Grilled Sea Bass

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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.

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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.