Grilled Sea Bass with Radish and Citrus Butter

Instructions

1. 1

   Prepare the citrus butter by mixing softened butter with lemon zest, minced garlic, shallot, and fresh dill in a small bowl. Season with a pinch of sea salt and set aside.

   Tip: Make this butter ahead of time and refrigerate it for easier handling.

2. 2

   Pat the sea bass fillets dry with paper towels and brush both sides with olive oil. Season generously with sea salt and black pepper.

   Tip: Dry fish is essential for achieving a crispy skin when grilling.

3. 3

   Preheat your grill to medium-high heat (around 400°F). Oil the grill grates to prevent sticking.

4. 4

   Place sea bass fillets skin-side down on the grill and cook for 6-7 minutes without moving them, allowing the skin to crisp and char slightly.

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

5. 5

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

   Tip: The internal temperature should reach 145°F for perfectly cooked fish.

6. 6

   While the fish cooks, toss the sliced radishes with a tablespoon of olive oil, white wine, lemon juice, and a pinch of sea salt in a bowl.

   Tip: This quick radish mixture adds both color and a peppery crunch to the dish.

7. 7

   Transfer the grilled sea bass to serving plates and top each fillet with a generous dollop of the citrus butter, allowing it to melt over the hot fish.

   Tip: The warm fish will melt the butter beautifully into a silky sauce.

8. 8

   Spoon the marinated radish slices over each fillet and garnish with fresh radish microgreens and additional chopped dill. Drizzle with any remaining pan juices.