Chilean sea bass is flavourful and succulent. Never override its taste with a strong marinade or baste. Our brush-on sauce creates a gossamer coating that’ll intrigue your taste buds
South-seas sea bass
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- 4 2-in. Chilean sea bass fillets
- 1/4 cup freshly squeezed lime juice
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 2 tbsp minced stem ginger in syrup
- 2 tbsp heavy ginger syrup
- Place fillets on a plate. In a bowl, whisk lime juice with soy and olive oil. Remove 4 ginger cubes from a jar of stemmed ginger in heavy syrup. Mince as finely as possible to measure 2 tablespoons (30 mL). Stir into juice mixture along with 2 tablespoons (30 mL) ginger syrup. Pour over fish and brush or rub to coat.
- Oil grill and preheat barbecue. Place coated fish, flesh-side down, on grill. Turn and brush fish with ginger sauce halfway through grilling. Barbecue with lid closed for a total of 12 to 15 minutes if fish is 2 inches (5 cm) thick. A sharp knifepoint inserted into flesh should feel warm.
Nutrition (per serving)
- 42.9 g,
- 8.9 g,
- 11.4 g,
- 0.1 g,