Grilled Chilean Sea Bass with Yellow Beet and Vidalia Onion Relish - CD Recipes - CookingDistrict.com
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.
Notes

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