Grilled Sea Bass with Spicy Green Sauce
Active Time: 15 minutes | Total Time: 30 minutes | Serves 4 | Gluten Free
- For the sauce:
- 3 jalapeños
- 1 scallions
- 1 small clove garlic
- 1 cup fresh cilantro
- 12 fresh basil leaves
- ¼ cup mayonnaise
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lime juice
- ¼ teaspoon kosher salt
- ½ cup sour cream
- For the fish:
- 1 clove garlic, finely chopped
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- 4 6-ounce pieces sea bass or halibut filet, about 1-inch thick
For the sauce, cut the jalapeños into quarters lengthwise and remove the seeds. Cut into smaller pieces and add to a blender. Trim the root from the scallion and remove the outer membrane. Cut the scallion into 1-inch pieces and add to the blender.
Add the garlic, cilantro, basil, mayonnaise, olive oil, lime juice, and salt. Puree until smooth. Pour into a bowl and stir in the sour cream. Refrigerate (it will thicken up a little).
For the fish, in a square glass baking dish, stir together the garlic, paprika, cumin, salt, and oil. Add the fish and turn to coat in the marinade. Let marinate in the refrigerator for 15 minutes.
Heat the grill to medium-high. Oil the grates. Cook the fish 3 to 4 minutes per side, until opaque throughout. Serve with the green sauce.
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