Go fish: A healthy and light alternative for your barbecue
Lighten up your barbecue habits. A whole fish is not only healthy, it becomes a thing of beauty on the grill. Striped Sea Bass in Moroccan Marinade 3 Star Tested Adapted from Weber’s Real Grilling ( 2005, $ 33.95) by Jamie Purviance. Fishmongers at the St. Lawrence Market sell sea bass. 2 large cloves garlic 1 shallot, quartered 1/2-inch section ginger, peeled, coarsely chopped 1/ 4 cup each: flat- leaf parsley sprigs, basil leaves 3 tbsp extra- virgin olive oil 1 tbsp lemon juice + 1 tsp grated lemon zest 1 tsp sea salt + more to taste 1/ 2 tsp each: paprika, ground cumin 1/ 8 tsp freshly ground pepper 1 striped sea bass, cleaned, scaled, fins removed ( 1- 1/ 2 to 2 lb/ 700 to 900 g) Lemon wedges to taste PREPARATION: In food processor, mince garlic, shallot and ginger. Add parsley and basil; process until finely chopped. Add oil, lemon juice and zest, 1 teaspoon salt, paprika, cumin and pepper. Process until smooth. Cut 3 or 4 slashes about 1 inch apart and 1/ 2- inch deep on each side of fish. Spread marinade over fish, inside and out, rubbing into cavity and into cuts. Place on baking sheet, cover with plastic and refrigerate 2 to 3 hours.
Place over direct heat on barbecue preheated to medium. Cover and grill until flesh is opaque near bone but still juicy, about 15 to 20 minutes. ( Do not turn.)
Transfer to cutting board. Cut off head and tail. Cut along backbone and use side of knife or large spoon to push fillets off bones. Season with salt. Serve with lemon wedges. Makes 2 to 4 servings. Email: ssampson@thestar.ca.