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
1609
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 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
70g
100%
Sugar
47g
52%
Saturated Fat
38g
100%
Cholesterol
33mg
11%
Carbohydrate, by difference
214g
100%
Protein
40g
87%
Vitamin A, RAE
365µg
52%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
100mg
100%
Vitamin K (phylloquinone)
840µg
100%
Calcium, Ca
160mg
16%
Choline, total
93mg
22%
Copper, Cu
1mg
0%
Fiber, total dietary
8g
32%
Fluoride, F
2µg
0%
Folate, total
153µg
38%
Iron, Fe
6mg
33%
Magnesium, Mg
189mg
59%
Manganese, Mn
2mg
100%
Niacin
8mg
57%
Pantothenic acid
2mg
40%
Phosphorus, P
549mg
78%
Selenium, Se
24µg
44%
Sodium, Na
1280mg
85%
Thiamin
1mg
91%
Water
207g
8%
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.