Grilled Fish With Sauce Vierge Food
GRILLED BASS WITH SAUCE VIERGE
Easy to cook and beautifully moist, sea bass makes an elegant alternative to haddock or cod
Provided by Mary Cadogan
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Line a grill pan with foil and brush lightly with butter. Brush the fish on both sides with butter and season. Lay on the foil, skin-side up.
- Put the tomatoes and shallot in a pan with the capers, lemon juice and oil, and season.
- Grill the bass for 5-7 mins under a hot grill until just cooked and the skin is starting to brown. Meanwhile, warm the sauce through for 2 mins, then stir in some of the torn basil leaves. Lift the bass onto warmed plates using a fish slice and spoon the sauce around. Serve with steamed new potatoes or small baked potatoes, and add the remaining basil and chives.
Nutrition Facts : Calories 479 calories, Fat 38 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 34 grams protein, Sodium 0.58 milligram of sodium
GRILLED FISH WITH SAUCE VIERGE
Number Of Ingredients 12
Steps:
- 1. Preheat the grill to medium-high.2. Place the fish in a nonreactive baking dish. Brush all sides with some of the oil and season with salt and pepper, then set aside to marinate while you prepare the sauce.3. Combine the tomatoes, garlic, basil leaves, oil, 2 tablespoons lemon juice, vinegar, and salt and pepper in a nonreactive bowl and toss gently to mix. Taste for seasoning, adding salt, pepper, and lemon juice as necessary the sauce should be highly seasoned.4. When ready to cook, brush each fish lightly on both sides with more oil and sprinkle with more salt and pepper. If you're worried about the fish sticking, use hinged fish grilling basket otherwise, oil the grill grate and place the fish directly on it. Grill until the skin on the first side is dark and crisp and the flesh is cooked through to the bone on that side, 6 to 10 minutes. Turn each fish carefully with a long spatula and cook on the second side until the flesh breaks into firm flakes when pressed with a finger, another 6 to 10 minutes.5. Using the spatula, carefully transfer the fish to a serving platter. Fillet the fish (if desired) and serve immediately, topping each serving with a generous spoonful of the sauce.Serves 4
Nutrition Facts : Nutritional Facts Serves
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