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Sea Bass with Roasted Pepper Vinaigrette - For Weber SmokeFire

Recipe from Weber's Real Grilling™ by Jamie Purviance

Fuel Type:

  • People

    Serves 4

  • Prep Time

    20 mins

  • Grilling Time

    15 to 22 mins

Ingredients
Instructions

the Ingredients

Sea Bass With Roasted Pepper Vinaigrette

Vinaigrette

  • Completed step 3 bell peppers, preferably 1 red, 1 yellow, and 1 orange
  • Completed step 3 tablespoons extra-virgin olive oil
  • Completed step 2 tablespoons fresh orange juice
  • Completed step 2 tablespoons finely chopped fresh Italian parsley leaves
  • Completed step 1 tablespoon fresh lemon juice
  • Completed step ½ teaspoon minced garlic
  • Completed step ½ teaspoon ground cumin
  • Completed step ¼ teaspoon kosher salt
  • Completed step ¼ teaspoon freshly ground black pepper
  • Completed step ¼ teaspoon hot pepper sauce
 
  • Completed step 4 skinless Chilean sea bass fillets, each about 6 ounces and 1 inch thick
  • Completed step Extra-virgin olive oil
  • Completed step Kosher salt
  • Completed step Freshly ground black pepper

Pellet Flavor

  • Completed step GrillMaster Blend, Mesquite, Cherry

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Prepare the grill for cooking over high heat (500°F).
  • Brush the cooking grates clean. Grill the bell peppers over 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 ¼-inch 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. (May be made up to one day ahead; remove from the refrigerator 30 minutes before serving.)

    Related Grill Skills

    Chopping Parsley
    Mincing Garlic
  • Lightly brush the fillets with oil and season evenly with salt and pepper. Grill over high heat, with the lid closed, until the flesh is opaque in the center, 5 to 7 minutes, carefully turning once. Serve warm with the vinaigrette spooned over the top.

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