Grilled Sea Bass in Lime-Garlic Sauce with Lemon Veggie Base
Monday, September 15, 2014
Last week was just terrible for my food blog! I started on Tuesday fully intending to get back into the grove of twice-a-week postings. I was making banana bread which for some reason I had been wanting forever! I was even almost done making it and I got to the point where you have to cook it in the oven for about 40 minutes and within 15 it was burnt to a crisp while still being completely raw inside. I cried. Seriously! Not because I couldn't do the blog but because I knew I wouldn't be eating banana bread that day!
Well needless to say that was the breaking point for me with the oven (since I was cooking it at 100 degrees below what I was supposed to and it still got burnt). So, my dear fiancé emailed the landlord and thank goodness he was like I will get you a new oven by Thursday. The next day (while still without an oven) I was like okay lets turn things around and make some no-bake lime cheesecake.
Except for the fact that we were out of heavy cream and had no kind of nut in the house to make a crust. I so didn't want to run out to get those items either since I had spent yesterday running out to get the items that we were missing for the banana bread.
The day goes on and it becomes around 1:00 in the afternoon when I have to decide what to have for dinner. Turns out the day before I was smart and took a Sea Bass out of the freezer. Still mad at my oven I decided no way was I going to try to bake it and I didn't even want to use the burners on the top. The only other alternative.... grilling!! And guess what!? No problems what-so-ever! I made this delicious meal that I am finally going to share with you now.
The following day the oven guy arrived and couldn't get the oven out so we had to wait another day for a handy man. Just the most stubborn oven I've ever encountered! ;) But now we have a new oven and I made some banana bread this morning and it seems to be working just fine!
INGREDIENTS:
Sea Bass
- 1 lb Sea Bass (I like to buy it fresh and then freeze it if I won't be eating it that night)
- 1/2 tsp ginger powder
- 1 tbsp honey
- 2-3 garlic cloves
- 1/8 tsp cayenne pepper
- 1 lime zest & juice
- 1 tbsp Worcestershire sauce
- 3 tbsp olive oil
- 1 tsp salt
- 1/4 tsp pepper
Roasted Veggies
- 4-5 carrots
- 1 green pepper
- 1/2 onion
- 1 tsp rosemary
- salt & pepper to taste
- 2 tbsp lemon juice
- 2 tbsp olive oil
METHOD:
- You are going to want to start about an hour before you plan on preparing dinner. The Sea Bass will marinate for a half hour on each side before grilling.
- To make the marinade, zest the lime then cut in half and juice the lime. Place in a dish that you desire your fish to marinate in in the fridge.
- Chop the garlic cloves and add to the lime juice and zest.
- Add in ginger powder, cayenne pepper, Worcestershire sauce, olive oil, honey, salt and pepper.
- Mix together with a fork.
- Place your Sea Bass in the mixture and massage onto both sides before placing in the fridge and setting your timer to a half hour. After a half our flip and let sit for another half hour or until you are ready to make your meal.
- While your fish is marinating you can prepare the veggies. Thinly slice all of the veggies.
- Place in a bowl and add spices, lemon juice, and olive oil.
- Toss/mix with your hands and set aside.
- Start your grill and let it heat up whether using a charcoal or a gas grill. We used charcoal.
- Make a makeshift tinfoil tray for the fish and the remaining sauce. Place the veggies on a veggie tray or make another tinfoil tray for those as well.
- Put the veggies on the grill about 4 minutes before the fish goes on.
- Once it's been about 4 minutes or the veggies seem like they are starting to cook add the Sea Bass.
- Depending on how thick the Sea Bass is it will need 4 minutes on one side and another 4-6 on the other side to finish the cooking process. It should become easily flaky when done.
- Serve the Sea Bass on the bed of lemon veggies.
- EnJoY!!
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