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seared sea bass on asparagus topped with carrots

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. 
4.58 from 7 votes
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 filets


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


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.


Calories: 412kcalCarbohydrates: 11gProtein: 43gFat: 21gSaturated Fat: 3gCholesterol: 181mgSodium: 803mgPotassium: 896mgFiber: 3gSugar: 6gVitamin A: 3751IUVitamin C: 12mgCalcium: 66mgIron: 5mg
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