If you’re looking for a refreshing and nutritious dish that bursts with flavor, this grilled sea bass and spinach salad is just the ticket. It’s light yet filling, perfect for a warm day or a light dinner. The combination of tender sea bass, crisp spinach, and a tangy citrus vinaigrette creates a delightful balance that will awaken your taste buds.
Imagine sinking your fork into perfectly grilled fish with a hint of smoky char, paired with fresh spinach that adds a lovely crunch. The vinaigrette’s citrus notes elevate the dish, making it vibrant and satisfying. Whether you’re aiming for a healthy meal or simply want to impress your guests, this salad is a great choice.
A Light and Flavorful Sea Bass Salad
This salad is a delightful offering featuring grilled sea bass fillets served atop a generous bed of fresh spinach leaves. The combination of the savory fish and the vibrant greens creates an inviting visual appeal that draws you in.
The dish is brought to life with a zesty citrus vinaigrette that not only enhances the flavors but also adds a refreshing element. Each bite offers a balance of textures, from the tender fish to the crisp spinach, making it a satisfying choice for any meal.
Ingredients That Shine
When crafting this salad, the quality of ingredients plays a fundamental role in achieving the desired flavor profile. Fresh sea bass fillets are essential, providing a rich and buttery taste that harmonizes beautifully with the crunchy spinach.
The addition of halved cherry tomatoes, creamy avocado slices, and thinly sliced red onion introduces a variety of flavors and textures, making each mouthful interesting. This medley not only looks appealing but also contributes to the overall nutritional benefits of the dish.
The Citrus Vinaigrette
A standout component of this salad is the bright citrus vinaigrette, which injects a burst of flavor. It is crafted by whisking together olive oil, fresh lemon juice, orange juice, and Dijon mustard.
This combination of ingredients offers a tangy yet smooth dressing that complements the grilled sea bass and fresh vegetables seamlessly. Drizzling this vinaigrette over the salad not only enhances the taste but also adds a glossy sheen that makes the dish visually attractive.
Grilling the Sea Bass
Grilling the sea bass is a crucial step that infuses the fish with a smoky flavor. Preheating the grill ensures that the fillets cook evenly and develop a lovely char.
Brushing the fish with olive oil and seasoning it with salt and pepper elevates its natural taste further. The result is a beautifully cooked piece of fish that flakes easily and pairs beautifully with the salad’s ingredients.
Assembling the Salad
Assembling this salad is a quick and straightforward process. Start by tossing the spinach leaves, cherry tomatoes, red onion, and avocado together in a large bowl. This method ensures that each component melds together pleasantly.
Once combined, drizzling the salad with the citrus vinaigrette before gently tossing again allows the flavors to intermingle, ensuring every bite is flavorful.
Serving Suggestions
For a visually appealing presentation, place the grilled sea bass fillets atop the salad just before serving. This not only adds a touch of elegance but allows diners to appreciate the vibrant colors of the dish.
Consider offering extra vinaigrette on the side for those who enjoy a more intense flavor. This salad makes for an inviting option on a rustic wooden table, perfect for a light meal or as an impressive dish for gatherings.
A Light and Flavorful Sea Bass Salad
This salad features grilled sea bass fillets served on a bed of fresh spinach leaves, complemented by a zesty citrus vinaigrette. The dish is balanced, offering a savory flavor from the fish alongside the refreshing crunch of greens.
Ingredients
- 2 sea bass fillets
- 4 cups fresh spinach leaves
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1 avocado, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- For the Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons orange juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, orange juice, Dijon mustard, salt, and pepper until well combined.
- Grill the Sea Bass: Preheat a grill or grill pan over medium-high heat. Brush the sea bass fillets with olive oil, and season with salt and pepper. Grill for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
- Assemble the Salad: In a large bowl, combine spinach leaves, cherry tomatoes, red onion, and avocado. Drizzle with the vinaigrette and toss gently to combine.
- Serve: Place the grilled sea bass on top of the salad and drizzle with additional vinaigrette if desired. Serve immediately.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 2
- Calories: 320kcal
- Fat: 20g
- Protein: 25g
- Carbohydrates: 12g
