Whole Sea Bass with Charred Serrano-Basil Vinaigret

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.

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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How did you like this recipe?

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.

That's it — enjoy your meal!

Whole 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