Description
Fresh summer grilling with Latin American flavors. Perfectly grilled sea bass and green beans make a light yet satisfying meal.
Ingredients
Units
Scale
- 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