Grilled Sea Bass with Asparagus

Instructions

1. 1

   Preheat your grill to medium-high heat (around 400°F). While it heats, prepare the herb butter by mixing softened butter with minced garlic, fresh thyme, lemon zest, and a pinch of salt in a small bowl. Set aside.

   Tip: Make the herb butter ahead of time for easier assembly during cooking.

2. 2

   Pat the sea bass fillets dry with paper towels and brush both sides lightly with 2 tablespoons of olive oil. Season generously with sea salt and black pepper on both sides.

   Tip: Dry fish grills better and achieves a nicer crust without sticking.

3. 3

   Toss the asparagus spears with the remaining 2 tablespoons of olive oil, salt, and pepper in a large bowl until evenly coated.

   Tip: Use a grill basket or skewer the asparagus to prevent pieces from falling through the grates.

4. 4

   Place asparagus on the grill perpendicular to the grates (or in a grill basket) and cook for 4-5 minutes, stirring occasionally, until lightly charred and tender-crisp. Transfer to a serving platter.

   Tip: Asparagus cooks quickly, so keep a close eye to avoid overcooking.

5. 5

   Arrange sea bass fillets skin-side up on the grill. Cook for 6-7 minutes without moving them, allowing the skin to crisp and the flesh to develop grill marks.

   Tip: Resist the urge to flip or move the fish too early; patience creates better texture.

6. 6

   Carefully flip the fillets and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork. The internal temperature should reach 145°F.

   Tip: Fish cooks quickly, so check for doneness a minute before you think it's ready.

7. 7

   Transfer the grilled sea bass to the serving platter with the asparagus. Deglaze the grill grates with white wine, scraping up any flavorful bits, then remove from heat.

   Tip: The wine adds depth to your sauce and cleans the grill simultaneously.

8. 8

   Squeeze fresh lemon juice over the fish and vegetables, then top each fillet with a generous dollop of herb butter. The residual heat will melt it beautifully, creating a luxurious sauce.

   Tip: Serve immediately while the butter is melting for the best presentation and flavor.