03/07/2025
Why not try one of our classics from Chef Luz's Kitchen?
GRILLED SEA BASS
Ingredients:
Seabass Bronzino Filet 6oz
Herb Rice Cauliflower 6oz
Seasonal Vegetable 4oz
Chopped parsley
Olive Oil 1 tsp
Minced Garlic
Onion
S&P
Half Lemon
Preparation Method
Season seabass filet with olive oil, Salt and pepper, minced garlic, and fresh chopped parsley
Place onto grill, allow to cook until done.
In a pan sauté onion and garlic. Toss in a pinch of fresh herbs and rice cauliflower. Cook through the cauliflower rice and place it on a plate.
Season and cook seasonal vegetables and place them next to rice. Set seabass filet onto rice and some vegetables.
Top filet with Chimichurri sauce and finish with garnish of lemon on the side as shown in picture above.
Chimichurri Sauce Recipe
Equipment
Mortar and Pestle
Ingredients
• ⅓ cup extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1 garlic clove, minced
• ½ teaspoon sea salt
• ¼ teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• ¼ teaspoon smoked paprika
• ½ cup finely chopped fresh flat-leaf parsley, (from about 1 bunch of parsley, coarse stems removed)
1. In a small bowl, whisk together the olive oil, vinegar, garlic, salt, oregano, red pepper flakes, and smoked paprika. Stir in the parsley. Alternatively, you could combine the ingredients in a mortar and pestle or with a few pulses in a food processor.
2. Season to taste and serve as a sauce over roasted or grilled vegetables.
