Grilled Sea Bass with Daikon and Citrus Glaze

Instructions

1. 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. 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. 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. 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. 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. 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. 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.