Seared White Sea Bass

Cook Time

20 Mins

Cooking Method

Grilling

Cuisine

Caribbean

Difficulty

Easy

Prep Time

10 Mins

Servings

4


Ingredients


1/4 tsp Cayenne Pepper

1 Celery Stalk, sliced thin

1/2 tbsp Cilantro, Chopped

For Serving, Cooked Rice

2 tsp Curry Powder

1 tbsp Garlic, Minced

1 tbsp Ginger Root, grated

1/2 cup Grape Tomatoes, quartered

1 cup Green Bell Pepper, sliced thin

To Taste, Key Lime Jerk Seasoning

1/2 tsp Paprika

1/2 tbsp Parsley, chopped

1 cup Red Bell Pepper, sliced thin

4 Sea Bass Fillets (5 oz each)

For Serving, Sliced Lemon & Lime

3 Thyme Sprigs

3 tbsp Vegetable Oil, divided

1/2 cup Vegetable Stock

1 cup Yellow Onion, chopped



Cooking Instructions


This Seared White Sea Bass is a wonderful way to eat this mild-flavored fish. The fillets are seasoned in our bright Caribbean Key Lime seasoning then seared and nestled into a bold tomato sauce with sautéed vegetables, ginger, and curry. Serve it over white rice with a fresh squeeze of citrus for a full-flavored and healthy meal that’s on the table in just minutes.

H2: Wood Pellet Recommendation

In order to create a contrast of sweet and spicy that will leave this dish bursting with flavor, we recommend using our Pennsylvania Cherry Hardwood Pellets.

Note: This recipe uses Louisiana Grills Key Lime Jerk Seasoning.

Note: The FDA recommends to cook fin fish to an internal temperature of 145° or until flesh is opaque & separates easily with fork.

  1. Fire up your Louisiana Grills pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 400° F. If using a gas or charcoal grill, set it up for medium-high heat. Place a cast iron skillet on the grill and allow to preheat.
  2. Heat 2 tablespoons vegetable oil in the skillet. Add the thyme sprigs, celery, bell peppers, and onion. Sauté for 3 minutes, stirring occasionally until softened.
  3. Add the remaining 1 tablespoon vegetable oil, garlic and grated ginger and sauté with the vegetables for 1 minute.
  4. Stir in the curry powder, paprika, cayenne, vegetable stock, and tomatoes. Bring to a hard simmer, then close the lid and allow to simmer for 5 minutes.
  5. Brush the fish with oil, then season with Key Lime Jerk. Sear the fish 2 to 3 minutes per side, depending on the thickness of the fillets. Transfer the fish to the sauce and simmer in the sauce for 3 to 5 minutes. Garnish with fresh cilantro and parsley, then remove from the grill.
  6. Serve fish warm with Cajun vegetable curry over rice, fresh lemon and lime


Special Tools


  • Basting Brush
  • Cast Iron Skillet



Tips:


Substitute seafood stock for vegetable stock, for additional flavor.



Diet Info


  • Low Carb