Grilled Sea Bass With Roasted Pepper Vinaigrette Recipe

Name: Grilled Sea Bass With Roasted Pepper Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper; 1 yellow bell pepper; 1 orange bell pepper; 3 tablespoons extra virgin olive oil; 2 tablespoons Italian parsley, finely chopped; 1 tablespoon lemon juice, fresh; ½ teaspoon garlic, minced; ½ teaspoon cumin, freshly ground; ¼ teaspoon kosher salt; ¼ teaspoon black pepper, freshly ground; ¼ teaspoon hot sauce (I prefer Cholulla); 4 skinless sea bass fillets (6 oz, each, 1 inch thick); extra virgin olive oil; kosher salt; black pepper, freshly ground

Servings: persons

1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
3 tablespoons extra virgin olive oil
2 tablespoons Italian parsley, finely chopped
1 tablespoon lemon juice, fresh
½ teaspoon garlic, minced
½ teaspoon cumin, freshly ground
¼ teaspoon kosher salt
¼ teaspoon black pepper, freshly ground
¼ teaspoon hot sauce (I prefer Cholulla)
4 skinless sea bass fillets (6 oz, each, 1 inch thick)
extra virgin olive oil
kosher salt
black pepper, freshly ground

1
Crank up the barbie to high.
2
To make the vinaigrette; grill the Bell Peppers over Direct High heat'til the skins are charred evenly on all sides,10-12 minute , turn every 3-4 minute.
3
Remove from the grill and place in a paper bag, close tightly, let stand 10-15 minute to steam the skins loose.
4
Remove from the bag and peel off the skins.
5
Cut off the tops, seed, and vain.
6
Cut into 1/4 inch strips and set aside.
7
In a medium bowl whisk together the remaining vinaigrette ingredients.
8
Add the Peppers and set aside for as long as 1 day.
9
Lightly brush or spray the fillets with Olive Oil, Salt and Pepper to taste.
10
Grill over Direct High heat 'til flesh is opaque in the center, 5-7 minute turning over halfway through the grilling time.
11
Remove from the grill and top each serving with warmed vinaigrette.

130

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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: 1 red bell pepper, 1 yellow bell pepper, 1 orange bell pepper, 3 tablespoons extra virgin olive oil, and more.

Yes, Grilled Sea Bass With Roasted Pepper 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.

Grilled Sea Bass With Roasted Pepper Vinaigrette

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