Grilled Sea Bass with Teriyaki Vegetables
Main Dishes • Italian
Description
Grilled Sea Bass with Teriyaki Vegetables
Ingredients
- Sea Bass 2 pieces
- Pickled Chanterelles 10 oz
- Lemon 1 piece
- Orange Bell Peppers ½ piece
- Sweet Red Onion 2 pieces
- Yakiniku sauce 5 oz
- Olive Oil 10 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Whole egg 2 pieces
- Garlic 2 cloves
- Parsley 2 stems
- Marinated cherries 7 pieces
- Olives stuffed with lemon 8 pieces
- Mustard Greens to taste
- Corn Salad 1 bunch
Step-by-Step Guide
Step 1
Take the sea bass, wash it, clean it, gut it, and preheat the grill. I set the grill to full heat. Then I make a marinade from 1 finely chopped onion, 1/3 of the lemon, chopped olives, 3 tablespoons of teriyaki sauce, and olive oil, adding salt, pepper to taste, and a bit of fish seasoning available in every store. All this mixture goes into a mortar, and I grind it until smooth (too bad I don't have a blender). I make cross cuts on the fish to better absorb the marinade. Then I take a baking tray, lightly grease it with oil, and slice the onion into rings to place at the bottom so the fish doesn’t stick. I rub the sea bass with the entire mixture from the mortar on all sides, in the cuts, and inside the belly. I slice the onion and lemon into rings for the belly (but don’t cut the whole lemon, leave a third for the sauce). And a little touch — place an olive in the mouth. Send everything to the oven with the grill on the middle rack for 20 minutes. I don’t know how everyone’s grill works, so I recommend checking to avoid burning.
Step 2
While the fish is grilling, I make a sauce similar to aioli. I take 2 egg yolks, the juice of the remaining lemon, about 1/3 of the lemon, 3 tablespoons of olive oil, finely chop the parsley, and press 2 cloves of garlic using a garlic press. I take sweet honey mustard and squeeze about 1 heaping tablespoon of it. I whip all this with a mixer until smooth.
Step 3
I check the readiness of the fish, move the baking tray down one rack, set the grill to the middle, and start on the vegetables. I heat a wok with oil over high heat, chop the remaining onion and half a bell pepper, and toss them along with the champignon mushrooms into the hot oil. I try to use small mushrooms since they don’t need cutting, and I think they look much more appetizing. I sauté everything until a nice crust forms on the mushrooms, add the teriyaki sauce, toss in the cherry tomatoes, sauté for another 2-3 minutes, and turn off the heat.
Step 4
I quickly serve the dish for presentation with salad leaves, place one fish on a plate, add the vegetables, and top with a bit of sauce.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!