Blackstone Sea Bass with Chimichurri
Blackstone Sea Bass with Chimichurri is a fantastic seafood recipe for the griddle with cilantro jalapeno chimichurri and a side of asparagus!
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice
- 1 pound Chilean Sea Bass cut into fillets
- 1 pound asparagus bottom inch or two trimmed
- kosher salt, pepper, seafood or all-purpose seasoning blend of choice
- 4 sliced lemon circles
- 4 to 6 ounces chimichurri (store bought or link to my Cilantro Jalapeno Chimichurri in post above)
Instructions
- Preheat your griddle to medium. Add cooking oil of choice, the sea bass, and asparagus.
- Season both with kosher salt, pepper, and a seafood or all-purpose seasoning blend of choice.
- Cook both for 8 to 10 minutes. Flip the sea bass halfway through with a spatula and turn the asparagus a few times with tongs. Place the lemon circles on the griddle, remove once charred how you prefer.
- Serve the sea bass and asparagus topped with the chimichurri and lemon.