Grilled Sea Bass with Cabernet Sauvignon Blackberry BBQ Sauce & Lime-Infused Tri-Color Slaw

Grilled Sea Bass

Cabernet with fish? You bet when the elegance of J. Lohr Hilltop Cabernet Sauvignon meets this grilled sea bass recipe’s layered, spicy flavors.

Recipe courtesy of Chef Anthony Trobiano

Ingredients:

Fish

  • 4 8 oz. pieces Black Sea Bass
  • Salt and Pepper
  • 1 Lime (Quartered)

Blackberry BBQ Sauce

  • 1 Small White Onion – Finely Diced
  • 1 Tbsp. Canola Oil
  • 2 cup Fresh Blackberries
  • 1/4 cup Ketchup
  • 3/4 cup J. Lohr Hilltop Cabernet Sauvignon
  • 1/4 cup Balsamic Vinegar
  • 1 Tbsp. A1 Steak Sauce
  • 1 Tbsp. Tobasco
  • 1 tsp. Smoked Paprika
  • 1 tsp. Chili Powder
  • Pinch Dried Mustard Powder
  • 2 Tbsp. Adobo Sauce
  • 1/4 cup Brown Sugar
  • 1/4 tsp. Kosher Salt

Tri-Color Slaw

  • 1/4 Head Green Cabbage
  • 1/4 Head Red Cabbage
  • 1/2 Pound Shredded Carrots
  • 1/2 Bunch Cilantro (Leaves Roughly Chopped)
  • 2 Limes (Juiced)
  • 1/3 cup Safflower Oil
  • 1 tsp. Sugar
  • Salt and Pepper

Directions:

Fish

Season sea bass with salt and pepper. Grill and garnish with a lime wedge.

Blackberry BBQ Sauce

  1. In a large saucepan over medium heat sauté onions until soft and translucent, about 5 minutes.
  2. Add the blackberries, ketchup, 1/2 cup wine, balsamic vinegar, seasonings, adobo sauce, brown sugar and salt to the pan.
  3. Bring to a boil and lower the heat to a simmer.
  4. Cook for 15 minutes or until the blackberries start to soften.
  5. Remove from the heat and transfer to your blender. Carefully puree the barbecue sauce until smooth.
  6. Place a fine mesh sieve over the saucepan and pour in the sauce into the sieve.
  7. Using a spoon press the sauce through until only the solids are left, discard and add the remaining ¼ cup of wine.
  8. Return the saucepan to medium heat and cook for an additional 10 minutes.
  9. Let the sauce cool slightly before applying to sea bass.

Tri-Color Slaw

  1. Shred the cabbage finely using a chef’s knife.
  2. In a very large bowl, toss together the shredded cabbage with the shredded car-rots and chopped cilantro.
  3. Whisk the lime juice and oil together in a bowl or measuring cup, and whisk in the sugar. Toss with the slaw, and season generously with salt and pepper (it may need more than you think it will at first, and this salad definitely needs its salt!).
  4. Best served within a day or two, cold from the fridge, but you can refrigerate it for up to 3 days or until it loses its crispness.

Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.