Ingredients
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
Dip
Hazelnut butter
How it's done
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.
| Serve with: | Wild rice and beans. |
|---|
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