Grilled Sea Bass with Tomato and Olive Salad

  • Yield:

    4 to 6 servings

  • Total Time:

    1 hr 10 mins

  • Prep Time:

    30 mins

  • Cook Time:

    40 mins


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. To serve, place fish fillets on serving plate and top with Tomato Olive Salad.