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Recipe for Grilled Sea Bass with Lemon and Capers

This marinade is fabulous for sea bass, but if you can’t find sea bass, you can also use the marinade on halibut, mahi-mahi, or swordfish.

Grilled Sea Bass with Lemon and Capers
(6 servings)

6 pieces sea bass, halibut, or swordfish, thawed if frozen

1/3 cup fresh lemon juice
1/2 cup olive oil
1-2 tsp. lemon zest (grated lemon peel)
1 tsp. Dijon mustard
3 T. small capers, rinsed
1 T. fresh garlic puree or garlic powder
2 T. dried shallots (or use dried onions or chopped fresh shallots)
1 T. dried parsley
1 tsp. fresh ground black pepper
1-2 lemons sliced, for serving (optional)

Mix marinade ingredients together. Put fish in single layer in ziploc bag, pour marinade over and marinate 2-3 hours in refrigerator. (Don’t increase the marinating time much more than this or the lemon juice will start to “cook” the fish.)

To cook, oil grill grates with olive oil, then preheat grill to medium high. Grill fish until firm to the touch and slightly browned, about 4-5 minutes per side. Serve fish with sliced lemons.

This is a great main course for any phase of The South Beach Diet. For phase one, serve it with Grilled Asparagus with Parmesan or Arugula and Sweet Mini-Pepper Salad. For phase two or three I would love this with Kalyn’s Tabbouli with Almonds, or Brown Rice with Cashews and Herbs.

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2 comments on “Recipe for Grilled Sea Bass with Lemon and Capers”

  1. Anonymous, thank you. This was a recipe that people always raved about when I used to cater houseboat trips, and I’ve been feeling bad I haven’t updated it with a photo yet, so good to hear you still took a chance on it without a picture. Sounds like a great dinner, glad you liked it.

  2. Wow! This was a very special dish…We took a drive to Vermont and found a lovely fish store that gets fish from Boston each day.So, we splurged on the sea bass and what a treat!! The marinade was quick to make and since it rained today we cooked the fish on our George Forman Grill, spraying it with the cooking spray first. Nice and brown outside and the inside was so juicy and flavorful. We were short on time, so served it with Near East Whole Wheat Roasted Garlic Flavor Couscous.Added some lemon to the Couscous, too. Highly recommend!!! Thanks, Kalyn…

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