Wednesday 18 September 2013

Roasted Seabass


Seabass

Seabass is my altime favourite fish. We used to go fishing on the beach for this fish and when you hooked one it was always a guarantee for a spectacular show. Its a real hunter and strong fish. This is alsow where my love for the flavours of this fish comes from. It has nice white meat, with a little pink in it. The trick when you cook is not to over power the fish with other flabours.
I love to (hot) smoke this fish on my barbecue. So I hope you will enjoy this fish too.

 Ingredients: (2 people)
 - 2 Seabass (total 1 kg)
 - 2 grate garlic cloves
 - 1" grated ginger root
 - olive oil 3 tablespoons
 - pepper and salt
 - Lemon juice, half a lemon
 - Fine chopped parsley (3 stalks)

How To:
- Mix all of the ingredients, except the fish. (marinate)
- Carve the fish
- Put the marinate on the fish
- Place the fish on a upside down roasting rack
- Add a chunck of wood for smoke flavour
- Smoke at 180 degrees celsius, or 350 degrees fahrenheit.
-  Smoke for a bout 20 minutes. When you pinch the fish and you can touch the bones. Then the fish is done.

Don't forget to check out this video

 







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