Grilled sea bass in foil with spicy carrots and chickpeas

Votes: 2

Photo of the dish: Ryan Dausch

Time: 35 min.
Complexity: easily
Servings: 4

Grilled sea bass in foil with spicy carrots and chickpeas - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 striped sea bass fillets (about 240 g each)
4 tbsp (60 g) butter at room temperature
4 tsp hot harissa paste
1 teaspoon finely grated ginger
1 clove garlic, finely grated
2 teaspoons lemon juice
300 gr. grated carrots
1 cup canned chickpeas, drained and rinsed
1/4 cup fresh cilantro, plus more for garnish
1 cup orange juice (from about 3 oranges)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: red snapper, harissa sauce, chickpeas, carrot

Cooking the dish according to the recipe:

Preheat the grill to medium-high heat. In a small bowl, combine the butter, harissa, ginger, garlic, lemon juice, and a pinch of salt.

Tear off 4 large sheets of heavy-duty foil. Distribute the carrots, chickpeas, and cilantro among the sheets; season with salt and pepper. Place the fish fillet on top of the carrots. Season the fish with salt, then top with the harissa mixture.

Place two opposite ends of the foil together and fold them over twice to seal. Fold one of the remaining ends over, leaving one side open. Carefully pour 1/4 cup of orange juice into each bag. Fold and seal the last side, leaving an opening for steam to escape.
Place the bags on the grill and grill until the fish turns white, about 15 minutes. Carefully open the bags and sprinkle with plenty of cilantro. Serve with grilled fish. tropical salsa.

Categories:

recipe / Foil / Grill, barbecue / Grilled fish / Food Network - recipes

Similar recipes