Grilled Whole Sea Bass with Salsa Verde and Potato Salad

Makes  4
The perfect BBQ recipe that's not a burger.
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Ingredients

4
whole Sea bass, (Branzino)
1 tbsp
olive oil
1
lemon, thinly sliced

Salsa Verde

1 bunch
flat-leaf parsley
4
anchovy, filets
1
garlic clove
1 tsp
capers
1/2 cup
green olives, pitted
1/4 cup
white bread crumbs, soft
1 tbsp
red wine vinegar
1 tbsp
pine nuts
1/2
lemon, juiced
2
egg yolk, hard-boiled
2 oz
EVOO

Potato Salad

3 cups
mini potatoes, washed
1 bunch
chives
3 tbsp
lemon juice
1/2 tsp
red wine vinegar
1 tsp
sugar
1 tbsp
mustard
salt & pepper, to taste

Instructions

  1. Season the bass with salt and pepper, drizzle the olive oil all-over it and rub it in well, it should not be dripping.
  2. Line the inside of the belly with lemon slices and close with a toothpick.
  3. Preheat your BBQ make sure to clean it well and rub the grill with an oiled cloth. Place the fish on the grill across the lines and turn the fire down under it. Cook until the fish comes loose easily then turn it over and cook until done.
  4. Remove fish from the grill and rest for a minute.
  5. Remove the bones and serve with a good amount of the salsa verde.
Salsa Verde
  1. Place all ingredient, except for the Oil and Egg, in a food processor and blend until finely chopped.
  2. Add in the oil and the yolk, blend for a minute and adjust seasoning, set aside.
Potato salad:
  1. Boil the potatoes in salted water until soft, remove from the fire and allow to cool in their own water. Strain the potatoes and save some of the water.
  2.   Peel (optional) the potatoes and cut into rondelles.
  3. In a bowl mix the mustard with the lemon juice and vinegar, add the sugar and mustard, salt and pepper and stir in the olive oil mix well, and loosen up the dressing with a little of the potato water. Add the chives and the potatoes, mix and set aside until needed.

Nutrition

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