Grilled Sea Bass with Daikon and Citrus Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've been cooking all day. Sea bass is delicate and flaky, grilling beautifully with just a light touch, while the bright yuzu and ginger glaze brings everything alive. Daikon radish is wonderfully crisp and packed with vitamin C, making it the perfect fresh counterpoint to the rich fish. The best part? You probably have most of these pantry staples already, so it's an elegant meal without the fuss or expense.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 1daikon radish(julienned into thin matchsticks)
- 3 tablespoonsyuzu juice
- 1 tablespoonfresh ginger(minced)
- 2 tablespoonssoy sauce
- 1 tablespoonhoney
- 2 tablespoonssesame oil(divided)
- 1 tablespoonolive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2scallions(sliced on bias)
- 1 tablespoonsesame seeds(toasted)
Detail level
Instructions
- 1
In a small saucepan, whisk together yuzu juice, minced ginger, soy sauce, and honey. Simmer over medium heat for 3-4 minutes until slightly thickened, then remove from heat and stir in 1 tablespoon sesame oil. Set glaze aside.
Tip: The glaze will continue to thicken as it cools; don't reduce it too much or it will become too thick to brush.
- 2
Pat the sea bass fillets dry with paper towels and season both sides with kosher salt and black pepper. Rub the skin side lightly with olive oil.
Tip: Drying the fish ensures better browning and helps the skin crisp up beautifully on the grill.
- 3
Preheat your grill to medium-high heat (about 425°F). Oil the grill grates well to prevent sticking.
Tip: Use a folded paper towel dipped in oil to coat the grates thoroughly.
- 4
Place sea bass fillets skin-side down on the grill and cook for 5-6 minutes without moving them. The skin should become golden and crispy.
Tip: Resist the urge to flip early; the fish will release naturally when the skin is properly cooked.
- 5
Carefully flip each fillet and cook for an additional 3-4 minutes until the flesh is opaque and flakes easily with a fork. Brush the top side with the yuzu-ginger glaze during the last minute of cooking.
Tip: Don't overcook; sea bass is delicate and dries out quickly if cooked too long.
- 6
Toss the julienned daikon with the remaining 1 tablespoon sesame oil and a pinch of salt. If desired, quickly sear the daikon in a separate skillet over high heat for 1-2 minutes for a slightly crispy texture, or serve fresh for a more delicate crunch.
Tip: Fresh daikon adds a crisp, peppery contrast that balances the rich fish and sweet glaze.
- 7
Transfer the grilled sea bass to serving plates, top with the daikon ribbons, drizzle with any remaining glaze, and garnish with sliced scallions and toasted sesame seeds.
Tip: Serve immediately while the fish is warm and the skin is still crispy.
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