Saturday, October 15, 2005

Sea Bass on Rosemary Skewers

Sea Bass on Rosemary Skewers
adapted from BBQ Food For Friends

Prep time: 10 minutes
Total Grill time: 6-8 minutes

Serves 2

3 sea bass fillets, (about 1 lb/500g)skin removed and cut into 2" cubes
4 long rosemary stalks (remove all leaves along the stalk except for a tuft at the top end)
2 large clove of garlic, minced
2 tbsp extra virgin olive oil
½ cup total, fresh parsley& rosemary (from stalks), chopped
Juice of ½ lemon

1. In a bowl, combine the oil, garlic, lemon juice and herbs. Add the fish chunks and toss to coat. Don't prepare this until just before threading the fish onto the skewers, just prior to grilling, otherwise it actually starts to "cook" and the fish will end up chewy.

2. Grill the fish for 3 minutes or so per side. You can do this on a BBQ, under the broiler in your oven or using a grill pan on top of the stove. It really doesn't take very long to do.

This is great with all sorts of salads for easy summer eating.

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