Grilled Sea Bass with Crispy Brussels Sprouts and Lemon Butter

Instructions

1. 1

   Heat your grill to medium-high heat (about 400°F). While it preheats, cook the diced pancetta in a large skillet over medium heat until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving 1 tablespoon of rendered fat in the pan.

   Tip: Rendering pancetta fat adds incredible flavor to the brussels sprouts.

2. 2

   Add the brussels sprout halves to the same skillet, cut-side down, in the remaining pancetta fat and 1 tablespoon of olive oil. Cook undisturbed for 4-5 minutes until golden brown, then stir and cook for another 3-4 minutes until tender. Season with salt and pepper, then add the pancetta back in. Set aside and keep warm.

   Tip: Don't move the brussels sprouts around too much initially—this creates the desired caramelization.

3. 3

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

   Tip: Dry fish prevents sticking and helps achieve better grill marks.

4. 4

   Place the sea bass skin-side down on the grill and cook for 4-5 minutes without moving. The skin should release naturally when ready. Flip gently and cook for another 3-4 minutes until the fish is opaque and flakes easily.

   Tip: Look for the fish to naturally release from the grill grates before attempting to flip.

5. 5

   While the fish cooks, make the lemon butter sauce. In a small saucepan over medium heat, melt 2 tablespoons of butter and sauté the sliced shallot and minced garlic for 2 minutes until fragrant.

   Tip: Keep the heat moderate to prevent the butter from burning.

6. 6

   Deglaze the saucepan with white wine, stirring for 1 minute. Add the lemon juice and zest, then reduce heat to low. Whisk in the remaining 2 tablespoons of cold butter until the sauce is smooth and glossy. Season with salt and pepper to taste.

   Tip: Adding cold butter at the end creates a silky, emulsified sauce.

7. 7

   Arrange the brussels sprouts in the center of each serving plate. Top with a grilled sea bass fillet and pour the warm lemon butter sauce over the fish. Garnish with fresh thyme sprigs and a light squeeze of extra lemon juice.

   Tip: Serve immediately while everything is still warm for the best experience.