Sesame Seeded Sea Bass with Hot Dandy® Celery in a Foil Pouch

Sesame Seeded Sea Bass

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What You Need

  • 4 ribs Dandy® Celery, cut into a Japanese bias

  • 1 Japanese Cucumber, peeled and seeded, cut on the bias

  • 1 Red Bell Pepper, seeded and cut into julienne pieces

  • 1/2” Ginger, sliced and smashed

  • 1 Lemon, sliced into 6 wheels

  • 2 Scallions, roughly chopped

  • 1/4 cup Rice Vinegar

  • 2 Tbsp. Soy Sauce

  • 1 Tbsp. Sesame Oil

  • 1 Tbsp. Olive Oil

  • 1 Tbsp. Sambal Sauce

  • 4, 6-oz. Sea Bass fillets

  • Kosher salt

  • Freshly Ground Black Pepper

  • 2 oz. Mixed White & Black Sesame Seeds

  • Fresh Cilantro & Mint for garnish

Make It

In a medium mixing bowl combine the Celery, cucumbers, bell pepper, ginger, lemon wheels and scallions. Add rice vinegar, soy sauce, both oils, and Sambal. Toss well to combine and set aside.

In a small bowl combine the black and white sesame seeds. Season the fish with salt and pepper, press the fish into the seeds to coat one side.  

Lay two pieces of foil on a flat surface. Place 1/4 of the celery mixture on the foil and top with a fillet of sea bass with seeds up. Loosely wrap, then repeat with remaining ingredients until you have four packets total.

Heat grill on high. Add foil packets to grill and grill until Sea Bass is cooked through and vegetables are tender, about 10 minutes.

Garnish with Cilantro and Mint, and serve!