
Grilled sea bass with tomato vinaigrette
2
Point(s)
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. Look for them in larger supermarkets and specialty-food stores from about November through February; substitute regular lemons in this recipe if they’re not in season.
Ingredients
Cooking spray
2 spray(s)
Fresh cherry tomato(es)
8 oz, (about 1 1/2 cups), diced
Uncooked shallot(s)
2 Tbsp, finely chopped
Capers
1 tsp, drained, roughly chopped
Garlic
1 small clove(s), finely chopped
Fresh lemon juice
1 Tbsp
Extra virgin olive oil
4 tsp
Table salt
¼ tsp
Table salt
⅛ tsp
Black pepper
¼ tsp
Lemon(s)
2 item(s), regular or Meyer variety, halved
Uncooked branzino (sea bass) fillet(s)
16 oz, 4 (4-ounce), skin-on
Uncooked asparagus
¾ pound(s), (1 bunch), trimmed
Chives
1 Tbsp, chopped fresh
Fresh parsley
2 tsp, finely chopped fresh