Grilled Seabass with Mediterranean Zucchini Salad and Pomegranate Balsamic Vinegar

Prepare the Seabass:
Preheat the grill to medium-high heat. Season the seabass fillets with Navarino Icons Sea Salt Flower on both sides. Grill the seabass fillets for 4-5 minutes per side, or until cooked through. Set aside and keep warm.

Marinate the Zucchini:
In a bowl, combine Navarino Icons Pomegranate Balsamic Vinegar, 1 tablespoon of Navarino Icons Extra Virgin Olive Oil, dried oregano, and lemon juice. Place the sliced zucchini in the marinade and toss to coat evenly. Let it marinate for 15-20 minutes. Remove the zucchini from the marinade and place them on the grill. Grill for 2-3 minutes per side, or until tender and lightly charred. Remove from the grill and set aside.

Assemble the Salad:
Arrange the grilled seabass fillets on a serving platter. Top the seabass with the grilled zucchini slices. Drizzle the remaining 1 tablespoon of Navarino Icons Extra Virgin Olive Oil over the zucchini. Garnish with fresh chopped parsley.
Serve the grilled seabass and zucchini salad with Navarino Icons Roasted Red Pepper & Tomato Dip on the side.

Enjoy the vibrant flavors of this Mediterranean-inspired dish!
Angelos Kallinteris, Executive Chef Costa Navarino