While this recipe for grilled sea bass with an Asian chile-lime dressing is super-fast and easy, it doesn't taste or look super-fast and easy. Your guests will be impressed, and it will be our little secret. I served mine with some caramelized parsnips.
This is the most delicious fish I have ever made or even had. I used tilapia instead of sea bass because I didn't want to bother with my grill and because my grocery store had a great deal on fresh tilapia. I sautéed the tilapia in a teaspoon of coconut oil over medium high heat for maybe 3-4 minutes per side. I accidentally used 1 tablespoon of sesame oil. I was worried it would overpower the dish but thankfully the sauce was very forgiving and still balanced. I also (intentionally) used 2 cloves of garlic because I love it so much. I served this with cauliflower "rice" (I Ross some cauliflower in the food processor until it is the consistency of rice) sautéed with chopped shiitake mushrooms; snap peas tossed with a wee bit of sesame oil soy sauce and lots of black pepper-cooked under the broiler.
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This is the most delicious fish I have ever made or even had. I used tilapia instead of sea bass because I didn't want to bother with my grill and because my grocery store had a great deal on fresh tilapia. I sautéed the tilapia in a teaspoon of coconut oil over medium high heat for maybe 3-4 minutes per side. I accidentally used 1 tablespoon of sesame oil. I was worried it would overpower the dish but thankfully the sauce was very forgiving and still balanced. I also (intentionally) used 2 cloves of garlic because I love it so much. I served this with cauliflower "rice" (I Ross some cauliflower in the food processor until it is the consistency of rice) sautéed with chopped shiitake mushrooms; snap peas tossed with a wee bit of sesame oil soy sauce and lots of black pepper-cooked under the broiler.
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I tried this tonight and it was amazing! I used Sriracha for the chili sauce and added a teaspoon of Thai Chile Ginger sauce plus a teaspoon of Ponzu Lime sauce. My husband grilled the seas bass as instructed and it was perfect. Moist inside with a nice crisp char on the outside. Wish I had taken a picture. Served with log grain wild rice and sugar snap peas. WILL make again!! Probably too often!
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I use this dressing on steak pork fish chicken and even white rice! Everything is amazing with this dressing. I put it in a saucepan on low heat for a while to meld the ingredients. This is a favorite in my house.
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I watched the video and Chef John said this sauce would be good on chicken or other types of fish. The fish market had no sea bass today so I bought some salmon. Right before dinner it started to rain so grilling outside was not an option. I just used the grill pan on the stove top and this turned out pretty well.
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Very Good!! I didn't have a fresh lime so I zested a lemon and used bottled lime juice. I agree that it was a bit salty but not so much as to rate it a 1 or 2 star. Maybe different brands of asian fish sauce contain different levels of sodium?? Next time I'll use 1 tablespoon. I will definitely make this again exactly as stated except for the fish sauce which I'll reduce to 1 TBSP.
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I started an earlier review and couldn't delete or edit once I hit submit by accident. I started to say that I'm giving this 3 stars and not less because I had to substitute soy sauce for the fish sauce and I didn't have Asian Chili Sauce so I used bottled hot sauce (which was probably my biggest mistake). It may have tasted better if I'd been able to follow the recipe but thought that the combination of lime zest, lime juice and vinegar was just too acidic. My husband said it was OK and ate it and for me, it was a waste of very good fish. The fish without the sauce was wonderful.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is the most delicious fish I have ever made or even had. I used tilapia instead of sea bass because I didn't want to bother with my grill and because my grocery store had a great deal on fresh tilapia. I sautéed the tilapia in a teaspoon of coconut oil over medium high heat for maybe 3-4 minutes per side. I accidentally used 1 tablespoon of sesame oil. I was worried it would overpower the dish but thankfully the sauce was very forgiving and still balanced. I also (intentionally) used 2 cloves of garlic because I love it so much. I served this with cauliflower "rice" (I Ross some cauliflower in the food processor until it is the consistency of rice) sautéed with chopped shiitake mushrooms; snap peas tossed with a wee bit of sesame oil soy sauce and lots of black pepper-cooked under the broiler.
I tried this tonight and it was amazing! I used Sriracha for the chili sauce and added a teaspoon of Thai Chile Ginger sauce plus a teaspoon of Ponzu Lime sauce. My husband grilled the seas bass as instructed and it was perfect. Moist inside with a nice crisp char on the outside. Wish I had taken a picture. Served with log grain wild rice and sugar snap peas. WILL make again!! Probably too often!
I use this dressing on steak pork fish chicken and even white rice! Everything is amazing with this dressing. I put it in a saucepan on low heat for a while to meld the ingredients. This is a favorite in my house.
I watched the video and Chef John said this sauce would be good on chicken or other types of fish. The fish market had no sea bass today so I bought some salmon. Right before dinner it started to rain so grilling outside was not an option. I just used the grill pan on the stove top and this turned out pretty well.
Very Good!! I didn't have a fresh lime so I zested a lemon and used bottled lime juice. I agree that it was a bit salty but not so much as to rate it a 1 or 2 star. Maybe different brands of asian fish sauce contain different levels of sodium?? Next time I'll use 1 tablespoon. I will definitely make this again exactly as stated except for the fish sauce which I'll reduce to 1 TBSP.
I started an earlier review and couldn't delete or edit once I hit submit by accident. I started to say that I'm giving this 3 stars and not less because I had to substitute soy sauce for the fish sauce and I didn't have Asian Chili Sauce so I used bottled hot sauce (which was probably my biggest mistake). It may have tasted better if I'd been able to follow the recipe but thought that the combination of lime zest, lime juice and vinegar was just too acidic. My husband said it was OK and ate it and for me, it was a waste of very good fish. The fish without the sauce was wonderful.
