Gorgeous orange, pink and purple sunsets around the time we're getting our children to sleep, mosquitoes that somehow make it into my house and eat me alive and glittering fireflys lighting up the night sky, all suggest we get out our grilling utensils. I will not be joining that party. All because back when there was still snow on the ground, a certain someone and by someone I mean myself, decided to organize anything related to grilling and pretty much everything else in sight. Nesting during pregnancy (as they call the crazy organization mania pregnant women endure towards the end there somewhere) could have been a myth until now, but I am certain I was bitten by that bug and I honestly just couldn't help myself! They may be in a box at the back of the shed somewhere. I've looked in every typical place. Regardless, the grilling tools are nowhere in site. We've been grilling anyways of course, as you may have guessed from the title on this recipe, but folks when you are using tongs from the ice bucket and a spatula intended for flipping french fries or omelettes, it is bad.
The husband and those rib steaks both are begging for their fancy grilling tools purchased with our grill out back to finally be found. Lets just hope I remember what I did with them as mommy brain is another bug that seems to have bitten and bitten hard!
When we speak of grilling it's usually a juicy piece of meat that comes to mind. Did you know that the grill does something spectacular for fish as well? You don't realize until you give it a try! A whole sea bass or bronzini with some slices of lime and a generous amount of salt and pepper are really where it's at. I was in the mood of taking it to the next level this time and so I grilled some red pepper and pureed that into a sauce, then grilled some asparagus and corn to serve alongside these beautiful pieces of sea bass as a salsa of sorts. I am offering the recipe today, the only thing I can't tell you is related to the grilling process. This is because I am lucky enough to be married to one of those guys who will stand over the grill for hours with no complaint, and he certainly knows what he's doing. Keep in mind that if you find grilling a challenge like I do, you can always roast or pan fry the fish and roast the veggies as well.
Sea Bass in a Red Pepper Puree with Grilled Asparagus and Corn Salsa
4 medium pieces of Sea bass, grilled to your liking
Grilled Asparagus & Corn Salsa:
1 large bunch of Asparagus
2 Ears of Sweet Corn on the Cob
1 Bag Frozen Edamame
1/3 Cup Chopped Scallions
Juice of half a fresh lime
salt and pepper to taste
olive oil for grilling
Roasted Red Pepper Puree:
1 Red Pepper
Olive oil for roasting
Salt & Pepper to taste
3 Tablespoons White Wine Vinegar
1/4 Cup Non Dairy Chicken Stock
1. Prepare the salsa. Trim the asparagus but don't chop it up since it adds a nice look to the plate as longer spears. Rub the asparagus & ears of corn with some olive oil, salt and pepper and place onto grill, rotate every couple of minutes until nicely charred. Then, remove them from the grill and allow to cool. Cut the corn kernels off and set them aside. Reserve the asparagus on another tray to cool as well. Cook the edamame according to package instructions- for a couple of moments on a stove top in a pot of simmering water. Drain it, allow it to cool slightly and add it to the corn along with the chopped scallions, salt and pepper. Squeeze the lime over the top of it all and then mix everything, (besides for the asparagus) to combine.
2. Prepare the red pepper puree. Preheat the oven to 500 degrees. Cut open the pepper, remove veins and seeds and brush with olive oil, salt and pepper. Place it skin side up on a baking sheet or such and place in the oven for about 25-30 minutes. Remove from the oven once the skin is browned and crispy and the flesh is soft and set it aside to sweat for 10-20 minutes. When cool enough to handle, peel the skin right off and discard it, roughly chop the leftover flesh and add it to a sauce pan along with the chicken stock and white wine vinegar. Bring it to a boil on the stove top and then allow to cool before putting it into the food processor. Season with some salt and pepper if needed and then pulse until smooth and completely pureed.
3. Lay down the grilled asparagus onto a plate, top it with some of the salsa and then the pieces of the fish. Spoon out the red pepper puree over the fish and vegetables too. Serve warm or at room temperature.
Thanks for stopping by!
I really hope you will give my Sea bass recipe a try! Don't forget to leave me a comment below letting me know what it was like if you do! And feel free to tag me on Instagram or post your photo on my facebook page as well.
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