Grilled Chilean Sea Bass with Yellow Beet and Vidalia Onion Relish - CD Recipes -
Cooking District Recipes

Grilled Chilean Sea Bass with Yellow Beet and Vidalia Onion Relish

Photo by somenoise
Categories: Fish, Relishes, Seafood, Vegetables
Photo by somenoise
Step 1
4 oz chilean sea bass filet • cleaned and skinned
1 cup olive oil
1 tbsp lemon zest
1 tbsp garlic • chopped
1 tbsp thyme • chopped
salt to taste
pepper to taste
Wash fish filet under cold running water. Let it drain a few minutes. Combine olive oil, chopped garlic, lemon zest, thyme, salt and pepper.

Grill sea bass over medium -high heat for about 6 to 7 minutes or until the fish is firm.
Step 2
2 each yellow beets • peeled and diced
2 each vidalia onions • diced
1 each orange, for juice • juice of
1 tbsp honey
1/2 tsp thyme • chopped
1 tsp mustard - prepared
1/4 cup olive oil
1 tsp olive oil
salt to taste
pepper to taste
Peel yellow beets. Add beets to a pot with water. Bring to a boil. Lower heat and let simmer for 10 minutes or until tender.

Cool beets down with cold water, drain and dice small.

Dice vidalia onion. Heat 1/4 cup of olive oil in a medium saute pan. Add onion and cook over low heat for 5 minutes or until onion is translucent. DO NOT BROWN THE ONION. Add juice of 1 orange. Bring to a boil and add honey, mustard, thyme, salt and pepper. Remove from heat and slowly whisk in the additional 1 teaspoon of olive oil. Add the diced beets and mix.

Delicious with grilled fish and poultry.


No documents found

Sign In to post a comment.