Grilled whole Mediterranean fish with sherry tarragon vinaigrette
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 473, total fat 32 G., saturated fats 5 G., proteins 42 G., carbohydrates 3 G., fiber - G., cholesterol 93 mg, sodium 430 mg, sugar 1 G.
Calories 473, total fat 32 G., saturated fats 5 G., proteins 42 G., carbohydrates 3 G., fiber - G., cholesterol 93 mg, sodium 430 mg, sugar 1 G.
What could be more delicious than a whole grilled fish with a golden, crispy crust and crisp grill marks? For a truly delicious finish, fill the cavities of Mediterranean fish like sea bream or sea bass with orange slices and fresh herbs. The fish cooks quickly, becoming juicy, tender, and incredibly flavorful. A vinaigrette of aged sherry vinegar and finely chopped fresh tarragon makes a wonderful accompaniment, infusing the fish with vibrant, refreshing flavors.
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.
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:
Fish
- 2 whole fish, such as sea bream or bass, scaled and gutted
- Olive oil
- 1 large orange, thinly sliced
- 1 bunch of tarragon
- 1 bunch of parsley
- Sherry vinaigrette with tarragon, recipe below
Sherry vinaigrette with tarragon
- 1/4 cup aged sherry vinegar
- 1 small shallot, chopped
- 2 teaspoons Dijon mustard
- 3 tbsp. l. chopped tarragon
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Recipes with similar ingredients: dorado, sea bass, Oranges, tarragon, parsley, sherry vinegar, shallots, Dijon mustard
Cooking the dish according to the recipe:
- Preheat the grill to medium-high heat. Brush the fish on both sides with olive oil and season with salt and pepper. Stuff the cavities of both fish with orange slices, tarragon, and parsley and place on the grill. Grill the fish for 6-7 minutes on each side. Then remove from the grill, transfer to a platter, and immediately drizzle with the sherry-tarragon vinaigrette.
Sherry vinaigrette with tarragon:
Combine the vinegar, shallot, mustard, tarragon, salt, and black pepper in a blender and blend until smooth. With the blender running, slowly add the olive oil until the dressing emulsifies. Season with salt to taste.
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