Grilled Chilean Sea Bass With Garlic Butter and Oregano Pesto

Name: Grilled Chilean Sea Bass With Garlic Butter and Oregano Pesto
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 3 servings
Cuisine: Fusion
Ingredients: 1 pound Chilean sea bass, skin on 1 side; 1 tablespoon lemon juice, from 1/2 lemon; 2 teaspoons grapeseed oil; 1/4 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; 1/3 cup fresh oregano leaves; 1/3 cup olive oil; 2 tablespoons pine nuts; 2 tablespoons grated Parmesan cheese; 1 clove garlic, minced; 1/2 teaspoon sea salt; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 clove garlic, finely chopped

Grilled sea bass is enhanced with a drizzle of garlic butter and a vibrant oregano pesto.

⭐ 4 (19 reviews) Prep: 25 minCook: 20 minTotal: 45 minYields: 3 servings

Category Tags:

Entree Dinner

Cuisine Tags:

Fusion

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Instructions

Preheat grill for medium heat.
Combine all pesto ingredients in a food processor and pulse until well combined with some texture; add more oregano for a thicker sauce.
Pat fish dry, then coat with lemon juice, grapeseed oil, sea salt, and black pepper.
Oil hot grill grates four times using grapeseed oil on folded paper towels held by tongs.
Grill fish flesh-side down for 3 minutes; carefully detach from grates, flip, and cook skin-side down for 10-20 minutes until the internal temperature reaches 145F (63C). Remove fish and cover with foil.
Heat olive oil and butter in a saucepan over medium heat, add sliced garlic, stir, and remove from heat; let cool for 30 seconds.
Drizzle a platter with garlic butter and pesto, place the grilled fish on top, and garnish with herbs or vegetables; serve with desired side dishes.

Nutritional Info (per serving)

Calories: 632 kcal

Carbohydrate: 3 g

Cholesterol: 103 mg

Fiber: 1 g

Protein: 38 g

Saturated Fat: 11 g

Sodium: 837 mg

Sugar: 0 g

Fat: 52 g

Unsaturated Fat: 0 g