Chilean Sea Bass, Grilled Veggies and Arugula Salad

You guessed it- tonight we had Chilean Sea Bass, grilled veggies and arugula salad for dinner! We love using the grill during the summer (grill marks make everything look tastier in my opinion).

Arugula Salad

Arugula Salad with Lemon Dijon Dressing

  • 5 cups fresh arugula (or as much as you so desire)
  • 1 ripe avocado, cubed
  • 10 baby tomatoes halved

For Dressing:

  • 1/3 cup lemon juice
  • 2/3 cup olive oil
  • 2 tsp dijon mustard
  • 1 tsp grated lemon zest
  • salt and pepper (sprinkle of each)
  1. Pour all ingredients into a mason jar. Close and shake until emulsified. We usually sprinkle some salt and fresh pepper over the top of the salad as well.

Wasn’t that easy? It’s puckery, but delicious and the arugula gives the dressing a nice balance.

Chilean Sea Bass (and some shrimp we threw on the grill too)

Chilean Sea Bass

  • 1 pound Chilean Sea Bass (we usually do 1/3 pound per person when buying fish)
  • 2 tbsp olive oil
  • 1 tsp soy sauce
  • whole lime squeezed
  • salt and pepper (sprinkle of each)
  1. Mix olive oil, soy sauce, lime juice, salt and pepper and gently coat the fish on both sides.
  2. Place on medium heat on the grill for 14 minutes (flipping mid-way) or until cooked through.

Grilled Veg

Grilled Veggies

  1. Mix of whatever veggies you want (we used 1 Red Pepper, 3 Zucchini, 2 Squash, 1 Fennel bulb)
  2. Sprinkle with olive oil, salt and pepper and juice of one lemon. Just lightly coat. (I didn’t put quantities as it varies depending on the size of the veggies you pick. Just keep it light.)
  3. Grill for 20 minutes or until soft and caramelized.
  4. Serve with fresh basil.


And for dessert we had mixed berries and grapes (I couldn’t help but put them under the flowers :))

Berries and Grapes



1 Comment

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One response to “Chilean Sea Bass, Grilled Veggies and Arugula Salad

  1. Pingback: Restaurant Style Salmon | Koko Likes

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