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Grilled Sea Bass and Potatoes with Pimiento-Chive Dressing

Servings: 4

If you can’t find sea bass, Arctic char makes a great substitute. Also, make sure that the grate is scraped clean and coated with oil before you put the fish on to grill, or the fish could stick to the grate.


  • 3/4 cup vegetable oil; more as needed
  • 2 lb. yellow potatoes, cut into 1/4–inch-thick slices
  • Kosher salt and freshly ground black pepper
  • 4 6-oz. skin-on sea bass fillets
  • 1/2 cup diced pimentos
  • 3 Tbs. thinly sliced fresh chives
  • 3 Tbs. sherry vinegar
  • 3 medium cloves garlic, finely chopped
  • 2 tsp. honey
  • 3/4 tsp. smoked paprika
  • Extra-virgin olive oil, for drizzling

Nutritional Information

  • Calories (kcal) : 750
  • Fat Calories (kcal): 420
  • Fat (g): 47
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 29
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 75
  • Sodium (mg): 700
  • Carbohydrates (g): 45
  • Fiber (g): 5
  • Sugar (g): 6
  • Protein (g): 38


  • Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Brush the grill grate with vegetable oil.
  • Toss the potato slices with 1/4 cup of the vegetable oil, and season with 1 tsp. salt and a few grinds of pepper. Lightly brush the bass with vegetable oil and season with 1 tsp. salt and 1/2 tsp. pepper. Grill the potatoes for about 6 minutes. Flip and cook until tender, about 5 minutes more. Transfer to a plate, and tent with foil.
  • Scrape the grill grate clean, and brush with vegetable oil. Grill the fish skin side down for about 7 minutes. Turn and cook until just cooked through, about 4 minutes more.
  • Meanwhile, in a small bowl, whisk the pimentos, chives, vinegar, garlic, honey, paprika, and the remaining 1/2 cup vegetable oil. Season to taste with salt and pepper.
  • Arrange the potatoes on a serving platter, and coat with half of the dressing. Top the potatoes with the grilled fish, and spoon the remaining dressing over each fillet. Drizzle with extra-virgin olive oil and serve hot or at room temperature.


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