PARTNER POST: Dive into the 120 days of summer with Santa Rita wines that pair perfectly with the foods of the season, straight off the grill.
Enjoy white wine marinate Chilean sea bass quickly grilled with latin spices.
This Grilled Sea bass recipe perfectly combines my Italian flair with the flavors of Latin America. Italians love to marinate protein with wine and Chilean sea bass is great with this tasty technique. The wine breaks down the tissue allowing the assimilation of the flavors. Lime juice and mixed herbs enhance the taste of the fish. I paired sea bass with crunchy green beans, previously marinated with Kosher salt and garlic, then quickly grilled. This easy recipe is great for your barbecue party! It needs to be marinate only a few hours, which makes it possible to prepare both fish and green beans in advance at home, or directly into a cooler bag.
To marinate a Patagonian fish, I opted for a Chilean wine. Santa Rita 120 Sauvignon Blanc is great to prepare this recipe and to be paired with the fish. Among the many herbs selection, my choice is Badia Complete Seasoning. This herbs, garlic and cumin mix is reminiscent of Latin cuisine and is perfect combined with a drizzle of lime juice.
For more grilling inspiration with Santa Rita, check out this grilled Chilean chicken and pebre sauce.
- 5 lb 680 g Chilean sea bass
- 1 lb 450 g French green beans
- 3 tbsp extra virgin olive oil
- 3 cloves of garlic
- 1 dash black pepper
- 1 tsp kosher salt
- Chilean sea bass Marination:
- 2 lime juice
- 1 tbsp Badia Complete Seasoning
- 4 tbsp olive oil
- 1/2 bottle Santa Rita 120 Sauvignon Blanc
- CHOOSING WINE AND HERBS
- To marinate a Patagonian fish, I opted for a Chilean wine. Santa Rita 120 Sauvignon Blanc is great to prepare this recipe and to be paired with the fish. Among the many herbs selection, my choice is Badia Complete Seasoning. This herbs, garlic and cumin mix is reminiscent of Latin cuisine and is perfect combined with a drizzle of lime juice.
- WHITE WIN AND HERBS MARINATE
- Cut the Chilean sea bass into slices 2 inches large. Sprinkle Badia Complete Seasoning and the juice of 2 limes on the fish. Place the sea bass into a zipper storage bag, pour Santa Rita 120Sauvignon Blanc and seal. Marinate at least 2 hours up to 4 hours into the fridge or on barbecue site in a cooler bag.
- MARINATED GREEN BEANS
- Season green beans with kosher salt, black pepper, olive oil, and 3 cloves of garlic peeled and crushed. Stir well and store into a zipper bag. Marinate a couple of hours into the fridge or a cooler bag.
- GRILLED GREEN BEANS
- Pour the green beans in a nonstick grill skillet, discarding the cloves of garlic. Sautè the beans stirring constantly until done, but still crunchy. Store the green beans into a covered bowl.
- GRILLED SEA BASS
- Brush a flexible grill with olive oil. Place the slices of sea bass, and seal the grill. Cook the fish starting from the skin side. Brush the white side with a little of marinate and flip the grill. Cook until golden and crispy.
- Serve grilled sea bass and green beans hot or warm. Pair the fish with a nice bottle of Santa Rita 120 Sauvignon Blanc.
Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family. My passion for food stems from my curiosity, which has led me to travel around almost all continents (I still miss Oceania, but I hope to fill that gap soon!). During my trips I discovered the power of food. In my blog philosokitchen.com I write my recipes and my experiences around the world.