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Sea Bass with Charred Serrano-Basil Vinaigrette


For the Vinaigrette:
  • 2 serrano chiles, grilled and chopped
  • 3 Tbsp. diced red onion
  • 2 cloves chopped garlic
  • 2 Tbsp. dijon mustard
  • 1 Tbsp. balsamic vinegar
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1/2 cup olive oil
  • 3 Tbsp. finely chopped basil leaves
For the sea bass:
  • 4 whole sea bass, scaled and gutted or adjust recipe for fillets
  • 2 Tbsp. olive oil
  • 2 tsp. kosher salt
  • 2 tsp. freshly ground black pepper
  • 1 bunch fresh basil


1.  Place chiles, onion, garlic, mustard, vinegar, salt and pepper in a blender and blend until combined.  With the motor running, slowly add the oil and blend until emulsified.  Pour into a bowl and stir in the chopped basil. 


2.  Heat grill to medium-high heat.  Brush both sides of the fish with the oil and season each with 1 tsp. of salt and pepper, including the cavity.  Stuff each fish with some of the basil.  Grill until slightly charred on one side, about 4 to 5 minutes.  Carefully turn the fish over and grill until cooked through about 6-7 minutes.  Remove from grill and drizzle each piece of fish with 2 Tbsp. of vinaigrette.

Serves 4

Note:  This recipe is easily adaptable depending on the ingredients you have available.  Substitute another white fish, use fillets, or even chicken.  If you don't like serrano chiles, substitute a different flavor that you prefer. 

Recipe adapted from Bobby Flay

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