Preparation:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Whisk garlic, lime zest, rice vinegar, fish, sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
- Brush both sides of sea bass fillets with vegetable oil and sprinle lightly with salt.
- Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
- Whisk dressing again; taste and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.
Ingredients:
Ingredients:
• 1 clove garlic, finely minced, or more to taste
• 1 lime, zested
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons Asian fish sauce
• 2 tablespoons lime juice
• 1 tablespoon Asian Chile pepper sauce (such as sambal oelek)
• 1 teaspoon Asian (toasted) sesame oil
• 1 (4 ounce) fillets sea bass
• 2 teaspoons vegetable oil, or as needed, salt to taste.
• 1 tablespoon coarsely chopped cilantro leaves, or to taste.
• 1 clove garlic, finely minced, or more to taste
• 1 lime, zested
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons Asian fish sauce
• 2 tablespoons lime juice
• 1 tablespoon Asian Chile pepper sauce (such as sambal oelek)
• 1 teaspoon Asian (toasted) sesame oil
• 1 (4 ounce) fillets sea bass
• 2 teaspoons vegetable oil, or as needed, salt to taste.
• 1 tablespoon coarsely chopped cilantro leaves, or to taste.
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| 45 min. | 6 servings | Difficult |
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| 45 min. | 6 servings | Difficult |
Our
Fields
Our fields are located in the largest producer and exporter country of limes.
Our
Limes
Our persian limes are fresh, juicy, and carefully grown by expert hands.
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