Grilled Sea Bass with Leek and Lemon Butter

Instructions

1. 1

   Preheat grill to medium-high heat (around 400°F). Pat sea bass fillets dry with paper towels and lightly coat both sides with olive oil. Season generously with salt and pepper.

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

2. 2

   Heat 2 tablespoons of butter in a large skillet over medium heat. Add sliced leeks and sauté for 5-7 minutes, stirring occasionally, until they begin to soften and turn golden. Add minced garlic and cook for 1 minute more until fragrant.

   Tip: Don't rush the leeks; slow cooking brings out their natural sweetness.

3. 3

   Pour white wine into the skillet with leeks, scraping up any browned bits from the bottom. Reduce heat to low and simmer for 3-4 minutes until the wine reduces slightly. Set aside and keep warm.

4. 4

   Place sea bass fillets skin-side down on the preheated grill. Grill for 5-6 minutes without moving, allowing the skin to crisp and char slightly.

   Tip: Resist the urge to flip too early; let the skin develop a protective crust.

5. 5

   Carefully flip the fillets and grill for another 3-4 minutes on the flesh side until the fish is opaque and flakes easily with a fork.

   Tip: The total cooking time depends on fillet thickness; aim for an internal temperature of 145°F.

6. 6

   Transfer grilled sea bass to a serving platter. Stir remaining 2 tablespoons of butter and fresh lemon juice into the warm leek mixture. Pour the leek and butter sauce around the fish.

   Tip: The residual heat will melt the butter into a silky sauce.

7. 7

   Garnish each fillet with fresh thyme sprigs, lemon zest, and chopped parsley. Serve immediately while hot.

   Tip: The fresh herbs add brightness and aroma to complement the delicate fish.