Name: 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)

Photo by Peter O’Connor aka anemoneprojectors

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.

Print Recipe

Grilled Sea Bass

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.