.
Ingredients
Cherry tomatoes
1½ cup(s), diced
Capers
1 tsp(s), drained, roughly chopped
Shallots
2 tbsp(s), finely chopped
Garlic
1 clove(s), small, finely chopped
Fresh lemon juice
1 tbsp(s)
Extra virgin olive oil
4 tsp(s)
Table salt
¼ tsp(s)
Table salt
⅛ tsp(s)
Black pepper
¼ tsp(s)
Lemon
2 wedge(s), or Meyers lemons, halved
Uncooked branzino (sea bass) fillet
16 oz, 4 x 4-ounces
Asparagus
340 gm, 1 bunch, trimmed
Chives
1 tbsp(s), chopped fresh
Fresh parsley
2 tsp(s), finely chopped
Instructions
1
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.
2
Spray large ridged grill pan with nonstick spray and set over medium-high heat.
3
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.
4
Meanwhile, bring medium skillet half filled with water to boil. Add asparagus and cook until crisp-tender, about 3 minutes; drain.
5
Set vinaigrette over medium heat and cook, stirring occasionally, until warmed, about 3 minutes. Remove from heat and stir in chives and parsley.
6
Divide fish, asparagus, and lemons evenly among 4 plates. Spoon vinaigrette evenly over fish and asparagus.
7
Serving size: about 5 asparagus spears, 1 sea bass fillet, 2 1/2 tablespoons dressing, and 1/2 lemon
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