Sea Bass with Roasted Pepper Vinaigrette


by: Yolanda

Refrigerate fish and seafood as soon as you can. In a world where you have time and energy to spare, you would take the fillets and steaks out of their packaging, sit them on top of some crushed ice in a bowl, cover them with plastic wrap to prevent them absorbing other aromas in the refrigerator, and replace the ice before it melts. But realistically, if you store them in their packaging in the coldest part of your refrigerator for no more than a couple days, they will be fine...except for mollusks like oysters, clams, and mussels, which need to breathe, so take them out of their bags and grill them the same day.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

4 skinless Chilean sea bass fillets (about 6 ounces each, and 1 inch thick)

Extra virgin olive oil

Kosher salt

Freshly ground black pepper


3 bell peppers, preferably red, yellow, and orange

3 tablespoons extra virgin olive oil

2 tablespoons fresh orange juice

2 tablespoons finely chopped Italian parsley

1 tablespoon fresh lemon juice

1/2 teaspoon minced garlic

1/2 teaspoon ground cumin

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon Tabasco® sauce

Nutrition Facts
Sea Bass with Roasted Pepper Vinaigrette

Servings Per Recipe: 4

Amount per Serving

Calories: 289

  • Total Fat: 13.9 g
  •     Saturated Fat: 2.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 69.7 mg
  • Sodium: 271.5 mg
  • Total Carbs: 6.9 g
  •     Dietary Fiber: 2 g
  •     Sugars: 4.5 g
  • Protein: 32.4 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  To make the vinaigrette: Grill the bell peppers over Direct High heat until the skins are blackened and blistered all over, 12 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 1/4-inch strips and set aside. In a medium bowl, whisk the remaining vinaigrette ingredients. Add the peppers and set aside for as long as 1 day.

2.  Lightly brush or spray the fillets with oil and season with salt and pepper to taste. Grill over Direct High heat until the flesh is opaque in the center, 5 to 7 minutes, carefully turning once. Serve warm with the vinaigrette spooned over the top.

Cooks' note:
Sea bass in one of the best fish for grill. Its slightly oily flesh stays moist even when it is fully cooked and starting to flake. It also releases from the grate easily, as long as the grill is hot enough, the grate is clean enough, and you wait until the fish is beautifully browned on the first side before trying to turn it.

related recipes