Grilled Sea Bass with Rosemary

Ingredients (for 4 servings) :

One 4-lb sea bass, fileted

Extra-virgin olive oil

1/2 tsp. chopped rosemary

Salt and freshly ground pepper

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Procedures (25min total):

1. Turn on a grill (can use a Herman Grill).

> Seasoning the fish:

2. Dissolve 2 tsp. of fine sea salt in 1 quart of filtered water to simulate seawater.

3. Wash the sea bass with seawater.

4. Rub the skinless side of the fillets with 1 Tbs. of olive oil.

5. Sprinkle with the rosemary and season with salt and pepper.

6. Sandwich the fillets together to re-form the fish.

7. Rub the skin with another Tbs. of olive oil and season with salt and pepper.

8. Loosely tie the fillets together with cotton strings.

> Grilling:

9. Generously oil the grill.

10. Grill the fish over a moderately low fire until just cooked through and the skin is browned and crisp, about 10min per side.

11. Transfer the fish to a platter and remove the strings.

12. Cut the fish into 4 pieces and serve at once.

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Good to serve with jasmine rice.

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Based on  a recipe from Food and Wine, October 2002.

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