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Grilled sea bass in spicy lemon marinade

Grilled sea bass in spicy lemon marinade

By Geoff Robison | In News, Recipes | on October 17, 2018
Grilled sea bass in spicy lemon marinade
Serves 4
One of the great things about planning a fish dinner is how quickly the main course cooks. You cook the side dishes – say, rice and a vegetable. While they're sitting comfortably on the stove, set the table. Or persuade someone else to set it. Mix up a crisp salad or two. About 15 minutes before you plan to serve, slide the fish under the oven grill, and set the timer. Fetch a cold drink and award yourself a few minutes to rest before calling everyone to the table. Then bring out the steaming fish, with its rich aroma of lemons and herbs, and serve it right away. If you can warm the dishes, that's even better, because fish cools down rapidly, and you really want to eat it at its peak moments. It's an excellent, light summertime meal, but if you serve a hearty soup, with good bread and butter beforehand, you can count on it for a quick cold-weather main dish too. In any case, keep plenty of that good bread on hand, because you don't want to lose a drop of the fish's delicious juices.
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Prep Time
2 hr 10 min
Cook Time
10 min
Prep Time
2 hr 10 min
Cook Time
10 min
408 calories
6 g
119 g
25 g
39 g
4 g
231 g
146 g
2 g
0 g
20 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 408
Calories from Fat 226
% Daily Value *
Total Fat 25g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 14g
Cholesterol 119mg
Sodium 146mg
Total Carbohydrates 6g
Dietary Fiber 1g
Sugars 2g
Protein 39g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 4 firm, mild white fish fillets such as grouper, sea bass, flounder, cod or halibut, each about 6 oz.
  2. • 1 small yellow onion, diced
  3. • 1 walnut-sized piece of fresh ginger, peeled and thinly sliced
  4. • 1 small bunch fresh cilantro, chopped
  5. • 1 tablespoon chopped garlic
  6. • 1/2 teaspoon cayenne pepper flakes
  7. • 2 teaspoons grated lemon or lime zest
  8. • 1 teaspoon freshly ground pepper
  9. • 1/4 cup lemon or lime juice
  10. • 1/4 cup olive oil
  11. • Optional: 1 lemon or lime, quartered
  12. • Sea salt or kosher salt, to taste
  1. Place the fish fillets in a shallow baking pan lined with baking parchment. Season lightly with salt.
  2. Combine the onion, ginger, cilantro, garlic, chili, lime zest, pepper, lemon or lime juice and olive oil in a food processor fitted with the knife blade. Pulse until a paste forms.
  3. Rub the paste evenly over both sides of each fish fillet. Cover and store in the refrigerator 2-4 hours.
  4. About 15 minutes before serving, heat the oven grill to its maximum temperature. Cook the fish under the grill without turning it over, for 10 minutes. A certain amount of sauce will form in the baking pan. Spoon it over the fish before serving.
  5. Transfer to warmed individual plates. Serve immediately with lemon or lime wedges, if desired
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