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Bbq Sea Bass

4 stars based on 2 reviews Rate this Recipe

Method

Sea Bass:

1. Heat the barbeque to a medium-low heat. Fill the cavity of the fish with the fennel, garlic and rosemary sprigs. Season the fish with salt and pepper and place it in a fish rack over the barbeque. Cook it for 7-8 minutes on each side.

Samphire:

1. Rinse the samphire in plenty of water. our some hot water into a steamer and place the samphire in the top half of the steamer. Steam it for 3-5 minutes until just tender and hot. Toss the samphire in a bowl with the butter, lime juice, and freshly ground black pepper.

Alioli:

1. In a blender, add the egg yolks, the garlic, lime juice, Dijon mustard and a pinch of salt. Gradually add the olive oil to the blender until you have a thick emulsion (like mayonnaise).

To serve:

Place the sea bass on a bead of samphire and serve with the alioli

Comments Add your comment

Aioli is a sauce that resembles mayonnaise. It is typically made containing egg, olive oil and garlic. There are several variations on the key ingredients and many people will add mustard or, in Spain, they like to add pears. It is usually served at room temperature and is a lovely accompaniment to fish and seafood in general.

by chef2b on Thu May 26 2011 reply to this comment
Samphire is an edible sea vegetable that grows in coastal areas and in coastal marshes. It is green, stringy, and crisp and can be quite salty (depending on whether you get the Marsh or Rock variety). It is related to parsley and fennel.

by chef2b on Thu May 26 2011 reply to this comment
What a fab recipe. Samphire is hard to find but it's worth seeking out seasonally in fishmongers and posh delis. An amazing flavour.

by svenson67 on Wed May 13 2009 reply to this comment