This recipe sums up the perfect summer meal for me — light, tender, with layers of flavor and texture. If you haven’t ventured into sea bass territory, I invite you to trust me– this will be one of the best culinary additions to your meal rotation. The perfect thing about sea bass is that it’s pretty much impossible to screw up and overcook. It is a bit more oily than a salmon or a halibut — translation — you won’t dry it out! Unlike other bass, like striped bass and white bass, sea bass is only found in the ocean. And little “tid-bite” (get it??!) of information, several types of “bass,” like Chilean sea bass, are not really bass at all, but fish re-named to make them more marketable.
Sea bass is a great fish to incorporate into Asian dishes — soy/ginger sauces and spicy coconut curries. So delish!
I found the Harissa spice rub at Whole Foods and just added a bit of brown sugar to sweeten and balance the flavors. Harissa is traditionally a North African chili pepper paste, but the spice rub is a perfect topping for proteins. Harissa incorporates a combo of flavors: roasted red peppers, serrano peppers, and other hot chili peppers, garlic, coriander seed, saffron and caraway. I’m going to experiment next with making the paste from scratch!
I mean, just look how tender that fish is! This is the perfect recipe to serve to guests with a simple salad or roasted veggies.