Grilled Sea Bass and Marsh Samphire RecipeOrigin: Britain Period: Traditional |
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Like most recipes for 'samphire', this recipe requires marsh samphire as an ingredient. Ths is a fleshy salt-talerant plant that looks a little like a small cactus. It should not be confused with rock samphire, a member of the carrot family, which is also edible. Ingredients
1 whole sea bass (about 1.5kg) 
Grilled Sea Bass and Marsh Samphire Preparation:Method:MethodCarefully remove the spiny fins from the fish (best done with kitchen scissors) then scale and gut the fish (or you could ask your fishmonger to do this). Wash the fish thoroughly then slash the fish deeply about three times on each side. Brush the fish with butter then season liberally with salt and black pepper. Pre-heat the grill until very hot then grill the fish for about 10 minutes on each side. As the fish is cooking wash the samphire then trim by removing the fleshy leaves and cut off any of the thicker stalks. Bring a pan of water (don't add salt) to a boil and plunge the samphire in this), cooking for 2 minutes. Drain and set aside to keep warm. Transfer the fish to a platter and accompany wit hthe marsh samphire. Serve accompanied with Ginger Beurre Blanc. |
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