Barbecue Sea Bass on Samphire with Aioli
Try something a little Greek and garlicky tonight with Barbecue Sea Bass on Samphire with Aioli. You won't find a more unique and delicious grilled sea bass recipe.
Cooking MethodGrilling
Ingredients
- 1 1.5 kg sea bass
- 1 bulb of fresh fennel, roughly chopped (sprigs left on)
- 2 garlic cloves, roughly chopped
- Maldon salt and freshly ground black pepper, to taste
- 300 grams samphire, tough stalk trimmed leaving the tender sprigs
- 2 tablespoons butter
- juice of 1/4 of a lime
- freshly ground black pepper, to taste
- 2 egg yolks
- 1 teaspoon Dijon mustard
- 1 garlic clove, finely chopped
- juice of half a lime
- 300 milliliters olive oil
- maldon salt, to taste
Instructions
- Bring a barbecue to a medium low heat. Fill the cavity of the fish with the fennel, garlic, and rosemary sprigs.
- Season with a little salt and pepper and place in a barbecue fish rack.
- Cook for 7 to 8 minutes on each side. The fish is ready when its eyes are opaque and the flesh is firm to touch. Serve or keep warm until ready to serve.
- Thoroughly rinse the samphire in water. Bring some water to the boil in the bottom of a steamer.
- Place the samphire in the top half of the steamer and steam it for 3-5 minutes until just tender and hot.
- Toss the samphire in a bowl with the margarine, lime juice, and freshly ground black pepper. Serve or keep warm until ready to serve.
- Place the egg yolks in a blender with the garlic, lime juice, Dijon mustard and a pinch of salt. Process it briefly so that the garlic is pureed.
- With the motor running, gradually add the olive oil until you have a thick emulsion (like mayonnaise). Serve at once or cover and refrigerate it up to an hour in advance.
- Place the samphire on a large serving plate. Place the sea bass on the bed of samphire and serve the fish with the garlic aioli.
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