Grilled Sea Bass with Charred Serrano-Basil Vinaigr

Name: Grilled Sea Bass with Charred Serrano-Basil Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Serrano chiles, grilled and chopped; 3 tablespoons diced red onion; 3 finely chopped garlic cloves; 1 tablespoon Dijon mustard; 1 tablespoon balsamic vinegar; 1/4 cup rice wine vinegar; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup olive oil; 2 tablespoons finely chopped fresh basil; 4 whole sea bass (1 pound each), scaled and gutted, head and tail intact; 2 tablespoons olive oil; 2 teaspoons kosher salt; 2 teaspoons freshly ground black pepper; 1 bunch fresh basil

Servings: persons

2 Serrano chiles, grilled and chopped
3 tablespoons diced red onion
3 finely chopped garlic cloves
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/4 cup rice wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
2 tablespoons finely chopped fresh basil
4 whole sea bass (1 pound each), scaled and gutted, head and tail intact
2 tablespoons olive oil
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 bunch fresh basil

1
MAKE THE GRILLED SEA BASS Combine the Serranos, onion, garlic, mustard, vinegars, salt and pepper in a blender and mix well.
2
With the motor running, slowly add the oil and blend until emulsified.
3
Pour into a bowl and stir in the chopped basil.
4
MAKE THE GRILLED SEA BASS Heat grill to medium-high.
5
Brush both sides of each fish with the oil and season with the salt and pepper, including the cavities.
6
Stuff the cavity of each fish with some of the basil.
7
Grill fish until slightly charred on one side, 4 to 5 minutes.
8
Using a heavy-duty spatula, carefully turn the fish over, close the cover and continue grilling until the fish is just cooked through, 6 to 7 minutes.
9
Remove from the grill and immediately drizzle fish with 2 tablespoons of the vinaigrette.

462

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 15 ingredients. The key ingredients include: 2 Serrano chiles, grilled and chopped, 3 tablespoons diced red onion, 3 finely chopped garlic cloves, 1 tablespoon Dijon mustard, and more.

Yes, Grilled Sea Bass with Charred Serrano-Basil Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Sea Bass with Charred Serrano-Basil Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions