Skip to main content

BARBECUED BASS

BARBECUED BASS


100 g (4 oz) unsalted butter

20 ml (4 level tsp) dried dill weed

finely grated rind and juiced of 1 lemon

salt and pepper

1.5 kg bass, cleaned

75 ml (3 fl oz) dry white wine

lemon slices and fresh dill sprigs, to garnish


  1. In a bowl, work the butter with the dill weed, lemon rind and seasoning to taste. Form in to a roll, wrap in foil and chill in the refrigerator for 2-3 hours, until firm.

  2. Cut a sheet of foil large enough to enclose the fish. Place the fish in the centre of the foil.

  3. Using a sharp knife, cut the flavoured butter into slices. Peel off and discard the foil after cutting.

  4. Place the butter slices inside the belly of the fish. Sprinkle the outside of the fish with salt and pepper, then slowly pour over the wine and lemon juice.

  5. Fold the foil over the fish to form a loose package so that the wine and juices do not leak out. Place the foil package on the barbecue and grill for 45 minutes. Serve hot, straight from the foil, garnished with a few lemon slices and fresh dill sprigs.
    Serves 4


BARBECUED BASS

Comments

Post a Comment

Popular posts from this blog

Struffoli

“Struffoli are little balls of dough in a honey/sugar glaze, with nonpareil sprinkles. My grandma always made them for Christmas, but since she can’t do it anymore, I came up with my own variation that she loves because mine are a little bit sweeter than the traditional bread-like ones. Also, they have to be formed into a tower…it’s tradition.” Ingredients: Struffoli: 4 eggs 1/4 cup white sugar 1/4 cup vegetable oil 1 teaspoon vanilla extract 1 teaspoon baking powder 1/4 cup all-purpose flour, or as needed 2 cups vegetable oil for frying, or as needed Glaze: 1/2 cup honey, or more to taste 1/2 cup white sugar, or more to taste   1 tablespoon rainbow nonpareil sprinkles, or to taste Directions: Beat eggs , 1/4 cup white sugar 1/4 cup vegetable oil , and vanilla extract together in a bowl ; movement disintegrant . Slowly stir the flour, about 1 tablespoon at a time, into the egg mixture until a soft dough. Roll the dough into small balls. Heat 2 cup of vegetable oil in a large ...
Post a Comment
Read more

Maui girl Mango Pie

“If you like peach pie, you will love this dreamy tropical pie. It has a brighter flavor with the added beauty of this luscious island fruit. This recipe came about after I was gifted with a large bag of mangoes by an anonymous Maui neighbor. I was determined to use every single one of them and by adapting an apple pie recipe, I came up with this delicious pie. Another bonus…..the sweetness of the mangoes reduces the need for added sugar.” Ingredients: pastry for a double-crust 9-inch pie 4 cups peeled and sliced mango 1/2 cup white sugar 3 tablespoons cornstarch 2 teaspoons lemon juice 1 teaspoon ground cinnamon 1 tablespoon butter, cut into small chunks Directions: Preheat oven to 400 degrees F ( 200 degrees C). Line a 9-inch pie pan with half the pie dough . Set aside. Combine mango, sugar, cornstarch , lemon juice , cinnamon in a bowl ; Stir until the sugar is dissolved. Transfer mango mixture into the prepared pie pan . Dot mixture with butter, then cover the upper crust . C...
Post a Comment
Read more
“A new take on a Mediterranean staple. This recipe enriches the flavor of your favorite hummus recipe by adding roasted garlic and smoked chipotle, and adds nutrition benefits with mild-tasting fresh spirulina.” Ingredients: 1 (15 ounce) can chickpeas, drained with liquid reserved 1/4 cup olive oil 1/4 cup tahini 1/2 lemon, juiced 1 tablespoon spirulina powder 1 clove roasted garlic, or more to taste 1 pinch salt 1 pinch smoked chipotle chile powder (optional) Directions:
Post a Comment
Read more