Description
Grilled Sea Bass with Sumac Butter & Lemon Couscous is a flavorful and elegant dish featuring perfectly grilled sea bass enhanced by tangy sumac butter, paired with light and zesty lemon-infused couscous. This Mediterranean-inspired recipe is quick to prepare, making it ideal for a healthy weeknight dinner or impressive weekend meal.
Ingredients
Scale
For the Sea Bass
- 2 whole sea bass (about 1 pound each), cleaned and scaled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons sumac
- 4 tablespoons unsalted butter, softened
For the Lemon Couscous
- 1 cup couscous
- 1 1/4 cups water
- 1 lemon, zested and juiced
- 2 tablespoons fresh parsley, chopped
- Pinch of salt
Instructions
- Preheat the grill: Preheat the grill to medium-high heat to ensure it’s hot enough for grilling the fish evenly and effectively.
- Prepare the sumac butter: In a small bowl, mix the softened unsalted butter with 1 tablespoon sumac, salt, and black pepper until well combined. Set aside to let the flavors meld.
- Season the sea bass: Rub the outside and inside of each sea bass with olive oil, then sprinkle evenly with salt and black pepper to enhance the natural flavor.
- Grill the fish: Place the sea bass on the hot grill and cook for 5-7 minutes per side, or until the flesh is opaque and flakes easily with a fork, indicating it’s perfectly cooked.
- Cook the couscous: While the fish is grilling, bring 1 1/4 cups of water to a boil in a medium saucepan. Stir in the couscous, lemon zest, and a pinch of salt. Cover the pot and remove from heat. Let the couscous sit and absorb the water for 5 minutes.
- Fluff and season couscous: Use a fork to fluff the couscous, then stir in the fresh lemon juice and chopped parsley, adding bright flavor and freshness.
- Finish the sea bass: Remove the grilled sea bass from the grill and top each fish with a generous dollop of the prepared sumac butter that will melt over the hot fish.
- Serve: Plate the grilled sea bass alongside the lemon couscous and enjoy a delicious, balanced meal.
Notes
- You can also use fillets instead of whole sea bass if preferred, adjusting the grilling time accordingly.
- Sumac adds a tangy, lemony flavor that pairs well with fish; if you can’t find sumac, a squeeze of extra lemon juice can be used instead.
- Make sure not to overcook the fish; it should be moist and flaky inside.
- For added texture, you can garnish the couscous with toasted pine nuts or almonds.
- Leftover sumac butter can be refrigerated and used on other grilled seafood or vegetables.
