> Recipes > Barbecue

Barbecue sea bass escabeche

Barbecue sea bass escabeche

Barbecue sea bass escabeche

PT45M

PT2H

Why not try?

1
Please the sea bass in a shallow dish with the orange juice. Season with salt and pepper, then cover and marinate in the fridge for 2 hours
  • 4 whole sea bass
  • 100ml of fresh orange juice
  • salt
  • freshly ground black pepper
2
After marinating, remove from the fridge and drain the juice into a cup or jug, reserving for use in the sauce
3
Add a dash of sunflower oil to a pan and place over a medium heat. Sweat down the chopped onions and garlic for 2–3 minutes without allowing them to colour, stirring regularly so that they become soft and translucent
  • 1 dash of sunflower oil
  • 50g of onion, chopped
  • 2 garlic cloves, finely chopped
4
Add the chopped tomatoes and pepper to the onions and garlic, along with the coriander, lime juice and sugar. Stir together, then pour in the reserved orange from the marinade
  • 500g of tomatoes, skinned and deseeded
  • 60g of red pepper, chopped
  • 5g of fresh coriander, chopped
  • 20ml of lime juice
  • 5g of sugar
5
Bring the sauce to the boil then remove from the heat and allow to cool while preheating the barbecue
6
Place each sea bass in the centre of a banana leaf (or large piece of foil) and slash a few times with a sharp knife to help the flavours penetrate while cooking. Spoon over the sauce, dividing equally between the 4 parcels
  • 4 banana leaves, for cooking (optional)
7
Wrap up the banana leaves around each fish to seal completely. Place on the barbecue grill and cook for 20–25 minutes, turning the parcels over a few times during cooking to ensure the fish cooks through evenly
8
Check the fish is cooked through – it should flake easily and have reached 58–60°C if using a temperature probe
9
Serve straight from the banana leaf, garnished with a few extra sprigs of coriander

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Comments ()

Barbecue sea bass escabeche

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...