Grilled Sea Bass with Samphire and Aioli
This recipe is full of unique and sophisticated flavors. Perfect for a special occasion or just because you're feeling exotic, this Grilled Sea Bass with Samphire and Aioli will satisfy any seafood or barbecue craving.
Notes
If you don't have a blender for the aioli, crush the garlic finely and whisk with the egg, lime juice and Dijon. While whisking gradually add the olive oil until you have a thick sauce.
Ingredients
- 1 sea bass, about 1.5 kg
- 1 bulb of fresh fennel, chopped with sprigs left on
- 2 garlic cloves, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- 300 grams samphire, tough stalk trimmed, leaving tender sprigs
- 2 tablespoons margarine
- juice of 1/4 of a lime
- 2 egg yolks
- 1 Dijon mustard
- 1 garlic clove, finely chopped
- juice of half a lime
- 300 milliliters olive oil
Instructions
- Bring a barbecue to a medium low heat.
- Fill the cavity of the fish with the fennel, garlic, and rosemary sprigs.
- Season with a little salt and pepper and place it in a barbecue fish rack.
- Cook for 7 to 8 minutes on each side. The fish is ready when its eyes are opaque and the flesh is firm to touch. Serve or keep warm until ready to serve.
- Thoroughly rinse the samphire in water. Bring some water to the boil in the bottom of a steamer.
- Place the samphire in the top half of the steamer and steam it for 3-5 minutes until just tender and hot.
- Toss the samphire in a bowl with the margarine, lime juice, and freshly ground black pepper. Serve or keep warm until ready to serve.
- Place the egg yolks in a blender with the garlic, lime juice, Dijon mustard and a pinch of salt.
- Process it briefly so that the garlic is pureed.
- With the motor running, gradually add the olive oil until you have a thick emulsion (like mayonnaise). Serve at once or cover and refrigerate it up to an hour in advance.
- Place the samphire on a large serving plate. Place the sea bass on the bed of samphire and serve the fish with the garlic aioli.
