Grilled Sea Bass with Tomato and Olive Salad
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This recipe also works well with cod, grouper or other dense, meaty, white-fleshed fish.
Category Entrees - Fish/Seafood Serves 4 to 6 servings
Cooking Time 01:10 Kid Friendly Yes
 
Grilled Sea Bass with Tomato and Olive Salad
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Facebook Pinterest
 
This recipe also works well with cod, grouper or other dense, meaty, white-fleshed fish.
Category Entrees - Fish/Seafood
Serves 4 to 6 servings
Cooking Time 01:10
Kid Friendly Yes
 
 
 
Mazola®
 
 
Ingredients
 
Marinade:
1/4 cup Mazola® RightBlend® Oil
2 tablespoons fresh lemon juice
2 cloves fresh garlic, minced
1 teaspoon anchovy paste
1 tablespoon minced fresh oregano
Fresh ground sea salt and pepper, to taste
1-1/2 to 2 pounds fresh OR frozen sea bass fillets
Tomato Olive Salad:
2 cloves fresh garlic
1/2 teaspoon salt
1 teaspoon anchovy paste
1 tablespoon fresh lemon juice
1/4 cup Mazola® RightBlend® Oil
1/4 cup chopped sundried, oil-packed tomatoes (drained)
1 pound cherry tomatoes, halved if large
1 cup Kalamata olives, pitted
1 tablespoon minced fresh oregano
1 tablespoon minced fresh basil
 
Instructions
 
Combine marinade ingredients in a resealable plastic bag, add sea bass and seal bag squeezing out excess air.  Let stand at room temperature, turning occasionally for 30 minutes.

Mash garlic and salt in a medium bowl to make a paste.  Stir in anchovy paste and lemon juice.  Whisk in olive oil to make vinaigrette.  Add remaining salad ingredients; stir to coat and set aside.

Remove sea bass from marinade; discard marinade.  Preheat outdoor grill, broiler or stove top grill pan.  Grill fish for 3 to 4 minutes per side, or until cooked through.

To serve, place fish fillets on serving plate and top with Tomato Olive Salad.

 
 
 
 
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