GRILLED SEA BASS marinated with white wine and herbs

This Grilled Sea bass recipe perfectly combines my Italian flair with the flavors of Latin America. Italians love to marinate protein with wine and Chilean sea bass is great with this tasty technique. The wine breaks down the tissue allowing the assimilation of the flavors. Lime juice and mixed herbs enhance the taste of the fish. I paired sea bass with crunchy green beans, previously marinated with Kosher salt and garlic, then quickly grilled. This easy recipe is great for your barbecue party! It needs to be marinate only a few hours, which makes it possible to prepare both fish and green beans in advance at home, or directly into a cooler bag.

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• 5 lb (680 g) Chilean sea bass
• 1 lb (450 g) French green beans
• 3 tbsp extra virgin olive oil
• 3 cloves of garlic
• 1 dash black pepper
• 1 tsp kosher salt

Chilean sea bass Marination:

• 2 lime juice
• 1 tbsp Badia Complete Seasoning
• 4 tbsp olive oil
• 1/2 bottle Santa Rita 120 Sauvignon Blanc

CHOOSING WINE AND HERBS

To marinate a Patagonian fish, I opted for a Chilean wine. Santa Rita 120 Sauvignon Blanc is great to prepare this recipe and to be paired with the fish. Among the many herbs selection, my choice is Badia Complete Seasoning. This herbs, garlic and cumin mix is reminiscent of Latin cuisine and is perfect combined with a drizzle of lime juice.

WHITE WINE AND HERBS MARINATE

Cut the Chilean sea bass into slices 2 inches large. Sprinkle Badia Complete Seasoning and the juice of 2 limes on the fish. Place the sea bass into a zipper storage bag, pour Santa Rita 120 Sauvignon Blanc and seal. Marinate at least 2 hours up to 4 hours into the fridge or on barbecue site in a cooler bag.

MARINATED GREEN BEANS

Season green beans with kosher salt, black pepper, olive oil, and 3 cloves of garlic peeled and crushed. Stir well and store into a zipper bag. Marinate a couple of hours into the fridge or a cooler bag.

GRILLED GREEN BEANS

Pour the green beans in a nonstick grill skillet, discarding the cloves of garlic. Sautè the beans stirring constantly until done, but still crunchy. Store the green beans into a covered bowl.

GRILLED SEA BASS

Brush a flexible grill with olive oil. Place the slices of sea bass, and seal the grill. Cook the fish starting from the skin side. Brush the white side with a little of marinate and flip the grill. Cook until golden and crispy.

SERVING

Serve grilled sea bass and green beans hot or warm. Pair the fish with a nice bottle of Santa Rita 120 Sauvignon Blanc.

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