Grilled Sea Bass with Teriyaki Vegetables

Main Dishes | Italian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Grilled Sea Bass with Teriyaki Vegetables

Ingredients

Sea Bass - 2 pieces
Pickled Chanterelles - 10.6 oz
Lemon - 1 piece
Orange Bell Peppers - ½ piece
Sweet Red Onion - 2 pieces
Yakiniku sauce - 3.5 oz
Olive Oil - 10 tablespoons
Salt - to taste
Ground Black Pepper - to taste
Whole egg - 2 pieces
Garlic - 2 cloves
Parsley - 2 stems
Marinated cherries - 7 pieces
Olives stuffed with lemon - 8 pieces
Mustard Greens - to taste
Corn Salad - 1 bunch

Step by Step guide

Step 1

Take the sea bass, wash it, clean it, gut it, and preheat the grill. I set the grill to full heat. Then I make a marinade from 1 finely chopped onion, 1/3 of the lemon, chopped olives, 3 tablespoons of teriyaki sauce, and olive oil, adding salt, pepper to taste, and a bit of fish seasoning available in every store. All this mixture goes into a mortar, and I grind it until smooth (too bad I don't have a blender). I make cross cuts on the fish to better absorb the marinade. Then I take a baking tray, lightly grease it with oil, and slice the onion into rings to place at the bottom so the fish doesn’t stick. I rub the sea bass with the entire mixture from the mortar on all sides, in the cuts, and inside the belly. I slice the onion and lemon into rings for the belly (but don’t cut the whole lemon, leave a third for the sauce). And a little touch — place an olive in the mouth. Send everything to the oven with the grill on the middle rack for 20 minutes. I don’t know how everyone’s grill works, so I recommend checking to avoid burning.

Step 2

While the fish is grilling, I make a sauce similar to aioli. I take 2 egg yolks, the juice of the remaining lemon, about 1/3 of the lemon, 3 tablespoons of olive oil, finely chop the parsley, and press 2 cloves of garlic using a garlic press. I take sweet honey mustard and squeeze about 1 heaping tablespoon of it. I whip all this with a mixer until smooth.

Step 3

I check the readiness of the fish, move the baking tray down one rack, set the grill to the middle, and start on the vegetables. I heat a wok with oil over high heat, chop the remaining onion and half a bell pepper, and toss them along with the champignon mushrooms into the hot oil. I try to use small mushrooms since they don’t need cutting, and I think they look much more appetizing. I sauté everything until a nice crust forms on the mushrooms, add the teriyaki sauce, toss in the cherry tomatoes, sauté for another 2-3 minutes, and turn off the heat.