Grilled Sea Bass with Roasted Tomatoes & Asparagus

Are you a fan of Chilean Sea Bass?  I love it!  It’s light, meaty, yet flaky, and has a nice buttery flavor without the addition of butter.  I prepare it grilled, roasted, and even in a water bath.

When grilled, it caramelizes, giving it a sweet buttery flavor – simply delicious!  I don’t feel the need to add more than a touch of salt to the fish.   Oftentimes I’ll add some pesto over the top, but generally only roasted veggies or a homemade salsa. 

Depending on the thickness of your Sea Bass it can take from 10-20 minutes to prepare, from start to finish.

Chilean sea bass is a deep-water species also known as tooth fish. It is a deep-water fish that can live up to 50 years and grow to over 200 lbs.  Although on the endangered list for several years for fear of becoming extinct, it’s recently become available for purchase again. Sea bass is a good source of omega 3, vitamins A, D, B6, B12 and calcium (if you eat the bones).

Sea Bass is gastronomically prized for its rich, buttery flavor and wonderful versatility, cooking up with large white flakes. Being flash frozen at sea preserves its buttery flavor and melt-in-your-mouth consistency, and helps this fish stand apart in the world of seafood. Due to its fat content, this white fish is practically impossible to overcook and is best suited to dry-heat cooking methods such as broiling, poaching, Asian-style steaming, grilling and sauteing. To enhance the mild, sweet flavor of this flaky fish, add some spices or herbs, if desired.

I hope you’ll try this dish.  It’s quick & easy to prepare, but most of all, healthy, and satisfying.