Grilled Chilean Seabass topped with sauteed garlic, black olives, capers, grape tomatoes, basil and white wine sauce.

Preheat a grill or grill pan over medium-high heat. Season the Chilean Seabass fillets with salt and black pepper. Drizzle with olive oil.

Prepare the Seabass

Place the seasoned seabass fillets on the grill. Cook for about 4-5 minutes on each side, or until the fish is cooked through and has grill marks. Remove from heat and set aside.

Grill the Seabass

In a large skillet, heat the remaining olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Make the Sauce

Stir in the black olives, capers, grape tomatoes, and chopped basil. Cook for about 3-4 minutes until the tomatoes start to soften.

Add the Vegetables

Pour in the white wine and let the mixture simmer for another 5 minutes, allowing the sauce to reduce slightly.

Finish the Sauce

Place the grilled seabass on plates and generously spoon the sautéed mixture over the top. Enjoy!

Serve

Chilean Seabass fillets

Olive oil

Garlic cloves, minced

Black olives, pitted and chopped

Capers, rinsed and drained

Grape tomatoes, halved

Fresh basil leaves, chopped

White wine

Salt

Black pepper

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