Grilled Sea Bass with Okra

Instructions

1. 1

   Preheat your grill to medium-high heat, about 400°F. While heating, pat the sea bass fillets dry with paper towels and season both sides with half the sea salt and black pepper.

   Tip: Dry fish prevents sticking and helps achieve better browning on the grill.

2. 2

   Trim the stem ends off the okra pods and toss them in a bowl with 2 tablespoons of olive oil, salt, and pepper until evenly coated.

   Tip: Smaller, younger okra pods tend to be more tender than larger ones.

3. 3

   In a small bowl, combine the minced garlic, lemon zest, fresh thyme, remaining 4 tablespoons of olive oil, and red pepper flakes to create an herb oil. Set aside.

   Tip: Prepare this oil while the grill preheats to save time.

4. 4

   Place the okra directly on the grill grates in a single layer. Grill for 12-15 minutes, stirring every 3-4 minutes, until the pods are charred on multiple sides and tender when pierced with a fork.

   Tip: Don't skip the stirring; it ensures even cooking and attractive charring.

5. 5

   Once the okra is nearly done, place the sea bass fillets skin-side down on a lightly oiled section of the grill. Grill for 5-6 minutes without moving them.

   Tip: Resist the urge to flip early; the skin will release naturally when ready.

6. 6

   Carefully flip the fillets and grill for an additional 3-4 minutes until the flesh is opaque throughout and flakes easily with a fork.

   Tip: The internal temperature should reach 145°F for food safety.

7. 7

   Transfer the grilled okra to a serving platter and arrange the sea bass fillets on top or alongside. Drizzle the warm herb oil over everything and finish with fresh lemon juice.

   Tip: The warmth of the grilled fish will infuse the herb oil with even more flavor.

8. 8

   Serve immediately with crusty bread to soak up the delicious herb oil and pan juices.