Spicy, fast, and fresh.

Charred Serranos meet fresh basil in this fast grilled summer dinner. This recipe has been adapted for Barramundi from Bobby Flay’s Grilled Sea Bass with Charred Serrano-Basil Vinaigrette. Food styling & photography by Nicole Gaffney.

1. Step 1 Make the Charred Serrano Basil Vinaigrette Combine the Serranos, onion, garlic, mustard, vinegars, salt and pepper in a blender and mix well. With the motor running, slowly add the oil and blend until emulsified. Pour into a bowl and stir in the chopped basil.
2. Step 2 Make the Grilled Barramundi Heat grill to medium-high. Brush both sides of each fish with the oil and season with the salt and pepper. Grill fish until slightly charred on one side, 4 to 5 minutes. Using a heavy-duty spatula, carefully turn the fish over, close the cover and continue grilling until the fish is just cooked through, 6 to 7 minutes. Remove from the grill and immediately drizzle fish with 2 tablespoons of the vinaigrette.

RecipesAll recipesChef InspiredGrilled Barramundi with Charred Serrano-Basil Vinaigrette adapted from Bobby Flay