Grilled sea bass with lime

Grilled sea bass with lime

Total: 44 min. | Active: 30 min.
gluten-free, Low Carb
Nutritional value / person: 642 kcal
, Fat: 46 g
, Carbohydrate: 11 g
, Protein: 46 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Marinade

4 sea bass (organic) (each approx. 350 g)
1 lime, rinsed with hot water, dabbed dry, use grated zest and juice
2 tbsp olive oil
1 tbsp liquid honey
1 garlic clove, squeezed
½ tsp salt
a little pepper
1 lime, dabbed dry, cut into wedges

Dip

180 g plain yoghurt
1 lime, rinsed with hot water, dabbed dry, grated zest
¼ tsp salt
a little pepper

Hazelnut butter

100 g butter, cut into pieces
60 g hazelnuts, roasted, roughly chopped
½ bunch dill, roughly chopped
¼ tsp salt
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How it's done

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Marinade

Rinse the sea bass (inside and out) in cold water, pat dry. Make 3 diagonal cuts (approx. 5 mm deep) on both sides of the fish without damaging the bones. Mix the lime zest and juice with all the other ingredients up to and including the garlic, season. Coat the fish (inside and out) in the marinade. Place the slices of lime in the belly of the fish.

Dip

Whisk the yoghurt and lime zest, season.

Hazelnut butter

Heat the butter in a small pan until it foams and smells slightly nutty. Remove the pan from the heat, add the nuts and dill, season with salt.

Charcoal/gas/electric grill

With the lid down, grill the fish over/on a medium heat (approx. 200°C) for approx. 7 mins. on each side. Remove the fish from the grill. Arrange the fish on a platter, drizzle with the hazelnut butter, serve with the dip.

Good to know
Serve with: Wild rice and beans.

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