Sweet Chili Grilled Chilean Sea Bass

Chilean sea bass

🥗Healthier: cod

💰Cheaper: tilapia

Cod and tilapia are more affordable and lower in fat.

sweet chili sauce

🥗Healthier: homemade chili sauce

💰Cheaper: sriracha

Homemade sauce can reduce sugar content, while sriracha is often less expensive.

Mix together 1/2 cup hoisin sauce, 1/4 cup sweet thai chili sauce, 2 teaspoons fish sauce, granulated garlic, sambal chili sauce, fresh squeezed lime juice, and chopped cilantro to create the glaze.

Prepare cucumber salad with 1 English cucumber (seeded and sliced), 1 small red pepper (julienned), 1/2 cup julienne carrots, cilantro leaves, and finely chopped green onions. Toast sesame seeds and add to the salad.

Make the dressing with 3 tablespoons unseasoned rice vinegar, 1 teaspoon fresh-squeezed lime juice, a few teaspoons of sugar, and 1 teaspoon kosher salt. Mix until dissolved and add to the cucumber salad.

Refrigerate the cucumber salad until ready to serve.

Prepare the fish by scoring the skin side and seasoning with kosher salt on both sides.

Spray the grill with non-stick spray and preheat to medium-high heat.

Place the fish skin side down on the grill at a 45-degree angle to create grill marks. Cook for about 2 minutes.

After 2 minutes, turn the fish 45 degrees and cook for another 2 minutes.

Flip the fish over and brush liberally with the glaze, cooking for another 2 minutes.

Turn the fish back over to caramelize the glaze for about 2 minutes while monitoring for flare-ups.

Reapply a thin layer of glaze and close the grill for about 1 minute to finish cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens