Published: 13-Sep-2012 (05:57); Viewed: 2005; Difficulty: 3 out of 10
This recipe will give a basic technique of the seabass grilling. Despite its simplicity, the final result is very good and such fish can be served in a grill restaurants. Cooking is very simple, but few minor tricks can seriously improve the dish and make cooking much easier and straight-forward. Usually one small fish, 400-600 gm will be perfect for one person meal.
For one person meal one small fish (400-600 gm) will be perfect.
Seabass. Use whole, unclean fish. This is very important to clean it by yourself.
Natural rock salt.
Rosemary and thyme branches.
Lemon for serving
Wooden charcoal grill.
Descale the fish body. The simplest way is just scrape off the scales with not very sharp knife. If the knife is very sharp, you should be careful, to do not cut the skin.
Remove gills and pull out all the internals from the abdominal area.
Clean carefully the stomach area. Do not break the skin. Latter on, all the fat from the abdominal area during cooking, will not be lost.
Salt the fish body and all the cavities with grinded salt. Fill the stomach with rosemary and thyme branches.
Prepare lumpwood charcoal grill to the medium-hot temperature. The charcoal should be covered by white ashes. It is much easier to cook with in the fish basket for grilling. Brush fish basket with olive oil. Place fish basket with seabass on the grill and sprinkle with rosemary leaves.
Turn the fish very often and brush the body and mesh with the olive oil. Move away the fish basket away from the fire.
When the fish is ready, serve it with a few lemon slices.
tips and tricks
During cooking, the olive oil can drip and set the fire. Move away the basket with fish from the open fire, to doing this you should have some empty space on the grill.
Thyme and rosemary are different in aroma, and by changing they amount you can vary the aroma of the fish.
Choose Lumpwood charcoal instead of charcoal Briquettes for better results.
Do not start barbecue with lightning liquid, it can produce plenty of petrol aroma to the food.