Grilled Sea Bass with Cabbage

Instructions

1. 1

   Combine sliced green and red cabbage in a large bowl. In a separate small bowl, whisk together 4 tablespoons olive oil, white wine vinegar, lemon juice, minced garlic, Dijon mustard, and honey.

   Tip: Prepare the slaw dressing while you set up the grill so flavors meld together.

2. 2

   Pour the dressing over the cabbage, add 1 teaspoon sea salt and pepper, then toss thoroughly. Let the slaw sit for at least 10 minutes, tossing occasionally.

   Tip: The cabbage will soften slightly and absorb the vinaigrette flavors beautifully.

3. 3

   Preheat your grill to medium-high heat (about 400°F). Pat the sea bass fillets dry with paper towels to ensure crispy skin.

   Tip: Dry fish prevents sticking and promotes even cooking with better browning.

4. 4

   Rub the remaining 2 tablespoons olive oil over both sides of the sea bass fillets. Season generously with remaining sea salt and black pepper.

   Tip: Don't oversalt; you can always add more but cannot remove it.

5. 5

   Oil your grill grates well with a folded paper towel dipped in oil. Place sea bass fillets skin-side down on the hot grill.

   Tip: Skin-side down first creates a protective crust and keeps the delicate flesh moist.

6. 6

   Grill for 5-6 minutes without moving the fish, until the skin is crispy and golden brown. Gently flip and cook for another 3-4 minutes until the flesh is opaque and flakes easily.

   Tip: Don't press down on the fish while cooking as this releases juices and dries out the meat.

7. 7

   Transfer cooked sea bass to serving plates. Top with fresh chopped dill and arrange lemon slices alongside.

   Tip: Lemon slices add visual appeal and guests can squeeze fresh juice over their fish.

8. 8

   Spoon the marinated cabbage slaw generously next to each fillet and serve immediately while the fish is still warm.

   Tip: The contrast between warm grilled fish and cool, tangy slaw creates an excellent textural balance.