Sweet Chili Grilled Chilean Sea Bass
When I heard we were doing a collaboration with Dr. Loosen to create a Riesling for our Wine Club Members, I was so excited. It brought me back to culinary school when I had one of the most memorable wines I still remember to this day, and it was a Riesling! When I tasted the Trocken Riesling, with its crisp dry acidity, I knew this grilled Alaskan Halibut with a sweet chili glaze would be perfect. It has just the right amount of sweet and spice to balance the acidity of the wine perfectly. Any reason to fire up the grill is a win for me!! -Chef Matt McMillin
INGREDIENTS:
Four 6-8 oz Chilean Sea Bass filets
2 tsp vegetable oil
½ tsp kosher or sea salt
Sweet Chili Glaze:
½ cup hoisin sauce (I like Koon Chun brand)
¼ cup sweet chili sauce (I like Pantainorasingh brand)
1 tsp sesame oil (I like Kadoya brand)
2 tsp sambal oelek
2 tsp fish sauce (I like Three Crabs brand)
2 tsp lime juice, freshly squeezed always!!
¼ tsp granulated garlic
1 Tbsp cilantro, chopped fine
Marinated Cucumber Salad
1 ea. English seedless cucumber, sliced in half then ⅛-inch half-moon slices
½ cup carrots, shredded
1 ea. red pepper, ¼ inch julienned slices, seeds and core removed
2 Tbsp cilantro, chopped
1 Tbsp white sesame seeds, toasted
¼ cup green onion, thinly sliced
Cucumber Salad Dressing
3 Tbsp rice wine vinegar, unseasoned
3 tsp sugar
1 tsp kosher or sea salt
1 tsp lime juice, freshly squeezed of course
¼ tsp sesame oil
DIRECTIONS:
Begin by making the glaze. Take all the ingredients listed and whisk together until smooth and everything is consistently incorporated. This can even be made the day before.
To make the cucumber salad, I like to do this about two hours before you plan on eating. This gives a chance for all the flavors to marry together but still retains the fresh, crunchy texture of all the fresh veggies. Begin by cutting all the veggies and mixing them with the cilantro, sesame seeds, and green onions. Next make the dressing by adding all the ingredients to a bowl and stirring until all the salt and sugar has dissolved. Add the dressing to the veggies, cover and place in your refrigerator until about 15 minutes before you are ready to eat.
To start grilling the fish, begin by preheating your grill to medium-high heat. Make sure once your grill is hot that you thoroughly brush the grates and wipe them clean with a rag that has a little oil on it. The oil is totally optional, but I just find it gets the grill a little cleaner and helps prevent the fish from sticking. With a nice and clean grill, brush your filets with the vegetable oil and kosher or sea salt on both sides. Place on the grill and cover. Cook for about two minutes and rotate the filet 45 degrees to create nice grill marks. Close the lid and cook for an additional two minutes. Flip the fish over and apply a generous amount of sweet chili glaze to the fish. Shut the lid again for an additional two minutes and then reapply some more glaze. At this point the fish is 90% done. Flip the fish over one more time to really get some caramelization on the glaze side. With the lid open, let the fish cook for another minute or two. Remove the fish from the grill and give it one more application of glaze on the side you want to present. Serve with the marinated cucumber salad and a perfectly chilled glass of Loosen Riesling!!
Once You Try Brussels Sprouts This Way There Is No Going Back
Brussels sprouts account for 122,645,342 hours of wasted time every single December, Try Brussels sprouts like this once and there is no going back.
40 medium-sized brussels sprouts
4 quarts water + 1 1/2 tbsp kosher salt
1/4-1/3 cup olive oil
1 tsp kosher salt to season sprouts prior to roasting.
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