Grilled Regional Sea Bass with Citrus and Fennel Salad
Fresh sea bass fillets grilled over high heat, balanced by a crisp salad of thinly sliced fennel, regional citrus segments, and a bright vinaigrette. This mediterranean-inspired seafood ready in about 25 minutes pairs (5 oz each) sea bass fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (5 oz each) sea bass fillets
- 1 1/2 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 1 medium, thinly sliced fennel bulb
- 1 large, peeled and segmented orange
- 1 medium, peeled and segmented grapefruit
- 1/4 cup thinly sliced red onion
- 2 tbsp chopped fresh dill
- 1 tbsp white wine vinegar
- 1 tsp honey
- 2 tbsp lemon juice
Instructions
- Step 1: Preheat grill to medium-high heat (about 400°F). Pat 4 sea bass fillets dry and season evenly with 1 1/2 tsp salt and 1 tsp black pepper on both sides.
- Step 2: Brush fillets with 2 tbsp olive oil and grill skin-side down for 4-5 minutes until the edges crisp and grill marks form. Flip and grill for another 3-4 minutes until fish is opaque and flakes easily.
- Step 3: In a bowl, combine 1 medium thinly sliced fennel bulb, 1 large peeled orange segmented, 1 medium peeled grapefruit segmented, 1/4 cup thinly sliced red onion, and 2 tbsp chopped fresh dill.
- Step 4: Whisk together 1 tbsp white wine vinegar, 1 tsp honey, 2 tbsp lemon juice, and 1 tbsp olive oil. Pour over the salad and toss gently.
- Step 5: Serve grilled sea bass fillets topped with the citrus and fennel salad for a bright, regional-inspired dish.
Frequently asked questions
How long does Grilled Regional Sea Bass with Citrus and Fennel Salad take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Regional Sea Bass with Citrus and Fennel Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (5 oz each) sea bass fillets from drying out.
Can I substitute ingredients in Grilled Regional Sea Bass with Citrus and Fennel Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Regional Sea Bass with Citrus and Fennel Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Regional Sea Bass with Citrus and Fennel Salad?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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