Grilled Sea Bass with Artichokes and Caper Berry Salsa
Savor the essence of the Mediterranean with this exquisite Grilled Sea Bass, complemented by the delicate flavors of artichoke hearts and the zesty punch of a caper berry salsa. Perfect for a light dinner or an elegant appetizer, this dish is a testament to the simplicity and freshness that Mediterranean cuisine is celebrated for.
Equipment
- Grill
- Mixing bowl
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Citrus zester
- Garlic press
Ingredients
- 4 fillets sea bass 6 ounces each / 170 grams each
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 can artichoke hearts drained and quartered, 14 ounces / 400 grams
- 1/2 cup caper berries
- 1/4 cup chopped fresh parsley
- 2 tbsp minced red onion
- 1 lemon zest and juice
- 2 cloves garlic minced
- 1/4 cup extra virgin olive oil
- 1 tsp Dijon mustard
Instructions
- Preheat your grill to a medium-high heat.
- Pat the sea bass fillets dry with paper towels. Brush both sides with 2 tablespoons of olive oil and season with sea salt and black pepper.
- Place the fillets skin-side down on the grill. Cook for 4-5 minutes, or until the skin is crisp and the fish releases easily from the grill.
- Carefully flip the fillets and cook for an additional 3-5 minutes, or until the fish is opaque and flakes easily with a fork.
- While the fish is grilling, prepare the salsa by combining artichoke hearts, caper berries, parsley, red onion, lemon zest, lemon juice, minced garlic, 1/4 cup extra virgin olive oil, and Dijon mustard in a bowl. Mix well to combine.
- Once the fish is cooked, remove from the grill and let it rest for a few minutes.
- Serve the grilled sea bass topped with a generous spoonful of the artichoke and caper berry salsa.
Notes
If fresh sea bass is not available, substitute with another white-fleshed fish like cod or halibut.
For a more intense flavor, marinate the fish in a mixture of lemon juice, olive oil, and garlic for 30 minutes before grilling.
Caper berries can be substituted with chopped capers if unavailable.
Ensure your grill is clean and well-oiled to prevent the fish from sticking.
Leftover salsa can be stored in the refrigerator and used as a condiment for other dishes.