Grilled sea bass in foil with spicy carrots and chickpeas – A detailed recipe for cooking. Share with friends: 
Food Photography: Ryan Dausch Time: 35 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 fillet of striped sea bass (about 240 gr. Each)
- 4 tbsp. l (60 gr.) Butter at room temperature
- 4 tsp spicy pasta harissa
- 1 tsp finely grated ginger
- 1 clove garlic, finely grated
- 2 tsp lemon juice
- 300 gr grated carrots
- 1 tbsp. canned chickpeas, dried and washed
- 1/4 Art. fresh cilantro, plus more for decoration
- 1 tbsp. orange juice (about 3 oranges)
Recipes with similar ingredients: red snapper, harissa sauce, chickpeas, carrots
Recipe preparation:
- Preheat the grill to a moderate heat. In a little in a bowl mix butter, harissa, ginger, garlic, lemon juice and a pinch of salt. Tear off 4 large sheets of heavy-duty foil. Distribute carrots, chickpeas and cilantro on sheets; season with salt and pepper. Place the fish fillet on top of the carrots. Salt the fish and then put with a mixture of harissa. Connect the two opposite ends foil together and wrap twice to seal. Fold one of the remaining ends, leaving one side open. Gently pour 1/4 Art. orange juice in each bag. Fold and seal the last side, leaving a hole for the exit of steam.
- Put the bags on the grill and fry until the fish turns white, about 15 minutes Gently open the bags and sprinkle with large the amount of cilantro. Grilled fish can be served tropical salsa.
