Grilled European Seabass Recipe
Notes
European Seabass, also known as Morone labrax, sea dace and mediterranean seabass, has been a sought after delicay since Roman times. With the advent of aquafarms, this prized fish is once again available in markets. The flesh is so juicy, moist and tender that a minimalist preparation highlights this wonderful fish. I recomend serving it with a few drops of good japanese soy sauce or a pinch of finishing salt. This fish is best spring and early summer, before they spawn.
Ingredients
- 1 1½ lb European Seabass (Whole)
Instructions:
- Preheat Grill: 350°F if your grill has a lid, low or about 250°F if not.
- lightly score the skin of the fish ever two inches (4 cuts from just behind the gills to the tail)
- At this point you may lightly oil the skin. If the grill is well seasoned this step is not needed
- Place fish on grill cooking each side about 10 minutes with the lid closed or 15 minutes with out a lid.
- Check the center of the fish prior to flipping, you want to flip the fish only once.
- Serve with a good japanese soy sauce or a finishing salt
- The skin, crisped up from the grilling, is delicious left on the juicy flesh.
