Grilled Sea Bass

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

Ingredients

  • 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

Method

For the Ginger and Coriander Relish

1

Combine all the ingredients in a bow, season to taste with salt and pepper and set aside

For the Chreime

2

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

3

Heat the rest of the oil in pan over medium heat, add the garlic and spice mix and fry stirring frequently to avoid burning.

4

Bring to a gentle simmer then add the vinegar and sugar. Taste and adjust seasoning if needed. Keep warm.

5

Score the sea bass on each side and drizzle with oil, season with salt and pepper

6

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.

7

Put sea bass into sauce and bring to a gentle simmer spooning some sauce over to finish the cooking.

8

Serve with the relish spooned over and straight from the pan.

9

Some toasty crusty bread and a green salad make great sides

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