Grilled Sea Bass With A Portuguese Sauce Recipe

Name: Grilled Sea Bass With A Portuguese Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 fish fillets, seabass about 1/4 to 1/2 pound each (I've also used salmon); 4 tablespoons olive oil, in all; salt and pepper; 1/2 cup chopped onion; 1 cup peeled seeded and chopped roma tomato; 1/3 cup pitted black olives; 1 cup fresh fava beans, blanched and peeled (I sub with butter beans); 1 tablespoon minced garlic; 2 teaspoons minced anchovy fillets; 1 tablespoon finely chopped fresh parsley; 1 tablespoon chopped fresh basil; 1 tablespoon chopped fresh thyme; 1 tablespoon chopped fresh oregano; 1/2 cup white wine; 1/2 cup butter, cut into tablespoons; salt and black pepper; 2 tablespoons finely chopped fresh parsley

Servings: persons

4 fish fillets, seabass about 1/4 to 1/2 pound each (I've also used salmon)
4 tablespoons olive oil, in all
salt and pepper
1/2 cup chopped onion
1 cup peeled seeded and chopped roma tomato
1/3 cup pitted black olives
1 cup fresh fava beans, blanched and peeled (I sub with butter beans)
1 tablespoon minced garlic
2 teaspoons minced anchovy fillets
1 tablespoon finely chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1/2 cup white wine
1/2 cup butter, cut into tablespoons
salt and black pepper
2 tablespoons finely chopped fresh parsley

1
Preheat the grill.
2
Rub each fish with 2 tablespoons olive oil and season with salt and pepper. Place the fish on the hot grill and grill for 4 to 5 minutes on each side, depending on the weight of each fish.
3
In a saute pan, heat the remaining olive oil. When the oil is hot, saute the onions for 1 minute. Add the tomatoes, black olives and fava beans. Season with salt and pepper. Saute for 2 minutes.
4
Stir in the garlic, anchovies, fresh herbs and white wine. Bring the liquid up to a boil and reduce to a simmer. Simmer for 2 minutes.
5
Fold in the butter, a tablespoon at a time. Remove from the heat and season with salt and pepper.
6
Spoon the sauce in the center of an oblong plate. Lay the fish directly on top of the sauce. Garnish with parsley.

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 fish fillets, seabass about 1/4 to 1/2 pound each (I've also used salmon), 4 tablespoons olive oil, in all, salt and pepper, 1/2 cup chopped onion, and more.

Yes, Grilled Sea Bass With A Portuguese Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Sea Bass With A Portuguese Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions