Recipe courtesy of Bobby Flay
Print
Total:
20 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Charred Serrano-Basil Vinaigrette:
  • 2 serrano chiles, grilled and chopped
  • 3 tablespoons diced red onions
  • 2 cloves finely chopped garlic
  • 2 tablespoons Dijon Mustard
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup olive oil
  • 3 tablespoons finely chopped basil leaves
Grilled Sea Bass:
  • 4 whole sea bass (1 pound each), scaled and gutted, head and tail intact
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 bunch fresh basil

Directions

Place chiles, onion, garlic, mustard, vinegar and salt and pepper in a blender and blend until combined. With the motor running, slowly add the oil and blend until emulsified. Pour into a bowl and stir in the chopped basil.

Heat grill to medium-high heat. Brush both sides of the fish with the oil and season each with 1 teaspoon of the salt and the pepper, including the cavity. Stuff the cavity of each fish with some of the basil. Grill each fish until slightly charred on 1 side, about 4 to 5 minutes. Using a heavy duty spatula, carefully turn the fish over, close the cover and continue grilling until just cooked through, about 6 to 7 minutes. Remove from the grill and immediately drizzle each fish with 2 tablespoons of vinaigrette.

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