Grilled Sea Bass with Spicy Heirloom Salsa


Adapted from Food & Wine: (Sophie Dahl) March 10, 2010- Although I love the original--- I'm always looking for fresh & SPICY updates to simple recipes and love using the grill in the summer. I've added additional herbs, reduced the oil, and added chili garlic sauce along with a poblano pepper. With heirloom tomatoes approaching peak ripeness, I've tried to incorporate as many recipes in my repertoire in the past week, highlighting the delicious fruit. For this meal, a nice crisp arugula salad, green beans and Pinot Noir pair perfectly.

What you will need

3 Heirloom Tomatos

1/2 cup Kalamata Olives

1 teaspoon Garlic

1 tablespoon Fresh Lemon Juice

3 sprigs Thyme

1/3 cup Fresh Basil, chopped

2 teaspoons Dill

1 teaspoon Chili Garlic Sauce

1 Poblano Pepper Diced

1 pound Skinless Filet of Sea Bass

1 teaspoon Extra Virgin Olive Oil

1/2 teaspoon Kosher Salt

1/2 teaspoon Ground Black Pepper


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