| Prep: 30 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 410 | 27g | 11g | 4g |
| sugars | fibre | protein | salt |
| 2g | 3g | 35g | 0.4g |
Why I Love Swedish Grilled Sea Bass with Fennel Slaw and Garlic Butter
Grilled Sea Bass with Fennel Slaw and Garlic Butter – a recipe title that swirls with promise, intertwining evocative flavors from my West Coast upbringing with an elegant Swedish inspiration. 
The simplistic and high-quality ingredients are reminiscent of the dynamic Californian food industry where I first stirred my culinary passion.
Culinary Inspiration
It was a bright summer’s evening on the Monterey coast where I first discovered the Swedish Chef Magnus Nilsson, whose foraged feasts continue to inspire me. His respect for the subtle nuances in flavor, coupled with the architectural beauty of his dishes, ignited my desire to recreate an adaptation of his delectable Sea Bass recipe. Truly a testament to his contribution to New Nordic cuisine, this makes me fall in love with cooking over and over again.
A Fusion of Flavors
Grilled Sea Bass with Fennel Slaw and Garlic Butter is not just a recipe, it’s a dance of flavors from the delicate and lightly seasoned Sea Bass to the fresh crunch of the Fennel Slaw, incrementally transforming into a symphony with the finishing touch of Garlic Butter. The delicate balance achieved in these flavors gives this dish its unique charm.
The succulent Sea Bass, the star of this dish, brings me back to the coastal settings of my home, marrying well with the crisp undertones of the Fennel Slaw. The tangy lemon and robust garlic butter lend a gentle nod to my Indian-American fusion interests. Indeed, this recipe harmonizes many of the flavors I love about the Northern California region and Gujarat.
There are many dishes that harmonise beautifully with our Grilled Sea Bass dish. A highlight includes the classic baked potato, complimenting the buttery and rich flavors of the Sea Bass. Or perhaps a fresh, crisp garden salad tossed in a light vinaigrette for a crunchier accompaniment.
So, here’s to exceptional ingredients, superior taste, and the communal joy of sharing food. Grilled Sea Bass with Fennel Slaw and Garlic Butter, an evocative dish that will take you on a culinary journey from the vibrant shores of California to the Nordic seas of Sweden. Enjoy the ride.
What You’ll Need
- 6 Sea Bass fillets (about 6 ounces each)
- 3 tablespoons olive oil
- Salt and ground black pepper
- 2 large fennel bulbs, thinly sliced
- 2 sticks (8 ounces) unsalted butter
- 2 cloves of garlic, minced
- 1/4 cup fresh squeezed lemon juice
- 1 bunch of fresh dill, finely chopped
- 1/4 cup white wine vinegar
- 1 teaspoon honey
- 1 carrot, shredded
- 1 small red onion, thinly sliced
Method
Step One
Preheat the grill to medium-high heat. Brush the sea bass fillets with 1 tablespoon of olive oil, then season with salt and pepper on both sides. Grill the fillets for about 3-4 minutes per side or until they reach desired doneness. Remove from grill and set aside.
Step Two
In the meantime, prepare the fennel slaw. In a large bowl, combine thinly sliced fennel, shredded carrot, and thinly sliced red onion.
Step Three
To make the dressing for the slaw, whisk together 1/4 cup white wine vinegar, 1 teaspoon honey, salt and pepper to taste, and 2 tablespoons of olive oil. Pour the dressing over the fennel mixture, toss to coat, and set aside.
Step Four
Now, create the garlic butter. In a small saucepan melt the 2 sticks of unsalted butter over medium heat. Add minced garlic and cook for about 1-2 minutes until fragrant. Then stir in the fresh squeezed lemon juice.
Step Five
To serve, spoon some of the fennel slaw onto each plate, top with a grilled sea bass fillet, drizzle with the garlic butter, and garnish with the chopped dill. Enjoy your Grilled Sea Bass with Fennel Slaw and Garlic Butter.
