Grilled Sea Bass with Pistachio Crust and Tropical Passion Fruit Vinaigrette

Grilled Sea Bass with Pistachio Crust and Tropical Passion Fruit Vinaigrette
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Grilled Sea Bass with Pistachio Crust and Tropical Passion Fruit Vinaigrette

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Grilled Sea Bass with Pistachio Crust and Tropical Passion Fruit Vinaigrette

Top grilled sea bass with a simple yet super flavorful compound butter made with pistachios, parsley, and cilantro. Recipe courtesy of chef Lorena Garcia.

4
Servings
922
Calories Per Serving
Deliver Ingredients

Ingredients

For the pistachio butter:

  • 1  Cup  shelled pistachio nuts
  • 8  Tablespoons  (1 stick) unsalted butter, cut into ½-inch cubes
  • 1  Cup  fresh flat-leaf parsley leaves
  • ½  Cup  fresh cilantro leaves
  • ¼  Cup  panko breadcrumbs

For the tropical passion fruit vinaigrette:

  • 1  Cup  mango juice
  • 1  Cup  fresh orange juice
  • 1  Cup  passion fruit juice
  • 2  Teaspoons  whole pink peppercorns
  • 2  Tablespoons  agave syrup
  • 2  Tablespoons  Dijon mustard
  • 3  Tablespoons  champagne vinegar
  • 6  Tablespoons  extra-virgin olive oil
  • 2  Teaspoons  kosher salt

For the sea bass:

  • 4-ounce sea bass fillets
  • 1 ½  Teaspoon  extra-virgin olive oil
  • 1  Tablespoon  kosher salt
  • 1 ½  Teaspoon  freshly ground black pepper
  • 4  Cups  baby arugula

Directions

For the pistachio butter:

Place the pistachios in the bowl of a food processor for five 1-second pulses to roughly chop them. Add the butter, parsley, cilantro, and panko. Process the mixture until the butter is well combined and the pistachios are finely ground, 30 to 45 seconds. Use a rubber spatula to scrape the mixture out onto the lower half of a long piece of plastic wrap. Fold the top portion of the plastic wrap over the butter, and gently roll and shape it into a 1 ½-inch-wide log. Twist the ends of the plastic to seal. Refrigerate for at least 2 hours or up to 5 days (or freeze for up to 3 months).

For the tropical passion fruit vinaigrette:

Pour the mango juice, orange juice, and passion fruit juice into a medium saucepan. Add the peppercorns and bring to a simmer over medium heat. Reduce the heat to medium-low and simmer gently until the liquid reduces by half, 20 to 25 minutes. Set aside to cool to room temperature.

Whisk the agave syrup and mustard into the juice mixture and then whisk in the vinegar. While whisking, slowly drizzle in the olive oil and then whisk in the salt. Pour the vinaigrette into an airtight container or glass jar and refrigerate. Shake well before using. 

For the sea bass:

Prepare a hot charcoal or gas grill. (If using a charcoal grill, follow the manufacturer’s instructions to make a two-level fire, with one side of the grill at high heat and the other side at medium-low heat; if using a gas grill, adjust the burners so one side is at high heat and the other is at medium-low heat.)

To make the sea bass, set the fish on a rimmed baking sheet or on a large plate and drizzle with the olive oil. Sprinkle with the salt and pepper.

Slice the chilled pistachio butter into 4 pieces.

Grill the sea bass fillets flesh-side down until they have grill marks, about 5 minutes. Carefully turn over the fillets and reduce the heat to medium (if using a charcoal grill, flip over the fillets onto the cooler side). Place a piece of the pistachio butter on top of each fillet, cover the grill, and continue to cook the fillets until they flake easily and are opaque all the way through, about 5 minutes longer, depending on how thick they are. Remove them from the grill and set aside.

Divide the arugula among four plates. Place a piece of sea bass on top of the arugula, drizzle with the passion fruit vinaigrette, and serve.

Nutritional Facts

Total Fat
66g
94%
Sugar
33g
37%
Saturated Fat
16g
67%
Cholesterol
33mg
11%
Carbohydrate, by difference
67g
52%
Protein
23g
50%
Vitamin A, RAE
454µg
65%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
111mg
100%
Vitamin K (phylloquinone)
914µg
100%
Calcium, Ca
205mg
21%
Choline, total
75mg
18%
Copper, Cu
1mg
0%
Fiber, total dietary
17g
68%
Fluoride, F
2µg
0%
Folate, total
176µg
44%
Iron, Fe
8mg
44%
Magnesium, Mg
133mg
42%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
437mg
62%
Selenium, Se
10µg
18%
Sodium, Na
712mg
47%
Thiamin
1mg
91%
Water
380g
14%
Zinc, Zn
3mg
38%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.