Grilled Sea Bass with Sweet Potato and Citrus Glaze

Instructions

1. 1

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

   Tip: Drying the fish ensures crispy skin when grilled. Don't season more than 10 minutes before cooking to prevent drawing out moisture.

2. 2

   Toss the sweet potato wedges with 2 tablespoons of olive oil, a pinch of salt, and pepper. Spread them on the grill grates and cook for 15-18 minutes, stirring every 4-5 minutes until golden and tender.

   Tip: Start the sweet potatoes first as they take longer. You can also grill them in a grill basket to prevent pieces from falling through.

3. 3

   While the potatoes cook, make the glaze by combining orange juice, minced ginger, honey, soy sauce, and minced garlic in a small saucepan over medium heat. Simmer for 5 minutes until slightly reduced, then remove from heat.

   Tip: The glaze should coat the back of a spoon lightly. If too thin, simmer an additional 2-3 minutes.

4. 4

   Once the sweet potatoes are nearly done, brush the grill grates with the remaining olive oil. Place sea bass fillets skin-side down on the grill and cook for 4-5 minutes without moving them.

   Tip: Resist the urge to flip early. The skin will crisp up and naturally release from the grates when ready.

5. 5

   Carefully flip the sea bass fillets and cook for another 3-4 minutes on the flesh side. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

   Tip: Sea bass cooks quickly and can dry out easily, so watch carefully during the final minutes.

6. 6

   Transfer the grilled sea bass to a serving platter alongside the caramelized sweet potato wedges. Drizzle the citrus-ginger glaze over the fish and potatoes, then garnish with fresh thyme sprigs and lemon wedges.

   Tip: Reserve a little glaze to pass on the side for those who want extra flavor.