Grilled Sea Bass
Seafood on the BBQ doesn't need to be problematic.Grilling fish over smouldering charcoal is easy, if you follow the foolproof steps found in this recipe.
Equipment
- Charcoal BBQ (alternativily use a gas BBQ or under a hot grill)
Ingredients
Dry brining
- 3 whole seabass, descaled and gutted
- table salt, as required
- granulated sugar, as required
Stuffing
- 1 large lemon, thinly sliced
- 1 fennel bulb, thinly sliced
- dill leaves, as required
Instructions
- How to pick fresh whole fish.
- Score the fish at 3cm intervals.
- Dry brine the fish by sprinkling salt liberally on all sides of the fish. Also, add a light dusting of sugar, this stage firms up the fish, making it easy to move on the grill.
- After 20 minute you will see the fish will lose moisture, at this point rinse out in cold water.
- Fire up the BBQ, I highly recommend using a BBQ chimney starter.
- The three steps to grilling fish:1. Clean your grill grates2. Oil the grill grates3. Preheat the grill grates, ensuring they are super-hot before you place the fish on the grill.
- Place the fish on the super-hot grill grates, resisting the temptation of flipping too early.
- The fish will release from the grate when it's ready to flip. Use a fork to get in-between the grill grate to aid the flipping. If the fish is stuck to the grate, wait for a minute and try again.
- Flip and cook the other side, you may want to use a spatula at this point for aid.
- Cook until crisp on both sides. The internal temperature should read around 62°C
- Chalo kawa!
- Perfectly cooked flaky fish.
Any questions
- How long does the fish take to cook?
- Would you apply the same dry brining rules when marinating the fish?
- Can you use a double-sided rack to cook the fish?
