Fennel and garlic marinade combine with brandy to give this Grilled Sea Bass its mellow sweet and spicy flavor. Serve as a sophisticated alternative to the usual backyard barbecue fare.
Ingredients
6 Tbsp olive oil
Juice of a fresh lemon
Zest of a fresh lemon, grated
1 Tbsp fennel seed, crushed
2 Tbsp fennel, chopped
2 cloves of garlic, minced
1 tsp salt
1/4 tsp pepper
2 (2 lbs each) bass
2 fennel bulbs, sliced
1 Tbsp brandy, optional
Instructions
Place the fish is a shallow, lidded container.
Score the fish 4 times on each side.
Combine oil, lemon juice, lemon zest, fennel seed, fennel and garlic in a mixing bowl.Pour over the scored fish.
Cover and refrigerate a minimum of 4 hours (overnight is best).
Remove the fish and discard the marinade.
Combine salt and pepper, then sprinkle over the fish.
Place a slice of fennel bulb in each scored area on the fish.
Heat the grill to high.
Grill for 7 minutes, then turn and cook 5 minutes more.
Place the grilled fish on a heat proof dish.
Pour brandy over the fish.
Light the brandy and let it burn out.
Serve with lemon.
Grilled Sea Bass
Ingredients
- 6 Tbsp olive oil
- Juice of a fresh lemon
- Zest of a fresh lemon grated
- 1 Tbsp fennel seed crushed
- 2 Tbsp fennel chopped
- 2 cloves of garlic minced
- 1 tsp salt
- 1/4 tsp pepper
- 2 2 lbs each bass
- 2 fennel bulbs sliced
- 1 Tbsp brandy optional
Instructions
- Place the fish is a shallow, lidded container.
- Score the fish 4 times on each side.
- Combine oil, lemon juice, lemon zest, fennel seed, fennel and garlic in a mixing bowl.Pour over the scored fish.
- Cover and refrigerate a minimum of 4 hours (overnight is best).
- Remove the fish and discard the marinade.
- Combine salt and pepper, then sprinkle over the fish.
- Place a slice of fennel bulb in each scored area on the fish.
- Heat the grill to high.
- Grill for 7 minutes, then turn and cook 5 minutes more.
- Place the grilled fish on a heat proof dish.
- Pour brandy over the fish.
- Light the brandy and let it burn out.
- Serve with lemon.