Buen Provecho!

Grilled foods are the focus this August. For a different experience, visit your local fish market. Pick up the flaky Catch of the Day and fire up your grill for this amazing recipe from Quinto La Huella.

Pesca A La Parrilla
2 – 4 1/2 lb. Sea Bass (or any large fish with a heavy flake, such as Grouper)
Salt and Pepper
4 oz. melted butter

 

Preparation: Ask your fishmonger to cut the sea bass open and discard the spine. No one will do that better. Save the spines to make stock.

Cooking the fish halves takes just a few minutes, but you need to take the time to prepare the grill. Build a good wood fire and collect the resulting embers. The grill grate should be placed 5 to 6 inches above the embers. Once you have enough embers, spread them generously on the floor under the cooking surface to heat the grill grate. Once hot, wipe the grate thoroughly with an oil- or lard-smeared piece of paper or crumpled foil to cure it. The grate must be really hot and cured to seal the flesh of the fish and prevent it from sticking.

Season the fish with salt and pepper and brush the melted butter all over the flesh. Place them on the grill with buttered side down. Cook for 8 minutes and then flip them with two long-handled metal spatulas. Cook them scale-side down for another 4 minutes. Naturally, cooking times are approximate and may vary depending on the type of fire and the size of your fish. The fish are ready when the flesh is very white and juicy and begins to separate from the skin. Serve half a fish to each guest and enjoy!