Greek Islands Sea Bass Recipe
Ingredients
| Virgin olive oil | 1/2 Cup (16 tbs) (Herb-Infused Oil:) | |
| Oregano sprig | 3 , finely chopped (Herb-Infused Oil:) | |
| Lemon zest | 2 Teaspoon, grated (Herb-Infused Oil:) | |
| Garlic | 3 Clove (5gm), finely chopped (Herb-Infused Oil:) | |
| 1 pound ripe tomatoes, seeded and coarsely chopped | ||
| 2/3 cup Kalamata or other high-quality brine-cured olives, pitted | ||
| Feta cheese | 6 Ounce (Herb-Infused Oil:) | |
| Lemon | 1 , cut into wedges (Herb-Infused Oil:) | |
| Sea bass fish | 2 Pound (Herb-Infused Oil:) | |
Directions
MAKING
1) Prepare the herb-infused oil in a saucepan heating the olive oil for 1 minute over medium heat.
2) Take off from heat, add oregano, lemon zest and garlic.
3) Let stand for 1 hour or overnight at room temperature.
4) Transfer to a portable leak proof container.
5) In separate portable containers put tomatoes, olives, feta cheese and lemon wedges.
6) Cut fish into 4 equal portions. Cover them well and pack in a portable container with lid.
7) Keep in refrigerator until ready to leave for picnic and then place in cooler.
FINALIZING
8) Before serving, toss the tomatoes with half quantity of herb-infused oil.
9) Crumble feta over it.
10) Make charcoal fire with mesquite.
11) Once the coals are ready, baste fish with infused olive oil. Arrange them in a greased fish-grilling rack.
12) Place the rack over coals about 4 inches from the fire and grill 3 to 4 minutes on each side, turning once and brushing with the infused oil again after turning. Ecah inch of thickness would approximately require 10 minutes of cooking time.
SERVING
13) Serve fishes on individual plates.
14) Top with few tablespoons of tomatoes, olives and feta.
15) Drizzle remaining infused olive oil over each fillet.
16) Place the lemon wedges on the side.
1) Prepare the herb-infused oil in a saucepan heating the olive oil for 1 minute over medium heat.
2) Take off from heat, add oregano, lemon zest and garlic.
3) Let stand for 1 hour or overnight at room temperature.
4) Transfer to a portable leak proof container.
5) In separate portable containers put tomatoes, olives, feta cheese and lemon wedges.
6) Cut fish into 4 equal portions. Cover them well and pack in a portable container with lid.
7) Keep in refrigerator until ready to leave for picnic and then place in cooler.
FINALIZING
8) Before serving, toss the tomatoes with half quantity of herb-infused oil.
9) Crumble feta over it.
10) Make charcoal fire with mesquite.
11) Once the coals are ready, baste fish with infused olive oil. Arrange them in a greased fish-grilling rack.
12) Place the rack over coals about 4 inches from the fire and grill 3 to 4 minutes on each side, turning once and brushing with the infused oil again after turning. Ecah inch of thickness would approximately require 10 minutes of cooking time.
SERVING
13) Serve fishes on individual plates.
14) Top with few tablespoons of tomatoes, olives and feta.
15) Drizzle remaining infused olive oil over each fillet.
16) Place the lemon wedges on the side.
Chef
