Pink Sea Bass with Castelvetrano Olives, Capers and Thai Chilies

By Chef Laura Published: October 3, 2017

• Yield: 1 cup salsa (2 Servings)
• Prep: 15 mins
• Cook: 15 mins
• Ready In: 30 mins

This Baja Sea Bass, slightly oily and full of flavor, gets balanced by the saltiness of olives and capers and the heat of thai chilies...

Ingredients

• 12 oz Pink Sea Bass
• 1/2 t Lemon Infused Olive Oil
• 1 T Kosher salt
• 1 medium Shallot thinly sliced
• 1 large garlic clove coarsely chopped
• 12 each Castelvetrano olives sliced in half lengthwise
• 1 T Capers drained
• 2 each Thai chilies thinly sliced
• 1/2 one medium spaghetti squash cooked, stranded, tossed lightly with olive oil

Instructions

1. Rub sea bass lightly with olive oil and season with salt. Set aside.
   
2. Heat a medium sauté pan over medium high heat. When hot, add 1 T olive oil. When oil begins to shimmer, add shallot and cook until just beginning to caramelize.
   
3. Add garlic and thai chilies and cook until aromatic, about 45 seconds
   
4. Add olives and capers and cook until heated through, another two minutes. Taste and adjust seasonings. Remove from heat and let salsa sit.
   
5. Heat a grill to medium high heat. Oil or spray grill if desired. Grill sea bass, turning once, until barely medium, about 4 minutes on each side. Fish will continue to cook after it is removed from heat
   
6. 1. To plate, return salsa to medium heat. While it is heating, put about one cup of spaghetti squash onto each of two dinner plates. Rest fish over squash, then spoon salsa over fish. Serve immediately.
   

• Cuisine: Mediterrarean
• Course: Entrée
• Skill Level: Moderate