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Barbecued Chilean Sea Bass

Name: Barbecued Chilean Sea Bass
Prep time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Latin American
Ingredients: 1 clove garlic, grated; 1 teaspoon ginger, grated; 1/3 cup spicy jam; 1 tablespoon ketchup; 2 tablespoons vinegar; 1 teaspoon Worcestershire sauce; Salt and pepper; 4 sea bass fillets, cleaned; Salt and pepper; 1 tablespoon oil; Roasted potatoes; Rice and peas; Spinach salad with glazed carrots and pickled onions

Prep 15 min
Total 20 min
Ingredients 13
Servings 4

Grilled fish is probably one of the healthiest dishes that exist. It's low in fat, gluten free, etc., perfect for those who are dieting and for everyone who loves eating delicious and wholesome foods. Remember that sea bass, like any other fish, is delicate, and should be cooked quickly to avoid overcooking. If you like, you can marinate the fillets in a bit of lemon juice and olive oil, but only for a few minutes, because you're not making ceviche, you're just flavoring fish. When you add barbecue sauce to fish fillets, you should avoid any sauce that is too intense and will overpower the natural flavors of the fish. Remember that fish is the star here, so the sauce should be flavorful and intense but not overwhelming.

Ingredients

Barbecue sauce with garlic:

1 clove garlic, grated
1 teaspoon ginger, grated
1/3 cup spicy jam
1 tablespoon ketchup
2 tablespoons vinegar
1 teaspoon Worcestershire sauce
Salt and pepper

Sea bass:

4 sea bass fillets, cleaned
Salt and pepper
1 tablespoon oil

Sides:

Roasted potatoes
Rice and peas
Spinach salad with glazed carrots and pickled onions

Directions

1

Barbecue sauce with garlic: Blend all of the ingredients in a food processor. Set aside.
2

Sea bass: Season the sea bass fillets with salt and pepper.
3

Heat the grill and brush with a bit of oil. Grill on both sides for approximately 5-6 minutes. Don't let the fish dry out. It should be juicy inside. A few minutes before they're done grilling, brush the fillets with the barbecue sauce.
4

If you glaze the fillets before grilling them, the sauce will burn on the fire because the sugar in the jam will caramelize.
5

Serve the sea bass over slices of roasted potato, with the rice and spinach salad on the side.

You can use any barbecue sauce you have on hand.
If you'd rather not have spicy, substitute the spicy jam with 1/3 cup of ketchup, 1 tablespoon of brown sugar, and 1 tablespoon of Dijon mustard.

No nutrition information available for this recipe

Grilled fish is probably one of the healthiest dishes that exist. It's low in fat, gluten free, etc., perfect for those who are dieting and for everyone who loves eating delicious and wholesome foods. Remember that sea bass, like any other fish, is delicate, and should be cooked quickly to avoid overcooking. If you like, you can marinate the fillets in a bit of lemon juice and olive oil, but only for a few minutes, because you're not making ceviche, you're just flavoring fish. When you add barbecue sauce to fish fillets, you should avoid any sauce that is too intense and will overpower the natural flavors of the fish. Remember that fish is the star here, so the sauce should be flavorful and intense but not overwhelming.