End a day in the sun with a refreshing dinner that tastes like summer. Our Meyer lemon and herb grilled sea bass with pear, white peach, and fennel salad is a bright, light spin on a healthy and refreshing meal. Enjoy it with a glass of our Napa Valley Sauvignon Blanc as the sun sets on a perfect summer day.
Ingredients
For the Grilled Sea Bass:
- 4 sea bass fillets (6 oz each)
- Zest and juice of 2 Meyer lemons (or regular lemons if unavailable)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
For the Pear, White Peach, and Fennel Salad:
- 1 green Anjou pear, thinly sliced
- 1 ripe white peach, thinly sliced
- 1 small fennel bulb, thinly shaved
- 1/4 cup fresh arugula or baby spinach
- 2 tablespoons fresh mint leaves, chopped
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
For Garnish:
- Lemon wedges
- Fresh fennel fronds or mint leaves
Instructions:
- In a small bowl, whisk together the Meyer lemon zest and juice, olive oil, garlic,
thyme, Dijon mustard, salt, and pepper. Place the sea bass fillets in a shallow dish and pour the marinade over them. Marinate for at least 20 minutes (but no longer than 1 hour). - In a large bowl, combine the sliced pear, white peach, fennel, and arugula. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Drizzle
over the salad and toss gently to coat. Sprinkle the chopped mint over the salad and toss lightly. Set aside. - Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent
sticking. Remove the sea bass from the marinade and place it on the grill, skin-side down. Grill for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork. - Plate each sea bass fillet and add a generous portion of the pear, white peach, and
fennel salad alongside. Garnish with lemon wedges and fresh fennel fronds or mint leaves for a fresh, summery touch.
