Grilled Sea Bass with Kale

Instructions

1. 1

   Preheat your grill to medium-high heat and lightly oil the grates. Pat the sea bass fillets dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Dry fish ensures better searing and prevents sticking to the grill.

2. 2

   In a small bowl, whisk together 2 tablespoons of olive oil, minced garlic, and lemon juice to create a marinade. Rub this mixture over the fish fillets and place a lemon slice and thyme sprig on top of each fillet.

   Tip: Let the fish marinate for 5-10 minutes while the grill heats up.

3. 3

   Place the kale in a large bowl and toss with 2 tablespoons of olive oil, salt, and pepper. Spread the kale on the grill in a single layer on a grill-safe pan or wrapped in foil with holes poked through. Grill for 8-10 minutes, stirring occasionally, until edges become crispy and charred.

   Tip: Watch the kale closely as it can burn quickly.

4. 4

   Once the kale is nearly done, place the sea bass fillets skin-side down on the grill. Cook for 5-6 minutes without moving them, allowing the skin to crisp up beautifully.

   Tip: Resist the urge to flip too early; patience creates that golden, crispy skin.

5. 5

   Carefully flip each fillet and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork. Remove the fish and kale from the grill.

   Tip: Sea bass cooks quickly, so watch for the flesh to turn from translucent to white.

6. 6

   In a small saucepan over medium heat, sauté the sliced shallot in the remaining 1 tablespoon of olive oil for 2 minutes until softened. Deglaze with white wine and vegetable broth, simmering for 3-4 minutes to reduce slightly and create a light pan sauce.

   Tip: This sauce adds brightness and moisture to the dish without being heavy.

7. 7

   Divide the grilled kale among four serving plates. Top each mound with a grilled sea bass fillet and drizzle the pan sauce around the plate. Garnish with fresh thyme and additional lemon wheels if desired.

   Tip: Serve immediately while the fish is still warm and the kale maintains its crispness.