I’ve heard a lot lately how intimidating the grill can seem. I feel you. The first several times I attempted to grill, I charred chicken and realized when I cut into it that it was still half raw. I’ve learned a few things over the years, including how simple it can be to prepare even the most delicate fish. This seabass is perfectly grill kissed, and the creamy, citrusy tahini really brings all the flavors together perfectly. I serve it on top of a Fennel Greek Salad, but it’s delicious with any vegetable side dish.
PrintGrilled Seabass with Tahini Sauce
Ingredients
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- 4 seabass filets, about 8 ounces each
- Lemon herb marinade
- 1/2 cup Tahini
- juice from a lemon
- salt and pepper
Instructions
- Marinate the Seabass filets in the marinade for 30 minutes.
- Heat the grill to medium high and sear the fish, flesh side down (For more grilling tips, click here).
- After 3-4 minutes, flip, using both tongs and a spatula, and reduce heat to low.
- Cover the lid and cook for a few more minutes or until the fish is white and firm.
- Remove, tent with foil and allow to rest for a few minutes.
- Meanwhile, mix the tahini with fresh lemon juice, salt and thin with a little water.
- Stir until combined. If the mixture is thick peanut butter consistency, continue to add water until it’s the same consistency as honey.
- Serve by spooning the tahini over the fish.
Keywords: grilled seabass, tahini sauce
Fennel Greek Salad
Ingredients
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- 1/2 cup of shaved fennel
- 1/2 cup fresh chopped tomatoes
- 1/2 cup chopped Persian Cucumbers
- 1/2 cup chopped green, red, or orange bell pepper
- 1/2 cup cubed feta (I use sheep’s milk feta, which is creamier and milder than cow’s milk)
- 2 heaping tablespoons of pitted kalamata olives in brine
- 1 heaping tablespoon capers in brine
- 1 tbsp fresh chopped dill
- juice from a lemon
- a generous splash of extra virgin olive oil
- pinch of salt
Instructions
- Combine all the ingredients and toss gently to mix.
- Serve with a fresh fish like seabass.
