Best 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 SALSA VERDE

Grilled Fish With Salsa Verde image

This parsley sauce, made with capers and garlic, is a perfect complement to mild-tasting cod. You could use other fish, or try the sauce on grilled meat, chicken or vegetables. No grill? Broil the fish instead: Put it on a sheet pan, position the oven rack about 4 inches or so below the broiler and heat it to high. Cook the fish for just a few minutes; there's no need to flip it, and it will cook fast.

Provided by Martha Rose Shulman

Categories dinner, weekday, weeknight, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 to 2 garlic cloves (to taste), halved, green shoots removed
Salt to taste
1 anchovy fillet, rinsed (optional)
1 tablespoon capers, rinsed and chopped
1/4 cup extra-virgin olive oil
3/4 cup (tightly packed) flat-leaf parsley leaves (25 grams)
2 pounds cod
Salt and freshly ground pepper to taste
2 tablespoons extra-virgin olive oil

Steps:

To make the salsa verde, combine the garlic, anchovy fillet, salt and capers in a mini food processor and pulse to a paste. (Alternatively, use an immersion blender and combine the ingredients in a jar and blend to a paste.) Add the olive oil and parsley and blend to a purée. Season to taste with salt and pepper. If using within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before using.
Prepare a hot grill. When the grill is ready, season the fish with salt and pepper on both sides and brush generously on both sides with olive oil. Grill for about 3 minutes on each side, just until you can pull the flesh apart with a fork. Remove from the heat and serve with the salsa verde.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 15 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 399 milligrams, Sugar 0 grams

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