Grilled Sea Bass with Cucumber and Dill Sauce

Instructions

1. 1

   Combine sour cream, diced cucumber, fresh dill, minced garlic, white onion, and 1 tablespoon of lemon juice in a bowl. Season with half the salt and pepper. Refrigerate until ready to serve.

   Tip: Make the sauce up to 4 hours ahead for deeper flavor development.

2. 2

   Pat sea bass fillets dry with paper towels and season both sides generously with remaining salt and pepper. Lightly brush skin-side with 1 tablespoon of olive oil.

   Tip: Dry fish ensures better browning and crispy skin.

3. 3

   Preheat your grill to medium-high heat (around 400°F). Oil the grates well to prevent sticking.

   Tip: Let the grill heat for at least 10 minutes before cooking.

4. 4

   Place bass fillets skin-side down on the grill. Cook for 5-6 minutes without moving, allowing the skin to become crispy and golden brown.

   Tip: Resist the urge to flip early—patience creates perfect skin.

5. 5

   Gently flip fillets using a thin spatula and cook for another 4-5 minutes on the flesh side until the fish is just cooked through and flakes easily when tested with a fork.

   Tip: The internal temperature should reach 145°F.

6. 6

   Drizzle the remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice over the cooked fillets during the last minute of cooking.

7. 7

   Transfer fillets to serving plates and spoon the cucumber-dill sauce generously over the top. Arrange cucumber ribbons alongside and garnish with fresh lemon slices.

   Tip: Serve immediately while the fish is still warm and the skin is crispy.