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South Pacific Pineapple Sea Bass with Asparagus

Rev up your weeknight with this easy-to-put-together South Pacific-inspired dinner, a mouthwatering mix of sweet & spicy, and all-over delicious. The whole dish comes together surprisingly quickly in one ceramic grill pan, so you can go from hungry to Hawaiian in under 30 minutes – perfect for those weeknights when you want something healthy and delicious but are short on time.


South Pacific Pineapple Sea Bass with Asparagus

Gustus Vitae
No ratings yet
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dinner, Entree, Main Course
Servings 2 portions


  • Ceramic Grill Pan


  • 2 sea bass fillets
  • 3/4ths Tin Gustus Vitae South Pacific Pineapple BBQ Rub & Seasoning
  • 3/4ths Tin Gustus Vitae Chef's Kiss Spicy BBQ Mix
  • 1-1/2 sticks unsalted butter
  • 1 pineapple
  • 12 asparagus spears
  • 1/2 lemon
  • A good spray of neutral oil


  • Preheat grill to high, or around 350-380F.
  • Rinse asparagus, trimming and discarding ends.
  • Trim pineapple of peel, top and bottom, then slice into rounds about 1/2" wide.
  • In a large bowl, quickly render butter on the grill or in the microwave, then whisk in 1/2 tin each South Pacific Pineapple BBQ Rub and Chef's Kiss Spicy BBQ Mix.
  • Place ceramic grill pan on bbq, and give it a quick spray with oil.
  • Dunk pineapple in butter spice mix, then arrange in an even layer on grill pan. Roast for 5 minutes, then flip.
  • Dunk sea bass and asparagus in butter, then arrange on top of the roasting pineapple.
  • Roast uncovered for about 6 minutes, then flip, drizzling remaining butter spice mix over, and BBQ for a further 6-7 minutes, or until the internal temperature of the fish is about 145F and visibly flaky.
  • Transfer without disturbing to two plates, giving each a light final dusting of each seasoning.
  • Serve, squeeze over lemon, and devour.
Keyword Sea Bass
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