Grilled Fish With Sauce Vierge Recipes

GRILLED BASS WITH SAUCE VIERGE

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.

GRILLED FISH WITH GARLIC, WHITE WINE AND BUTTER SAUCE

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

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

GRILLED FISH WITH SAUCE VIERGE

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