Grilled Black Bass over Toasted Almond..

Provided by Barton Seaver Cafi Saint-Ex

Adapted by StarChefs.com

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Prep: 20 mins
Cook: 20 mins
Ready in: 40 mins

Serves:

Ingredients

2 cup water
1 tablespoon sugar
Salt
2 pound black sea bass fillet
3 tablespoon extra virgin olive oil
1 lemon, sliced very thin and seeds removed
2 tablespoon chopped parsley
1 clove garlic, minced
1/4 cup sliced, blanched almonds
1 pound red skinned potatoes, diced (Chef Seaver prefers organic)

Cooking Instructions

METHOD:

Preheat the grill. In a casserole, combine the water, sugar and salt. Add the fish and let soak in the brine for 15 minutes. Remove and dry carefully with paper towels. Lightly brush with 1 Tablespoon oil. Grill, skin side down, for about 3 minutes over high heat. Flip over and cook for 1 more minute over low heat.

To make the gremolata, grill the lemon until slightly caramelized and the edges are black. Very finely chop and mix with the parsley, 1 Tablespoon oil, and garlic. Season with salt.

Heat the remaining 1 Tablespoon oil in a skillet. Add the almonds and cook until just golden brown. Using slotted spoon, remove the almonds from the oil and set aside. Add the potatoes and cook until just barely done, about 10 minutes. Season with salt and add the reserved almonds.

To serve, place a small pile of potatoes on a serving dish and top with the fish, skin side up. Sprinkle with the gremolata.

Round Out the Meal:

With steamed broccoli seasoned with olive oil and sea salt.

Kid Friendly:

Lightly coat the fish in flour and pan fry.