Grilled Fish With Sauce Vierge Recipes

GRILLED BASS WITH SAUCE VIERGE

Grilled bass with sauce vierge image

Easy to cook and beautifully moist, sea bass makes an elegant alternative to haddock or cod

Provided by Mary Cadogan

Time 30m

Number Of Ingredients 8

Ingredients

50g butter , melted
4 sea bass fillets
100g cherry tomatoes , finely chopped
2 tsp small capers
juice of ½ lemon
1 shallot , finely chopped
100ml extra-virgin olive oil
handful torn basil leaves and chopped chives, to garnish

Steps:

Line a grill pan with foil and brush lightly with butter. Brush the fish on both sides with butter and season. Lay on the foil, skin-side up.
Put the tomatoes and shallot in a pan with the capers, lemon juice and oil, and season.
Grill the bass for 5-7 mins under a hot grill until just cooked and the skin is starting to brown. Meanwhile, warm the sauce through for 2 mins, then stir in some of the torn basil leaves. Lift the bass onto warmed plates using a fish slice and spoon the sauce around. Serve with steamed new potatoes or small baked potatoes, and add the remaining basil and chives.

Nutrition Facts : Calories 479 calories, Fat 38 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 34 grams protein, Sodium 0.58 milligram of sodium

GRILLED FISH WITH GARLIC, WHITE WINE AND BUTTER SAUCE

Grilled Fish With Garlic, White Wine and Butter Sauce image

Recipe Adapted from Chef Bobby Flay - Food Network. An excellent recipe to prepare fish or shrimps over cooked pasta with a delicious taste.

Provided by pink cook

Categories Very Low Carbs

Time 1h

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup dry white wine
2 shallots, minced
2 garlic cloves, crushed and finely chopped
1/4 cup unsalted butter, room temperature
1 teaspoon fresh parsley, finely chopped
2 (8 ounce) white fish fillets
2 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

In a small pot, whisk together white wine, shallots and garlic.
Cook over high heat until reduced to half. Remove from heat, cool slightly. When mixture is warm, cut in butter and whisk together. Add parsley and season with salt and pepper.
Cover with plastic wrap and refrigerate for at least 30 minutes. Bring to room temperature before grill them. Heat grill over high heat.
Brush fillets with olive oil and season with salt and pepper. Grill fish for 4 minutes per side, or until golden brown and fish flakes easily with a fork.
Place fish in plates and top with the butter sauce. Serve immediately over warm pasta or with shrimp instead of fish, if you prefer.
Thanks for your reviews and suggestions to correct this recipe.

GRILLED FISH WITH SAUCE VIERGE

Grilled Fish With Sauce Vierge image

Number Of Ingredients 12

Ingredients

FOR THE FISH:
4 fish, small, whole (each about 1 pound), cleaned and trimmed of fins, heads and tails left on
2 tablespoons olive oil, extra-virgin
salt and freshly ground black pepper, to taste
FOR THE SAUCE VIERGE:
2 tomatoes, large, fresh, ripe, peeled and seeded then diced
2 cloves garlic, minced
20 basil leaves, fresh, thinly slivered
1/2 cup olive oil, extra-virgin
2 tablespoons lemon juice, fresh, or more to taste
2 teaspoons red wine vinegar
salt and freshly ground black pepper, to taste

Steps:

1. Preheat the grill to medium-high.2. Place the fish in a nonreactive baking dish. Brush all sides with some of the oil and season with salt and pepper, then set aside to marinate while you prepare the sauce.3. Combine the tomatoes, garlic, basil leaves, oil, 2 tablespoons lemon juice, vinegar, and salt and pepper in a nonreactive bowl and toss gently to mix. Taste for seasoning, adding salt, pepper, and lemon juice as necessary the sauce should be highly seasoned.4. When ready to cook, brush each fish lightly on both sides with more oil and sprinkle with more salt and pepper. If you're worried about the fish sticking, use hinged fish grilling basket otherwise, oil the grill grate and place the fish directly on it. Grill until the skin on the first side is dark and crisp and the flesh is cooked through to the bone on that side, 6 to 10 minutes. Turn each fish carefully with a long spatula and cook on the second side until the flesh breaks into firm flakes when pressed with a finger, another 6 to 10 minutes.5. Using the spatula, carefully transfer the fish to a serving platter. Fillet the fish (if desired) and serve immediately, topping each serving with a generous spoonful of the sauce.Serves 4

Nutrition Facts : Nutritional Facts Serves

GRILLED FISH WITH SAUCE VIERGE

Grilled Fish With Sauce Vierge image

Number Of Ingredients 12

Ingredients

FOR THE FISH:
4 fish, small, whole (each about 1 pound), cleaned and trimmed of fins, heads and tails left on
2 tablespoons olive oil, extra-virgin
salt and freshly ground black pepper, to taste
FOR THE SAUCE VIERGE:
2 tomatoes, large, fresh, ripe, peeled and seeded then diced
2 cloves garlic, minced
20 basil leaves, fresh, thinly slivered
1/2 cup olive oil, extra-virgin
2 tablespoons lemon juice, fresh, or more to taste
2 teaspoons red wine vinegar
salt and freshly ground black pepper, to taste

Steps:

1. Preheat the grill to medium-high.2. Place the fish in a nonreactive baking dish. Brush all sides with some of the oil and season with salt and pepper, then set aside to marinate while you prepare the sauce.3. Combine the tomatoes, garlic, basil leaves, oil, 2 tablespoons lemon juice, vinegar, and salt and pepper in a nonreactive bowl and toss gently to mix. Taste for seasoning, adding salt, pepper, and lemon juice as necessary the sauce should be highly seasoned.4. When ready to cook, brush each fish lightly on both sides with more oil and sprinkle with more salt and pepper. If you're worried about the fish sticking, use hinged fish grilling basket otherwise, oil the grill grate and place the fish directly on it. Grill until the skin on the first side is dark and crisp and the flesh is cooked through to the bone on that side, 6 to 10 minutes. Turn each fish carefully with a long spatula and cook on the second side until the flesh breaks into firm flakes when pressed with a finger, another 6 to 10 minutes.5. Using the spatula, carefully transfer the fish to a serving platter. Fillet the fish (if desired) and serve immediately, topping each serving with a generous spoonful of the sauce.Serves 4

Nutrition Facts : Nutritional Facts Serves

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