Basque grilled European sea bass
Ingredients
MARINATE/BASTE
- 1 lemon, juiced
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (5 ml) white wine vinegar
SEA BASS
- 12-inch European sea bass
- 1/2 bunch thyme
- 1 lemon sliced
- 1/2 lemon, juiced
- Salt, to season
TOPPING
- 1 teaspoon (5 ml) olive oil
- 1/2 lemon, juiced
- 3 garlic cloves, thinly sliced
- 1 birds eye chili pepper, finely chopped
- 1/2-pint cherry tomatoes
RADICCHIO
- 1 head radicchio, quartered
- 1 teaspoon (5 ml) olive oil
- Cracked black pepper, to season
- Salt, to season
Directions
- Preheat barbeque to high or 400 F (205 C).
MARINATE/BASTE
- In a bowl combine olive oil, lemon juice, white wine vinegar.
SEA BASS
- Wash the fish then cut three or four slashes on each side, rub the fish inside and out with the marinate and then season with salt.
- Place the lemon slices and thyme sprigs inside the cavity.
- Oil the barbeque then place the fish on the grill, cook for five minutes then turn over, baste.
- Cook for an additional five minutes or until the flesh flakes easily, remove from heat.
TOPPING
- In a medium hot pan pour the olive oil, vinegar, lemon juice, garlic, and chili.
- Heat for one minute then blister the tomatoes in the mixture.
RADICCHIO
- Toss radicchio in olive oil, salt and cracked black pepper, then char on the barbeque.
TO FINISH
- Place the sea bass on a platter and pour the topping and cherry tomatoes over the top and serve with grilled radicchio and a splash of fresh squeezed lemon juice.
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