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Recipe From from Weber's Real Grilling™ by Jamie Purviance

Sea Bass with Roasted Pepper Vinaigrette

  • People

    Serves 4

  • Prep Time

    20 min.

  • Grilling Time

    15 to 22 min.

People
Serves 4
Prep Time
20 min.
Grilling Time
15 to 22 min.

the Ingredients

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Vinaigrette

  • bell peppers, preferably 1 red, 1 yellow and 1 orange
  • extra-virgin olive oil
  • fresh orange juice
  • finely chopped fresh Italian parsley leaves
  • fresh lemon juice
  • minced garlic
  • ground cumin
  • kosher salt
  • freshly ground black pepper
  • hot pepper sauce
 
  • skinless Chilean sea bass fillets, each about 170 grams and 2.5 centimetres thick
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Instructions

  • 01 Prepare the grill for direct cooking over high heat (230°C to 290°C).
  • 02 Brush the cooking grates clean. Grill the bell peppers over direct high heat, with the lid closed, until the skins are blackened and blistered all over, 10 to 15 minutes, turning occasionally. Place the peppers in a small bowl and cover with plastic wrap to trap the steam. Set aside for at least 10 minutes, then remove the peppers from the bowl and peel away the charred skins. Cut off the tops and remove the seeds. Cut the peppers into 0.5 centimetre strips and set aside. In a medium bowl whisk the remaining vinaigrette ingredients. Add the peppers and mix well. Set aside at room temperature until ready to serve. (Can be made up to one day ahead; remove from the refrigerator 30 minutes before serving.)
  • 03 Lightly brush the fillets with oil and season evenly with salt and pepper. Grill over direct high heat, with the lid closed, until the flesh is opaque in the centre, 5 to 7 minutes, carefully turning once. Serve warm with the vinaigrette spooned over the top.
Ingredients
Instructions