Grilled Sea Bass with Cassava Root Cakes and Cilantro-Lime Oil
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Ingredients
- 113.4 gsea bass fillets(skin-on, 6 oz each)
- ⅔ kgcassava root(peeled and cut into 2-inch pieces)
- 236.59 mlfresh cilantro(loosely packed)
- 3lime(1 zested, 2 juiced)
- 118¼ mlextra virgin olive oil
- 59⅛ mlred onion(finely diced)
- 1jalapeño(minced, seeds removed)
- 2 tspsea salt
- 1 tspblack pepper
- 3garlic cloves(minced)
- 3 tbspvegetable oil(for pan-frying cassava)
- 2 mediumfresh tomato(diced)
Instructions
- 1
Boil cassava pieces in salted water for 15-18 minutes until fork-tender. Drain well and let cool slightly, then mash roughly with 1 tablespoon olive oil, 0.5 teaspoon salt, and pepper to create a chunky mixture.
Tip: Don't overmix the cassava; some texture prevents the cakes from becoming gluey.
- 2
Form cassava mixture into 8 patties about 3 inches wide and 0.75 inches thick. Refrigerate for 10 minutes to firm up.
Tip: Chilled patties hold together better during frying.
- 3
Prepare cilantro-lime oil by blending cilantro, 3 minced garlic cloves, lime zest, juice of 2 limes, and 0.5 cup olive oil until smooth. Season with salt and pepper to taste.
Tip: Make this ahead and store in a jar; flavors develop over time.
- 4
Combine diced tomato, red onion, jalapeño, and juice of 1 lime in a small bowl to create fresh salsa. Season with salt and let sit while cooking other components.
Tip: This salsa can be made up to 2 hours ahead.
- 5
Pat sea bass fillets dry with paper towels. Season both sides generously with sea salt and black pepper. Brush skin lightly with olive oil.
Tip: Drying the fish ensures crispy skin when grilled.
- 6
Heat grill to medium-high (around 400°F). Place sea bass skin-side down on oiled grates and cook for 5-6 minutes without moving, until skin is crispy. Flip gently and cook another 3-4 minutes until flesh is opaque and flakes easily.
Tip: Don't flip too early; let the skin crisp properly for the best texture.
- 7
While fish grills, heat 3 tablespoons vegetable oil in a skillet over medium-high heat. Pan-fry cassava cakes for 4-5 minutes per side until golden brown and crispy on both sides.
Tip: Work in batches if needed; crowding the pan prevents proper browning.
- 8
Plate grilled sea bass alongside 2 cassava cakes per person. Drizzle cilantro-lime oil around the plate and top fish with fresh tomato salsa. Serve immediately.
Tip: The warm fish will release flavorful juices that mingle beautifully with the cilantro oil.
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