Imagine a dish that transforms ordinary ingredients into a culinary masterpiece that will make your taste buds dance with excitement! This Grilled Seabass with Caramelized Brussels Sprouts isn't just a meal—it's a Mediterranean-inspired journey that promises restaurant-quality flavor right from your own grill. With perfectly crispy fish and deeply caramelized Brussels sprouts, this recipe will elevate your home cooking from mundane to magnificent in just 40 minutes.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mediterranean
Serves: 2 servings
Ingredients
- 2 seabass fillets
- 1 lb Brussels sprouts, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
Instructions
- Preheat your grill to medium-high heat (around 400-450°F). Ensure the grill grates are clean and lightly oiled to prevent sticking.
- Prepare the Brussels sprouts by trimming the ends and halving them lengthwise. Toss the sprouts with 1 tablespoon of olive oil, salt, and pepper in a mixing bowl.
- Place the Brussels sprouts cut-side down on a preheated grill or grill pan. Cook for 8-10 minutes, turning occasionally, until they develop a deep golden-brown caramelization and become tender.
- Pat the seabass fillets dry with paper towels. Brush both sides with remaining olive oil and season generously with salt and pepper.
- Once Brussels sprouts are caramelized, transfer them to a side dish and drizzle with balsamic vinegar. Keep warm.
- Place seabass fillets skin-side down on the grill. Cook for 4-5 minutes without moving, allowing the skin to become crispy and golden.
- Carefully flip the fish and cook for an additional 2-3 minutes, or until the fish is opaque and flakes easily with a fork. Internal temperature should reach 145°F.
- Plate the grilled seabass alongside the caramelized Brussels sprouts. Garnish with fresh herbs like parsley or dill if desired.
Tips
- Pat your seabass fillets completely dry before grilling to ensure a crispy, golden skin that will impress even the most discerning food lovers.
- Use a high-quality balsamic vinegar to enhance the caramelization of Brussels sprouts, adding depth and a subtle sweetness to the dish.
- Don't overcrowd the grill—give each ingredient space to develop those beautiful grill marks and caramelized edges.
- Use an instant-read thermometer to check the seabass's internal temperature, ensuring it reaches 145°F for perfectly cooked, flaky fish.
- Let the seabass rest for a minute after grilling to help retain its moisture and ensure maximum tenderness.
Nutrition Facts
Calories: 360kcal
Carbohydrates: 15g
Protein: 34g
Fat: 20g
Saturated Fat: 3g
Cholesterol: 85mg
