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seared sea bass on asparagus topped with carrots
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4.45 from 9 votes

Seared Sea Bass with Honey Garlic Veggies and Citrus Mint Vinaigrette

Heat up your griddle to create this vibrant seared sea bass dish with honey garlic veggies and a citrus mint vinaigrette. 
Prep Time10 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: American
Servings: 4 filets
Author: Christie Vanover

Ingredients

Shaved Honey Garlic Carrots and Asparagus

  • 1 carrot
  • 1 bunch asparagus
  • 1 tbsp water
  • 2 tsp dehydrated garlic
  • 1 tsp Aleppo pepper flakes
  • 1 tbsp canola oil
  • pinch kosher salt and black pepper
  • 2 tsp honey

SearedSea Bass

  • 4 8 oz sea bass filets
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp canola oil

Citrus Mint Vinaigrette

  • 1 tbsp Dijon mustard
  • 3 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tsp fresh mint minced
  • 1/4 cup olive oil

Instructions

Shaved Honey Garlic Carrots and Asparagus

  • Using a vegetable peeler, remove the peel from the carrot and discard. Continue peeling the carrot into strips. Trim the asparagus spears, removing about 1inch of the woody stems from the bottom.
  • Heat the griddle to medium heat. Keeping them separated, add the carrots and asparagus to the griddle. Squirt both with some water. Sauté for 1 minute.
  • Sprinkle garlic and pepper flakes over the vegetables, and squirt with oil. Sauté for 1minute. Season with salt and pepper to taste. Add a squirt of honey and toss to coat. Cook for 30 seconds.
  • Remove the carrots to a bowl and set aside. Continue cooking the asparagus for 2-3more minutes, until al dente. Remove to a bowl and set aside.

Seared Sea Bass

  • Pat the fish dry. Season both sides evenly with salt and pepper.
  • Add canola oil to the griddle. Add the sea bass. Sear for 4 minutes, pressing down occasionally with a spatula.
  • Flip. Continue cooking for 4 minutes or until the internal temperature reaches 145F degrees.

Citrus Mint Vinaigrette

  • Whisk together the vinaigrette ingredients.

To Assemble

  • Place a few asparagus spears in the center of the plate. Top with a piece of seared sea bass. Top with a pile of shaved carrots. Drizzle with vinaigrette.

Nutrition

Calories: 412kcal | Carbohydrates: 11g | Protein: 43g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 181mg | Sodium: 803mg | Potassium: 896mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3751IU | Vitamin C: 12mg | Calcium: 66mg | Iron: 5mg