Whole grilled fish always causes a stormy appetite yet in
Time for preparing
and delivers aesthetic pleasure with its appearance. Fry on grilled sea bass, rubbing it with marinade from citrus zest, ginger and olive oil, and stuffed with whole mugs of lime, basil and ginger. It tastes great for a summer outing, and sure to remind you of the summer, if fry at other times of the year. Following this recipe, you can also turn over grilled fish so that it does not fall apart, and milling the finished sea bass so that to keep his halves perfect. Share with friends: 
Time: 55 minutes Difficulty: medium Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Marinade
- Grated zest of 2 limes
- 1 tsp chopped peeled ginger
- 1 small shallots, minced
- 1/4 Art. olive oil
A fish
- 5 limes
- 2 whole sea bass weighing 0.5 kg., Gutted and peeled scales (ask at the fish department)
- 0.5 tbsp. fresh basil + additionally for serving
- 8 thin slices of ginger
- Grill Vegetable Oil
- Olive oil to sprinkle fish
- Sea salt flakes for serving
Recipes with similar ingredients: lime zest, ginger root, shallots, lime, sea bass, basil
Recipe preparation:
- Make the marinade. Preheat the grill to moderate intense heat. Meanwhile, mix in a bowl the lime zest, ginger, shallots, olive oil, 1 tsp. coarse salt and a little bit ground black pepper.
- Stuff the fish. Thinly chop 1 lime. Put mugs of lime in the cavity of each fish along with basil leaves and sliced ginger. Set aside half the marinade for serving, the rest grease the fish. Sprinkle coarse-grained salt inside and out of the fish and pepper.
- Grill the fish. Preheat the grill to moderate heat and lubricate the wire rack with vegetable oil. Shift grill fish and fry until the skin becomes crisp, 5-7 minutes. Do not move the fish, otherwise the skin will stick to the grill. To flip fish, slip the shoulder blade under the head and, holding with forceps, so as not to cavity opened, gently flip. Fry fish with another side, until the skin becomes crisp, another 5-7 minutes. Check out eyes: when they are both white, the fish is ready. Transfer to a dish. Cut the remaining 4 limes in half and grill with a slice down until they are caramelized, 3-4 minutes. Shift to dish.
- Peel the fish off the bones. Using a fork starting at tail, peel off one side of the fish; throw it away. Take a walk knife on the back of the fish to separate the upper half from the bottom. Remove the remaining skin from the back with a knife. Using a spoon gently loosen and lift the upper fillet, disconnecting it from the lower. Lift your head and with a spoon, carefully separate the ridge from lower fillet. Throw the tail, head and filling out of the cavity. Take off and remove the skin from the lower fillet. Repeat the same with the second fish.
- Serve. Pour the fillet with a set marinade, sprinkle a little olive oil and sprinkle with sea flakes salt. Serve with fried lime and basil.
Note
Sea bass is a fish resistant to catch with soft white flesh. If you not can find it, replace a small trout. Choosing a fish see that the skin is tight, the eyes clear, and the gills bright red. These are signs of fish freshness.
