Sea Bass with Grilled Zucchini
Just a dad, looking to fuel up. Check out my culinary creations on Instagram @dadfuelbbq.
Pro-level cooking techniques made simple.
Ingredients for 1
8oz sea bass filet
1 cup grated red cabbage
1 cup white vinegar
Zest of 1 lime
BBQ (or other) seasoning of your choice
Set your Anova Sous Vide Precision Cooker to 130ºF / 54.4ºC
Fire up your grill to medium high heat, approx 400-450
Vacuum seal/ziplock your sea bass and submerge when Precision Cooker temp hits 130
Cut zucchini into spears and liberally apply seasoning
Combine grated red cabbage with vinegar and set aside
Grill zucchini for as long as you prefer. I like them to still have a bit of bite to them, but sometimes getting more char and more well done is tasty too
After 30min, remove the sea bass very carefully from the sous vide bath and packet. Dry off with paper towel and liberally apply your seasoning.
Place sea bass skin-side up onto the grill for approx 2-3minutes (the skin might cause flare ups). We're trying to firm up the exterior of the flesh and get some color and grill marks. (a hot pan, blow torch, or even a broiler could also be used for this step)
Strain red cabbage from vinegar and plate along with the sea bass and zucchini. sprinkle lime zest on top of the dish and feel free to add an additional squeeze of lime (or your citrus of choice).