Grilled Seabass Recipe

Prepare aromatics

Crush the cardamom pods slightly to open. Warm a medium saucepan over medium heat and add 2 tablespoons coconut oil. When hot, add mustard seeds and fenugreek seeds. When mustard seeds begin to pop (about 30–45 seconds), add the thinly sliced shallots, green chilies, curry leaves, ginger and garlic. Sauté gently until shallots are softened and translucent, about 4–5 minutes, stirring so they do not brown.

Add the chopped tomato and cook 2–3 minutes until it softens and breaks down. Sprinkle turmeric and stir to combine.

Pour in 1 cup of the coconut milk and gently bring to a simmer. Reduce heat to low and simmer for 5 minutes to let flavors meld. Taste and season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper (adjust to taste).

Stir in the remaining 1 cup of coconut milk and heat gently — do not boil vigorously or the coconut milk may split. Simmer on the lowest heat for 3–4 minutes until heated through and slightly thickened. Finish with 1 tablespoon lime juice. Keep warm on the lowest heat while you cook the fish and spinach; stir occasionally.

Season the fillets

Pat the seabass fillets dry with paper towels. Rub both sides and the skin lightly with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon turmeric and 1/2 teaspoon garlic powder (if using). Let rest at room temperature for 10–15 minutes so the seasoning adheres and the fish comes slightly toward room temperature for even cooking.

Preheat pan

Heat a large heavy skillet (cast iron or stainless steel) over medium-high heat until very hot. Add 2 tablespoons oil and swirl to coat.

Place the fillets skin-side down in the hot pan. Press gently with a spatula for the first 20 seconds to prevent curling. Reduce heat to medium and cook skin-side down undisturbed for 3.5–5 minutes, depending on thickness, until the skin is crisp and opaque flesh has moved most of the way up the fillet.

Flip carefully and add 1 tablespoon butter (optional) to the pan. Cook the flesh side for 1–2 minutes until just cooked through and an instant-read thermometer at the thickest point reads 125–130°F (52–54°C) for moist, medium doneness. Remove from pan and rest 2 minutes.

If you need to keep fillets warm while finishing other components, place them on a rimmed tray in a 200°F (95°C) oven for up to 10 minutes; do not overcook.

Temper and cook

Heat a wide sauté pan over medium heat and add 1 tablespoon oil. When hot, add 1/2 teaspoon mustard seeds. When they pop, add the urad dal and chana dal (if using) and sauté until golden, about 1–1.5 minutes. Add the broken dried red chili and curry leaves and sauté for 20–30 seconds.

Add the chopped spinach, turmeric and 3/4 teaspoon salt. Toss to combine and cook over medium heat, stirring occasionally, until spinach has wilted and most of the water has evaporated, about 3–5 minutes.

Turn heat off and immediately stir in the grated coconut. Adjust seasoning if needed. Keep warm until serving.

Spoon a generous ladle of warm Kerala moilee sauce onto each plate. Place a rested seared seabass fillet on top or alongside the sauce (skin-side up for presentation). Add a portion of spinach poriyal to the side.

Scatter chopped cilantro over the fish and spinach, and serve with lemon or lime wedges. Serve immediately so the fish retains its crisp skin and the sauce is warm.