Sea bass with avocado and olives
Sie haben sich für den Wolfsbarsch entschieden?
Dann haben Sie sich für den besten Fisch für heiße Glut ausgesucht, denn dieser Fisch hat ein festes Fleisch und ein tolles Aroma. Da er kaum Gräten hat, ist er sehr angenehm zu essen. Mithilfe des Fischhalters bleibt durch die spezielle Aufnahme die Haut des Fisches unversehrt.#
Ingredients
Ingredients
4 Piece(s) Loup de Mer, approx. 600 g, scaled, without fins
Some Marinade
5 Tablespoon(s) Olive oil
4 Tablespoon(s) Lemon juice
1 Bunch(es) Flat-leaf parsley
0.5 Bunch(es) Coriander leaves
1 Piece(s) Red onion
1 Tablespoon(s) Garlic
1 Teaspoon(s) Cumin, ground
1 Piece(s) Whole dried chili
1 Teaspoon(s) Coarse sea salt
1 Teaspoon(s) Coarse pepper
For the side dish:
2 Piece(s) Avocado
150 g Black olives, pitted
30 g Asian mayonnaise
Some Balsamic vinegar
2 Stem(s) Lemon thyme
2 Piece(s) Ciabatta
Preparation
1. Place 1 stalk of rosemary into each belly cut. Make 1 cm deep cuts in the fish at 3 cm intervals.
2. For the marinade, finely chop the parsley and coriander, finely chop the garlic and chili or grate them finely in a mortar. Finely dice the onion.
3. Mix all the marinade ingredients together and rub the fish with it, including the cuts and belly. Let marinate for about 60 minutes.
4. Cook the fish with the lid closed and over direct, low heat for about 15-18 minutes, then carefully turn and grill for another 10 minutes. Remove from the grill to a serving plate and drizzle with the remaining marinade.
5. Halve the avocado, remove the pit, place the cut side down on the grill and cook. Briefly mix the olives with the mayonnaise, balsamic vinegar and lemon thyme in a blender; it can still be a bit chunky. Serve with warm ciabatta.
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