Grilled Sea Bass with Tomato and Olive Salad
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Yield:
4 to 6 servings
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Total Time:
1 hr 10 mins
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Prep Time:
30 mins
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Cook Time:
40 mins
Ingredients
Marinade
- ¼ cup Mazola® Corn 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
- 1-½–2 pounds fresh or frozen sea bass filets
Tomato Olive Salad:
- 2 cloves fresh garlic
- ½ teaspoon salt
- 1 teaspoon anchovy paste
- 1 tablespoon fresh lemon juice
- ¼ cup Mazola® Corn Oil
- ¼ 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 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.
