Whole Sea Bass with Charred Serrano-Basil Vinaigrette Recipe

Name: Whole 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 onions; 2 cloves finely chopped garlic; 2 tablespoons Dijon Mustard; 1 tablespoon balsamic vinegar; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1/2 cup olive oil; 3 tablespoons finely chopped basil leaves; 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 onions
2 cloves finely chopped garlic
2 tablespoons Dijon Mustard
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup olive oil
3 tablespoons finely chopped basil leaves
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
Place chiles, onion, garlic, mustard, vinegar and salt and pepper in a blender and blend until combined.
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
Heat grill to medium-high heat.
5
Brush both sides of the fish with the oil and season each with 1 teaspoon of the salt and the pepper, including the cavity.
6
Stuff the cavity of each fish with some of the basil.
7
Grill each fish until slightly charred on 1 side, about 4 to 5 minutes.
8
Using a heavy duty spatula, carefully turn the fish over, close the cover and continue grilling until just cooked through, about 6 to 7 minutes.
9
Remove from the grill and immediately drizzle each fish with 2 tablespoons of vinaigrette.

353

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 14 ingredients. The key ingredients include: 2 serrano chiles, grilled and chopped, 3 tablespoons diced red onions, 2 cloves finely chopped garlic, 2 tablespoons Dijon Mustard, and more.

Yes, Whole 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.

Whole Sea Bass with Charred Serrano-Basil Vinaigrette

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