Instructions
- Prepare the grill for direct cooking over medium-high heat (450° to 500°F) .
- Prepare the grill for direct cooking over medium-high heat (500°F) .
- Mix the dressing ingredients together in a small bowl.
- Place the chopped onion and cilantro into cold water.
- Brush the sea bass with half of the oil and season all over with half of the salt and pepper
- Toss the shrimp in the remaining oil, salt and pepper.
- Grill the sea bass, corn, and shrimp on the grill over direct medium-high heat for 8 minutes, flipping only the shrimp and corn once.
- Flip the corn and continue grilling until golden brown.
- Flip the shrimp and continue cooking until firm to the touch and opaque in color.
- Continue cooking the sea bass only on one side until it has reached an internal temperature of 125°F.
- Remove the sea bass from the grill.
- Remove the corn and shrimp from the grill when the corn is golden brown and the shrimp is firm to the touch and opaque in the center.
- Rest the sea bass, corn, and shrimp at room temperature, indoors, for 5 minutes. As the sea bass and shrimp rests, the internal temperature will continue to rise.
- Cut the corn kernels off the cob.
- Pour half of the lemon and orange dressing into a large dish. Place the sea bass in the dressing seared side up.
- Top with the chopped bell pepper, onion, cilantro, corn, and shrimp. Finish by pouring the rest of the dressing over the top.
Dressing
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