Grilled Whole Sea Bass Chreime with ginger and coriander relish
Chreime is a Tunisian fish stew but in this recipe bbq-ing the fish adds a depth of smoke flavour
Grilled Sea Bass
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
- Yield2 Servings
- 6 garlic cloves peeled and roughly chopped
- 1tbsp salt
- 1 1/2tsp caraway seeds toasted in a dry pan and ground in a spice blender
- 1 tsp cumin seeds toasted in a dry pan and ground in a spice blender
- 100ml olive oil
- 2tbs smoked paprika
- 1/2 tsp cayenne pepper
- 50g tomato paste
- 1tbsp red wine vinegar
- 1tsp sugar
- 1 sea bass approximately 700gms scaled and gutted.
- Juice of 1 lime
For the Ginger and Coriander Relish
Combine all the ingredients in a bow, season to taste with salt and pepper and set aside
For the Chreime
Crush the garlic with the salt, caraway and cumin and garlic in a pestle and mortar, add a table spoon of olive oil, the paprika and cayenne pepper and stir to combine
Heat the rest of the oil in pan over medium heat, add the garlic and spice mix and fry stirring frequently to avoid burning.
Bring to a gentle simmer then add the vinegar and sugar. Taste and adjust seasoning if needed. Keep warm.
Score the sea bass on each side and drizzle with oil, season with salt and pepper
Set the bbq up for direct grilling, once ready grill your sea bass for 3-4 mins a side, it should be opaque and slightly firm when ready.
Put sea bass into sauce and bring to a gentle simmer spooning some sauce over to finish the cooking.
Serve with the relish spooned over and straight from the pan.
Some toasty crusty bread and a green salad make great sides