Grilled Sea Bass Fillets with Okra Kebabs

grilled fish bass okra
Photo: Bobbi Lin

A homemade Arabic spice blend and plenty of fresh cilantro give flame-kissed sea bass and okra tons of flavor.


  • 1 small onion, roughly chopped

  • 3 cloves garlic, roughly chopped

  • 1 tablespoon Arabic Seafood Spice Blend

  • 2 cups cilantro sprigs, chopped, plus more for garnish

  • 3 tablespoons green mango pickles

  • 1 cup extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • 4 sea bass fillets (each 6 ounces)

  • Okra Kebabs, for serving

  • 1 lemon, cut into wedges, for garnish


  1. In a food processor, combine onion, garlic, spice blend, cilantro, green mango pickles, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Blend until smooth; set marinade aside.

  2. Use a sharp knife to cut 3 slits, about 1/2 inch deep, through the skin of each fish fillet.

  3. Place fillets in a shallow dish and coat them completely with marinade. Cover and refrigerate for 30 minutes.

  4. Preheat a nonstick grill pan over medium-high. Grill fish, skin-side down, until lightly charred, 3 to 4 minutes. Turn fish and continue grilling until fish is cooked through, about 3 minutes more. Serve with okra kebabs and garnish with lemon wedges and cilantro sprigs.

Cook's Notes

Not familiar with green mango pickles? Unripe mangoes are simmered with various spices for a tangy, flavorful condiment that perks up any meal.

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