Grilled Chilean Sea Bass with Dill Gremolata
The combination of Oriental and Occidental tastes is part of Douglas Dale’s style of cooking. The presentation is complex, but using just the gremolata and basting sauce with the fish will also create a memorable dinner.
Ingredients
- Gremolata
- Sun-Dried Tomato - 5, halves
- Garlic Cloves - 2
- Fresh Dill - 5 tablespoons, chopped
- Grated Lemon Zest - 1 tablespoon
- Freshly grated Parmesan cheese - 5 tablespoons
- Basting Sauce
- Soybean Oil - 1/2 cup
- Olive Oil - 1/2 cup
- Tamari - 1/2 cup
- Vegetable garnishes
- Asian Sesame Oil - 1/2 cup
- Chanterelles - 16, cleaned, stemmed, and quartered if large
- Fresh Ginger - 1 tablespoon, finely minced
- Shallots - 3 tablespoons, minced
- Saki - 2 tablespoons
- Dashi or Beef Stock - 2 tablespoons
- Tamari - 5 tablespoons
- Taro Potatoes - 16, (found in Asian markets)
- Honey - 1/4 cup
- Rice Wine Vinegar - 1/4 cup
- Snow Peas - 12, strings removed, blanched
- Chilean Sea Bass Fillets - eight, 8-ounce (alt. striped bass, grouper, or other oily fish fillets)
Instructions
To make the gremolata: Bring a saucepan of water to a boil and add the tomatoes. Boil for 10 minutes to soften. Remove and let cool. Put the garlic cloves in the boiling water and boil for 5 minutes. Remove and let cool. When the tomatoes are cool, chop very fine. When the garlic is cool, peel the cloves and crush them. Mix all the gremolata ingredients and set aside.
To prepare the basting sauce: Whisk the ingredients together in a small bowl.
To prepare the vegetable garnishes: Heat 1/4 cup of the sesame oil in a saute pan or skillet and add the chanterelles, ginger, and shallots. Saute over low heat for 5 minutes, until the mushrooms are tender and lightly browned, then add the saki, dashi or beef stock, and 1 tablespoon of the tamari. Cook over low heat until the liquid has nearly evaporated.
Light a charcoal grill or preheat the broiler. Broil the taro until tender, peel and cut into cubes. Mix the remaining tamari, sesame oil, honey, and rice wine vinegar together and pour over the hot taro. Keep warm.
To prepare the fish: Light a charcoal grill or preheat the broiler. Rinse the fish in cold water, pat with paper towels, and set aside. Place the fish in a rack to support it during grilling. Baste with the basting sauce, reserving about 1/2 cup, and grill over hot coals or under a hot broiler for 4 to 5 minutes per side, depending upon thickness.
To serve: Place a fillet of fish on each plate. Surround with the mushrooms and potatoes and drizzle with the reserved basting sauce. Put a spoonful of gremolata on top. Garnish with snow peas.
