Grilled Whole Mediterranean Sea Bass with Charred Tomato, Recipe
jalapeno and caper drizzle Mediterranean Sea Bass is best prepared whole and filleted at the table; the presentation in beautiful and the taste is fantastic. The more simple the preparation the better the fish will be. Very little needs to be done to the fish in order for it to taste as it should. Mediterranean Sea Bass is also called Branzino, Spigole, Orata or Loup de Mer. If you can’t get Mediterranean Sea Bass, substitute it with Striped Bass. We will call this fish Branzino.
Ingredients
- For the Fish
- 2 whole branzino, gutted and cleaned
- Extra virgin olive oil for drizzling
- Kosher salt and freshly ground pepper
- 1 lemon, cut into 4 slices and 4 chunks
- For the Charred Tomato, Jalapeno and
- Caper Drizzle
- 12 grape or cherry tomatoes
- 2 tbs capers
- 1 jalapeno
- Freshly ground pepper
- 1/4 tsp kosher salt
- 1/4 cup extra virgin olive oil
- Serves 2-4
Instructions
- 1
Prepare the fish by cutting two slashes in each side of the fish about ¼ inch deep. Place the fish in a Pyrex or other container that will hold the fish (even a platter). Oil the fish all over, sprinkle with sea salt and freshly ground pepper. Place 2 lemon slices into each fish cavity. Do this 1 hour before you want to cook the fish and leave the fish at room temperature.
- 2
Preheat the grill to high for 15 minutes.
- 3
Make the Charred Tomato, Jalapeno and Caper Drizzle first. Place the whole jalapeno on the grill and grill on 2-3 sides for about 4 minutes a side, remove, set aside. Drizzle the lemon chunks with oil and grill on 1-2 sides, remove, set aside. Frill the tomatoes for about 2-3 minutes on each side, remove. Chop the jalapeno, seeds and all (discard the stem) and place in a bowl. Chop half the grilled tomatoes, add to the jalapeno, set the whole tomatoes aside. Add the capers, 1/4 tsp kosher salt, pepper and 1/4 cup olive oil, stir, set aside.
- 4
Make the fish. Oil the grate using non-stick spray or by dipping a clean cloth in olive oil (use tongs) and rubbing the oiled cloth on the grill. You can also brush the grill with a heat proof oiled brush.
- 5
Lay the fish on the grill, turn heat to med-high. Grill for about 7 minutes or until dark grill marks have formed and the fish will flip without sticking; if the fish is sticking, cook for another minute or two and try again. Flip the fish using tongs and a metal spatula, repeat with the other side. Remove to a platter.
- 6
Using a small knife, make a small slit where the head meets the body of the fish, make a slit along the back of the fish. Carefully, lift the fish by the tail end, and using a spatula to help you, flip the top half of the fish onto the platter. Then, lift the whole bone away from the fish, and remove with or without the head. Drizzle the flesh with the Charred Tomato, Jalapeno and Caper Drizzle. Scatter the remaining whole grilled tomatoes and grilled lemon chunks around the fish. Sprinkle with Flaked sea salt and more pepper. Serve and enjoy!
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
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Frequently Asked Questions
How do I make Grilled Whole Mediterranean Sea Bass with Charred Tomato,?
This Grilled Whole Mediterranean Sea Bass with Charred Tomato, recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 14 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this grilled whole mediterranean sea bass with charred tomato, ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.