Grilled Sea Bass with Pak Choi

Instructions

1. 1

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

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

2. 2

   In a small bowl, whisk together soy sauce, minced ginger, rice vinegar, and sesame oil. Set this glaze mixture aside.

3. 3

   Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the sliced garlic and cook, stirring frequently, until golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.

   Tip: Watch carefully to prevent burning, as garlic can darken quickly.

4. 4

   Lightly brush the grill grates with oil to prevent sticking. Place the sea bass fillets skin-side down on the grill and cook for 5-6 minutes without moving them, allowing the skin to crisp.

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

5. 5

   Carefully flip the fillets using a spatula and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Sea bass cooks quickly, so monitor closely to avoid overcooking.

6. 6

   While the fish cooks, toss the pak choi halves with the remaining 2 tablespoons of olive oil, salt, and pepper. Place them cut-side down on the grill for 4-5 minutes until charred and tender.

   Tip: Grilling brings out the natural sweetness of pak choi.

7. 7

   Transfer the grilled sea bass and pak choi to serving plates. Drizzle the soy-ginger glaze over both the fish and vegetables.

8. 8

   Top with the crispy garlic chips, chopped scallions, and toasted sesame seeds. Serve immediately with lime wedges on the side for squeezing.

   Tip: The lime brightens the rich flavors and adds a fresh finish.