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.
A deliciously fresh summer grilling recipe featuring Latin American flavors and flaky Chilean sea bass.
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 Rita120 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.
Grilled Chilean Seabass with Green Beans
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore
Description
Fresh summer grilling with Latin American flavors. Perfectly grilled sea bass and green beans make a light yet satisfying meal.
Ingredients
- 5 lbs (2268 g) Chilean sea bass
- 1 lbs (454 g) French green beans
- 3 tbsp extra virgin olive oil
- 3 cloves garlic
- 1 dash black pepper
- 1 tsp kosher salt
- 2 lime juice
- 1 tbsp Badia Complete Seasoning
- 4 tbsp olive oil
- 1/2 bottle Santa Rita 120 Sauvignon Blanc
Instructions
- Cut the Chilean sea bass into 2-inch slices.
- Sprinkle Badia Complete Seasoning and the juice of 2 limes on the fish.
- Place the sea bass in a zipper storage bag, pour Santa Rita 120 Sauvignon Blanc, and seal.
- Marinate for at least 2 hours, up to 4 hours, in the refrigerator or in a cooler bag.
- Season green beans with kosher salt, black pepper, olive oil, and 3 cloves of peeled and crushed garlic.
- Stir well and store in a zipper bag.
- Marinate for a couple of hours in the refrigerator or a cooler bag.
- Pour the green beans into a nonstick grill skillet, discarding the garlic cloves.
- Sauté the beans, stirring constantly, until done but still crunchy.
- Store the green beans in a covered bowl.
- Brush a flexible grill with olive oil.
- Place the sea bass slices on the grill and seal.
- Cook the fish, starting from the skin side.
- Brush the white side with a little marinade and flip the grill.
- Cook until golden and crispy.
- Serve grilled sea bass and green beans hot or warm.
Notes
- For even cooking, ensure your sea bass slices are of uniform thickness.
- If you don’t have Badia Complete Seasoning, a blend of paprika, cumin, and oregano makes a good substitute.
- Leftover sea bass can be flaked and added to salads or tacos for a delicious second meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Latin American
Nutrition
- Serving Size: 6 oz
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 20
- Fiber: 4
- Protein: 40
- Cholesterol: 150
Find it online: https://honestcooking.com/grilled-white-wine-sea-bass/
Frequently Asked Questions
How long should I marinate the Chilean sea bass?
Marinate the Chilean sea bass for a few hours to allow the flavors to penetrate the fish.
What type of wine should I use for marinating?
I recommend using Santa Rita 120 Sauvignon Blanc, which complements the flavors of the fish well.
What can I use instead of Badia Complete Seasoning?
If you don’t have Badia Complete Seasoning, you can create a similar mix using garlic powder, cumin, and a blend of your favorite herbs.
