Grilled sea bass with basil, lime and ginger

Votes: 1

Time: 55 min.
Complexity: average
Servings: 4

Whole grilled fish always whets the appetite while cooking and is a visual delight. Grill sea bass, rubbed with a marinade of citrus zest, ginger, and olive oil, and stuffed with whole lime wedges, basil, and ginger. This flavor is perfect for a summer picnic and is sure to remind you of summer if you grill it at any other time of year. This recipe also allows you to flip the fish on the grill to prevent it from falling apart and fillet the finished sea bass so its halves remain perfectly slicing.

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:

Marinade

Grated zest of 2 limes
1 tsp. chopped peeled ginger
1 small shallot, chopped
1/4 cup olive oil

Fish

5 limes
2 whole sea bass weighing 0.5 kg each, gutted and scaled (ask at the fish department)
0.5 cup fresh basil + extra for serving
8 thin slices of ginger
Vegetable oil for grilling
Olive oil to drizzle over the fish
Flaked sea salt for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Prepare the marinade. Preheat the grill to medium-high heat. Meanwhile, in a bowl, combine the lime zest, ginger, shallot, olive oil, 1 teaspoon coarse salt, and a few grinds of black pepper.
Stuff the fish. Thinly slice 1 lime. Place the lime slices in the cavity of each fish along with basil leaves and ginger slices. Set aside half the marinade for serving; brush the rest over the fish. Season the inside and outside of the fish with coarse salt and pepper.

Grill the fish. Preheat the grill to medium-high heat and brush the grate with vegetable oil. Transfer the fish to the grill and cook until the skin is crispy, 5 to 7 minutes. Do not move the fish, or the skin will stick to the grate. To turn the fish, slide a spatula under the head and, using tongs to hold the cavity closed, carefully flip it. Cook the other side until the skin is crispy, another 5 to 7 minutes. Check the eyes: when they are both white, the fish is done. Transfer to a platter. Halve the remaining 4 limes and grill, cut side down, until caramelized, 3 to 4 minutes. Transfer to a platter.
Remove bones from the fish. Using a fork, starting at the tail, remove the skin from one side of the fish; discard. Run a knife down the back of the fish to separate the top half from the bottom. Use a knife to remove the remaining skin from the back. Using a spoon, gently loosen and lift the top fillet, separating it from the bottom fillet. Lift the head and, using a spoon, carefully separate the spine from the bottom fillet. Discard the tail, head, and any other filling from the cavity. Remove and discard the skin from the bottom fillet. Repeat with the second fish.
Serve. Drizzle the reserved marinade over the fillets, drizzle with a little olive oil, and sprinkle with flaky sea salt. Serve with grilled lime and basil.

Note

Sea bass is a hardy fish with soft, white flesh. If you can't find it, substitute small trout. When choosing fish, look for firm skin, clear eyes, and bright red gills. These are signs of freshness.