With Valentine’s Day quickly around the corner, you need to be prepared to romance and treat your special someone. Instead of fighting the restaurant rush, take the time and effort to create a unique experience for them at home with Grilled Chilean Sea Bass with Garlic Butter and Oregano Pesto. Chilean Sea Bass is already wonderful, but drizzled with rich garlic butter and savory oregano pesto makes this dish truly satisfying.
With all seafood, freshness is the paramount ingredient, so find a quality supplier. The sea bass is simply brushed with a combination of lemon juice and grapeseed oil, seasoned with salt and pepper, and grilled over medium heat. The oregano pesto is a pulsed mixture of oregano leaves, olive oil, pine nuts, Parmesan cheese, garlic, and salt, featuring a grainy texture. This dish finishes with beautiful color and fragrance, and an abundance of flavor perfect for a romantic rendezvous. So fire up the grill, grab the chocolates, don’t forget the roses, and show your loved one how much you appreciate them.
Grilled Chilean Sea Bass with Garlic Butter and Oregano Pesto Ingredients
- 1 pound Chilean sea bass (skin on one side)
- 1 tablespoon lemon juice (juice of 1/2 lemon)
- 2 teaspoons grapeseed oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
For the Oregano Pesto
- 1/3 cup fresh oregano leaves
- 1/3 cup olive oil
- 2 tablespoons pine nuts
- 2 tablespoons Parmesan cheese (grated)
- 1 clove garlic (minced)
- 1/2 teaspoon sea salt
For the Garlic Butter
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 clove garlic (finely chopped)
Grilled Chilean Sea Bass with Garlic Butter and Oregano Pesto Directions
- To prepare pesto, place its ingredients into a food processor and pulse until mixture is well combined. Do not puree the mixture; it should still have some texture. Add more oregano for a thicker sauce.
- Preheat grill for medium heat. Wash and pat dry fish. Combine lemon juice and grapeseed oil. Slather onto fleshy part of fish and sprinkle with sea salt and black pepper.
- Grab a large pair of outdoor cooking tongs and folded paper towels. Dip paper towels in a good amount of grapeseed oil and run across the hot grill grates. Repeat this process 4 times to create a non-stick surface for the fish.
- Place sea bass onto grill, flesh side down. Allow fish to cook for 3 minutes and very gently, using a wide metal spatula, work the fish away from the grill grates. Once, the fish gives, flip over and cook (skin side down) for an additional 10-20 minutes depending on the thickness of the filet. Fish is done once the thickest part of the fillet reaches an internal temperature of 145 degrees F. (63 degrees C.). Remove fish and gently cover with foil until ready to serve. Be gentle.
- For garlic butter, place olive oil and butter in a saucepan over medium heat. As soon as it starts to heat up (bubbles appear), add sliced garlic, stir and remove from heat. The garlic flavor will infuse in the oil, but will not burn if you do this. Let cool for 30 seconds before using.
- To serve, drizzle platter with garlic butter, then pesto. Set fish on top and garnish with your favorite herbs and vegetables. Drizzle with a little garlic butter on top if you’d like a little extra flavor. Serve with you favorite side dishes, though I do recommend grilled vegetables for this dish.
Taken from TheSpruce.com