Grilled Seabass with Caramelized Brussels Sprouts Recipe

5 from 1 vote

Choose to be unauthentic, in a good way! Serve sea bass with caramelized Brussels sprouts and chopped pistachios for an unexpected plate.

Course Main Course

Cuisine American

Keyword Brussels Sprouts, grilled, paleo, recipe, seabass

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 545kcal

Cost 10

Preheat the grill to high heat.
In a small bowl, combine garlic powder, onion powder, paprika, salt, and pepper. Mix well and rub all over the fish.
¼ tsp. garlic powder, ¼ tsp. onion powder, ¼ tsp. paprika, Sea salt and freshly ground black pepper
In a small dish, melt ghee and add minced garlic; set aside for later use.
3 tbsp. ghee or grass-fed butter, 2 cloves garlic
Lightly grease the grill and place the fish on it. Cook for about 7 minutes per side, depending on the thickness of the fillets. When one side has been thoroughly cooked, drizzle melted butter over the fish and flip it to continue cooking on the other side.
2 lbs. fresh sea bass
Sprinkle with fresh parsley prior to serving.
1 tbsp. fresh parsley
For caramelized Brussels sprouts: steam Brussels sprouts for about 8 to 10 minutes, or until tender.
4 lbs. Brussels sprouts
In a large skillet, melt ghee and pour in 3 tbsp, of the vinegar. Add the onions to the skillet and cook until they begin to brown, about 5 minutes.
½ cup ghee or grass-fed butter, ¼ cup red wine vinegar, 1 red onion
Add the Brussels sprouts to the skillet along with the remaining vinegar. Sauté for another 5 minutes, allowing the sprouts to turn a slightly golden color.
Season with salt and pepper, and sprinkle pistachios over the sprouts prior to serving.
Sea salt and freshly ground black pepper, ½ cup pistachios