This is such a clever idea, especially if you don’t have one of those fancy things for cooking fish on the barbecue. The fish doesn’t stick to the grill but you still get all the smoky barbecue flavours plus a delicious spike of citrus. The idea has us thinking of other combinations and we loved the caramelisation that happened to the oranges which gives the dish an extra dimension.
Wine Suggestion: This cries out for a Spanish white, like Albarino or Godello, where the best examples balance a depth of texture with a lightness of being. We drank a Dominio de Tares Godello from Bierzo which was amazing on its own and then with the fish. Perfectly matched.
Barbecue Sea Bass & Citrus Salad – serves 4
- 2-3 large oranges
- zest of 1 lemon (keep the juice for the salad)
- 1 tbsp olive oil
- 4 x 300g whole sea bass, scaled, gutted and slashed down each side (or 8 fillets)
FOR THE SALAD:
- 2 oranges, segmented
- juice of 1 lemon
- 4 tbsp olive oil
- 2 bags watercress
- handful small capers
- handful pitted green olives, roughly chopped
Finely grate the zest of the 1 of the oranges and add to the lemon zest. Mix with the olive oil, then drizzle over the fish and season.
Cut the rest of the oranges into slices, about ½ cm thick. Arrange the orange slices over the barbecue grill, close together so you can lay the fish on top. Barbecue the fish for 5-8 minutes on each side, or until the flesh flakes easily.
To make the salad: Put the orange segments into a large bowl, with the squeezed juice from the rest of the oranges and the lemon juice. Season and stir in the olive oil. Toss the watercress in the orange dressing with the capers and the olives.
Serve the fish with the salad.
(Original recipe from BBC Good Food)