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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