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Blackened sea bass with scotch bonnet sauce

Crisp, blackened sea bass with deep char and juicy, flaky bite.
A smoky, tangy scotch bonnet sauce—bright lime and just-right heat.
Serve it with fresh herb vibes for a bold, craveable finish.

dinner ⏱ 45 min 520 kcal / portion 18.0 g carbs / portion (estimated) fishgluten 🔗 Original source

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Blackened sea bass with scotch bonnet sauce
v3 · rb0e705f985 20260727Z1751 Blackened Sea Bass 🎉 4 pieces sea bass salt to taste 2 tbsp vegetable oil 3 pieces scotch bonnet chilli 59.1 ml lime juice corn tortilla to taste make black garlic marinade 🌀 season the sea bass inside and out with salt 🌀 rub the sea bass with most of the marinade ⏳ ⏱ 60 min marinate the sea bass or overnight 🌀 blend the dipping sauce base 🌀 mix the herb salad 🍽 drizzle the sea bass with vegetable oil 🍳 ⏱ 6-7 min grill the sea bass until cooked through with char marks 🍳 cover the sea bass tightly with foil to keep warm 🍳 ⏱ 1-2 min toast the tortillas until warmed through and charred 🍽 assemble the tacos with tortillas, blackened sea bass, dipping sauce, herb salad, and reserved marinade 30 g black garlic clove 2 tsp ground cumin 2 tsp ground coriander 1 tsp lime zest ½ tsp soft light brown sugar 1 tbsp pul biber 60 ml olive oil 1 piece garlic clove 5 g spring onion 10 g mint leaf 10 g coriander leaf 2 pieces spring onion flaked sea salt to taste 2 pieces 30 ml salt vegetable oil corn tortilla 1 piece scotch bonnet chilli garlic clove, spring onion 30 ml lime juice mint leaf, coriander leaf, spring onion, flaked sea salt
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Preparation steps

  1. make black garlic marinade
  2. season the sea bass inside and out with salt
  3. rub the sea bass with most of the marinade
  4. marinate the sea bass for at least 60 min or overnight
  5. blend the dipping sauce base
  6. mix the herb salad
  7. drizzle the sea bass with vegetable oil
  8. grill the sea bass 6-7 min per side until cooked through with char marks
  9. cover the sea bass tightly with foil to keep warm
  10. toast the tortillas 1-2 min per side until warmed through and charred
  11. assemble the tacos with tortillas, blackened sea bass, dipping sauce, herb salad, and reserved marinade

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