Grilled Seabass with Tahini and Fennel Greek Salad

I’ve heard a lot lately how intimidating the grill can seem.  I feel you. The first several times I attempted to grill I charred chicken and realized when I cut into it that it was still half raw. I’ve learned a few things over the years, including how simple it can be to prepare even the most delicate fish. This seabass is perfectly grill kissed, and the creamy, citrusy tahini really brings all the flavors together perfectly. I serve it on top of a Fennel Greek Salad, but really it’s delicious with any vegetable side dish.

[ngredients]

Grilled Seabass with Tahini Sauce 

4 seabass filets, about 8 ounces each

Lemon herb marinade 

1/2 cup Tahini

juice from a lemon

salt and pepper

Directions:

Marinate the Seabass filets in the marinade for 30 minutes. Heat the grill to medium high and sear the fish, flesh side down (For more grilling tips, click here). After 3-4 minutes, flip, using both tongs and a spatula, and reduce heat to low. Cover the lid and cook for a few more minutes or until the fish is white and firm. Remove, tent with foil and allow to rest for a few minutes. Meanwhile, mix the tahini with fresh lemon juice, salt and thin with a little water. Stir until combined. If the mixture is thick peanut butter consistency, continue to add water until it’s the same consistency as honey. Serve by spooning the tahini over the fish.

Fennel Greek Salad 

1/2 cup of shaved fennel

1/2 cup fresh chopped tomotoes

1/2 cup chopped Persian Cucumbers

1/2 cup chopped green, red or orange bell pepper

1/2 cup cubed feta (I use sheep’s milk feta, which is creamier and more mild than cow’s milk)

2 heaping tablespoons of pitted kalamata olives in brine

1 heaping tablespoon capers in brine

1 tbsp fresh chopped dill

juice from a lemon

generous slug of extra virgin olive oil

pinch of salt

Directions:

Combine all the ingredients and toss gently to mix. Serve with a fresh fish like seabass.