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Grilled Fish with Citrus Vinaigrette

Grilled Fish with Citrus Vinaigrette

It doesn't get much easier than this! A fresh and peppery fish recipe. 


  • 1½ lb fillet sea bass with skin (or striped bass, red snapper, or yellow perch)
  • Coarse sea salt, about ½ tsp. (2.5 ml) salt for every6 oz. (170 g) fish
  • 1 tsp lemon zest, grated
  • 1 tsp orange zest, grated
  • Juice of ½ lemon
  • Juice of ½ orange
  • Salted capers, rinsed, OR caperons (large capers), cut in half
  • Extra virgin olive oil
  • 1 tsp Lemon Pepper blend, ground


  1. 1

    Place fillets in a large dish. Sprinkle with salt on both sides. Cover and refrigerate 20 to 30 minutes.

  2. 2

    Rinse fish well in cold running water. Dry well. Slice into four portions. Rub with oil.

  3. 3

    In a frying pan (or on the barbecue) grill fish over high heat approximately 3 minutes on either side.

  4. 4

    Combine citrus zest, juice, capers, olive oil and pepper.

  5. 5

    Serve accompanied with vinaigrette sauce and sautéd watercress.