Grilled Sea Bass Fillets with Okra Kebabs
- 1 small onion, roughly chopped
- 3 cloves garlic, roughly chopped
- 1 tablespoon Arabic Seafood Spice Blend
- 2 cups cilantro sprigs, chopped, plus more for garnish
- 3 tablespoons green mango pickles
- 1 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 sea bass fillets (each 6 ounces)
- Okra Kebabs, for serving
- 1 lemon, cut into wedges, for garnish
- Step 1
In a food processor, combine onion, garlic, spice blend, cilantro, green mango pickles, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Blend until smooth; set marinade aside.
- Step 2
Use a sharp knife to cut 3 slits, about 1/2 inch deep, through the skin of each fish fillet.
- Step 3
Place fillets in a shallow dish and coat them completely with marinade. Cover and refrigerate for 30 minutes.
- Step 4
Preheat a nonstick grill pan over medium-high. Grill fish, skin-side down, until lightly charred, 3 to 4 minutes. Turn fish and continue grilling until fish is cooked through, about 3 minutes more. Serve with okra kebabs and garnish with lemon wedges and cilantro sprigs.
Add To Shopping List
Powered By
