Black Sea Bass Recipe
Here’s a fresh and easy summer recipe for cumin and garlic-spiced black sea bass with a colorful tomato salsa. This dish is light, vibrant, and perfect for a warm day. Black sea bass is a mild, lean, white fish with a moderately firm texture and delicate flavor. It's a great fish to eat and works well grilled or roasted whole.
Ingredients
For the Fish
- 1 1/2 - 2 pounds Black sea bass fillets check fillets carefully for pin bones, skin on, descaled
- 1 tsp Extra virgin olive oil
- 1/2 tsp Kosher salt
- 1/2 tsp Ground cumin
- 1/2 tsp Garlic powder
- 1/2 tsp Ground black pepper
For the Salsa
- 2 medium Tomatoes diced or about 2 cups cherry tomatoes, halved
- 1 Jalapeno seeded and finely diced (keep seeds for more heat if desired)
- 1/4 medium Red onion diced
- 1/2 cup Loosely packed cilantro chopped
- 1 clove Garlic finely minced
- Juice of 1 lime
- 1 tbsp Extra virgin olive oil
- 1/2 tsp Kosher salt
- 1/4 tsp Ground cumin
- 1/4 tsp Ground black pepper
For Serving
- 1 lime cut into wedges
- Sea salt
- Optional: sprinkle with feta cheese for a salty briny twist
Instructions
- Prepare the Grill: Preheat the grill to high heat. Clean and oil the grates well to prevent the fish from sticking.
- Season the Fish: Pat the fish dry with a paper towel. Brush with olive oil and sprinkle with salt, cumin, garlic powder, and black pepper on both sides. Set aside.
- Make the Salsa: In a large bowl, combine the tomatoes, jalapeno, red onion, cilantro, garlic, lime juice, olive oil, salt, cumin, and black pepper. Stir well and adjust salt to taste if needed. Set aside.
- Grill the Fish: Place the black sea bass on the grill, skin side down. Grill until the fish is opaque and flakes easily with a fork, flipping halfway through cooking time. The fillets tend to be thin, so they will cook quickly. Remove from the grill.
- Serve: Spoon the salsa over the grilled fish and sprinkle with sea salt. Serve with lime wedges and additional salsa. Optionally, sprinkle with feta cheese.
Notes
- Pin Bones: Black sea bass fillets often have pin bones. Check the fillets carefully and remove any bones with tweezers or your fingers before grilling.
- Scoring the Skin: You can score the skin prior to grilling to prevent the flesh and skin from curling up, but this is optional.