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Experience the divine fusion of flavors with this BBQ Grilled Black Sea Bass Fish, served with a unique on-top stuffing made from fresh tomatoes and herbs. This recipe brings the fish’s natural taste to life, creating a delectable dish that’s ready to impress in just 30 minutes. An ideal choice for a quick yet sophisticated meal.
Type of Cuisine:
Mediterranean
Prep Time: 15 minutes.
Cook Time: 20 minutes
How Many Servings?
2-4 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 whole cleaned and scale black sea snapper | |
| ¼ cup olive oil | |
| 1 lemon (sliced thin) |
For the sauce:
| 1 lbs cherry tomatoes (whole) | |
| 1 head garlic (about 15 cloves of garlic) | |
| 2 inches fresh ginger | |
| 2 jalapeno (roughly chopped) | |
| 2 shallots (diced) | |
| 1 bunch cilantro (washed and dry) | |
| 2 teaspoons cumin | |
| 2 teaspoons coriander | |
| 2 teaspoons smoked paprika | |
| 2 teaspoons salt | |
| 1 teaspoon Aleppo pepper | |
| ¾ cup olive oil | |
| ¾ cup lemon juice plus zest of 4 lemons |
Preparation
1
Prepare the Fish: First, thoroughly clean the fish with salt and cold water inside and out. Pat them dry with a kitchen towel.
2
Next, trim off the fins and coat the fish generously with olive oil, ensuring the oil also gets into the cavities. This will prevent the fish from sticking to the grill. Lastly, stuff them with slices of lemon.
3
Cook the Fish: Place the prepared fish on a preheated grill. Avoid flipping them frequently, instead, allow them to cook for about 10 minutes on each side. Once they are done, remove them from the grill and transfer them to a serving dish.
4
Prepare the Sauce: While the fish is grilling, you can start on the sauce. Add some olive oil to a cast iron pan over high heat. Sauté the diced shallots for a couple of minutes, then add the whole cherry tomatoes and a blend of dry spices, including cumin, coriander, smoked paprika, Aleppo pepper, and salt. Allow this mixture to cook for about 7 minutes.
5
Blend the Ingredients: In a food processor, combine the garlic, ginger, jalapeno, and cilantro. Process them until they form a paste with a semi-fine texture.
6
Finish the Sauce: Remove the paste from the food processor and transfer it into a bowl. Stir in olive oil, lemon juice, and the zest of four lemons. Next, add this mixture to the pan with the semi-cooked tomatoes. Allow everything to simmer together for about 2 minutes until the sauce starts to bubble.
Serve: Finally,
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Pour the sauce over the grilled fish. Your delicious Black Sea Bass on the BBQ is now ready to enjoy!
Remember to adjust cooking times based on the size of your fish and the temperature of your grill. Enjoy your meal!
Recipe Tips & Suggestions
Preventing Fish from Sticking to the Grill:
1- Clean your grill: Ensure your grill grates are clean before you start. Use a grill brush to clean off any old residue.
2- Oil the fish: Rubbing it with a light oil coating before placing it on the grill can prevent sticking.
3- Preheat the grill: A hot grill is less likely to cause food to stick than a cooler one.
4-Don't flip too soon: Give your fish enough time to cook before you try flipping it. If you attempt to turn the fish too soon, it may stick to the grill.
5- Use a spatula: When it's time to flip, use a thin, flat spatula to separate the fish from the grill gently.
Rana’s Notes!
Substitutions: If you can't find Black Sea Bass, there are several other types of fish you can substitute that will work well with this recipe. These include: Red Snapper: This fish has a slightly sweet, nutty flavor that would complement the fresh tomato-herb sauce. Grouper: This is a lean, moist fish with a distinctive yet mild flavor, large flakes, and a firm texture. Halibut: Known for its sweet taste and flaky texture, halibut is another great option. Striped Bass: This fish has a delicate flavor and a large, firm flake. Remember, when substituting, cook times may vary depending on the thickness and texture of the fish.
Stovetop Cooking: If you don't have a grill or prefer to cook indoors, you can also prepare this Black Sea Bass recipe on the stovetop. Here's how: Pan-searing: A heavy-bottomed pan, like a cast-iron skillet, works great for pan-searing fish. Heat the pan over medium-high heat, then add a bit of oil. When the oil is hot, place your fish in the pan. Cook without moving for about 4-5 minutes or until the underside is browned and releases easily from the pan. Then, carefully flip the fish and cook on the other side for another 3-4 minutes or until done. The same temperature rule applies here - aim for an internal temperature of 135°F.