Grilled Chilean Sea Bass with Asparagus Sprigs Recipe
Sometimes the best food is the easiest to prepare, case in point, our grilled Chilean Sea Bass recipe. If you have a special occasion but are short on time, this impressive dinner is on the table in less than 30 minutes. Our delectable Chilean Sea Bass served with simple sides for a meal straight out of a top restaurant, but easy enough to make any day of the week!
4 Chilean Sea Bass portions
4 Tablespoons olive oil, plus extra for brushing
12 asparagus spears, woody ends removed, spears peeled up to the heads
4 cherry tomatoes
freshly ground black pepper
Preheat a grill pan over moderate heat until hot.
While the pan heats up, trim the sea bass fillet and cut it into four even squares or portions. Pat dry with paper towels and season with salt and pepper.
When the grill pan is ready, drizzle each fillet with 1 Tablespoon oil. Brush the grill pan with oil and place the fillets in it; let cook undisturbed until the flesh starts to release from the pan, about 2 minutes; using tongs, carefully turn the fillets 90° clockwise and leave to cook until almost opaque, about 2 minutes. Flip and cook until the flesh is firm to the touch and opaque on all sides, 1-2 minutes. Remove to a plate and loosely cover with aluminum foil to keep warm.
Steam the asparagus in a covered steaming basket set over a half-filled saucepan of simmering water until just tender, about 2 minutes.
Divide the asparagus, sea bass, and tomatoes between plates. Serve straight away for best results.