Fresh Citrus Splashed Chilean Sea Bass on the Grill

June 14, 2013 • Babies, Toddlers & Kids, Fish, Main Dish, Oranges, Uncategorized, Vegetarian

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This is a great way to introduce your little ones to seafood.  I have taken the approach that as always, fresh is best and citrus helps brighten the flavors and make it more palatable for kids.  My kids LOVE lemons and oranges, so it helps to use flavors they already know and love when introducing something new.  This is a great recipe for adults, too, and needs no modifications :) Overall, it’s a classic, simple, Mediterranean recipe for the whole family!

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The first thing I do when getting ready to grill fish is get my citrus plate ready.  I slice up lemons, limes, and oranges and usually pick some fresh dill from my herb garden…DONE.  Season the fish with Greek seasoning and grill until flaky.   Then, simply squeeze your citrus slices over the top of the fish, finish it off with fresh dill, and you’re ready to serve.  Chilean Sea Bass is particularly buttery when cooked, so it seems indulgent to us adults, but it’s not.

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If you live in Pittsburgh, I highly recommend heading to the Strip District and checking out Penn Avenue Fish Company.  You should feel comfortable asking for what’s fresh and what is recommended.  For this recipe, if Chilean Sea Bass isn’t available or fresh, just ask for a mild, white fish that is.  They are the experts and they won’t lead you astray!

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Don’t forget: line your grill with foil and then drizzle with olive oil.  That way, you don’t lose your fish in the grates and it doesn’t stick when you go to flip it over.  I also tend to cut the filets in kids portions once the fish is cooked and flaky; it just seems easier to determine doneness for them.

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Fresh Citrus Splashed Chilean Sea Bass on the Grill

Ingredients

  • 4 Chilean Sea Bass Filets
  • 1 Orange
  • 1 Lime
  • 1 Lemon
  • 2 tsp. Greek seasoning
  • bunch of fresh dill, torn

Instructions

Preheat the grill to 400 degrees to get it nice and hot.

Slice up your citrus and dill and place next to the grill.

Line the grill with tin foil and drizzle with olive oil.

Season the fish with Greek seasoning on both sides and place the fish on the foil.

If you are working with large filets, cook for 6 minutes on the first side with the lid closed.

Turn off the burners and carefully flip the fish over.

Cover with the lid again and let cook for another 6 minutes, at the same temperature, but with the burners off.

Open the lid and squeeze the citrus slices over the fish. Sprinkle with fresh dill and serve.

 

 

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