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Preparation time
15 minutes
Total time:
30 minutes
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Ingredients
Zucchini
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4 medium zucchini, rinsed
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80 ml 1/3 cup olive oil
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To taste salt and pepper
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2 ml 1/2 tsp dried oregano
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1 large clove garlic, peeled and minced
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Pinch chili flakes
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45 ml 3 tbsp fresh mint, coarsely chopped
Striped bass
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5 ml 1 tsp fine sea salt
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5 ml 1 tsp paprika
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1 clove fresh garlic, finely minced
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5 ml 1 tsp black pepper
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4 fillets of 6 oz striped bass, with skin
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60 ml 4 tbsp olive oil
Cherry tomato and caper sauce
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60 ml 1/4 cup shallots, finely chopped
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2 ml 1/2 tsp oregano
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37 ml 2 1/2 tbsp capers, drained and rinsed
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200 g cherry tomatoes, halved (around 10 tomatoes)
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5 ml 1 tsp sea salt
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2 ml 1/2 tsp black pepper
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15 ml 1 tbsp butter
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15 ml 1 tbsp aged balsamic vinegar
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Directions
Zucchini
- Preheat the BBQ to high. Brush the grates lightly with olive oil.
- Cut the zucchini lengthwise into four wedges. Mix the olive oil, salt, pepper, oregano, garlic, and chili flakes in a bowl, then add the zucchini wedges and toss to coat.
- Cook the zucchini on the BBQ, turning every so often until fork-tender.
- Arrange the zucchini in a platter and scatter the fresh mint on top. Serve at room temperature.
Striped bass
- In a small bowl, combine the salt, paprika, garlic, and pepper. Mix thoroughly.
- Place the fillets skin-side down on the baking sheet. Drizzle with 2 tbsp of olive oil and sprinkle with the spice mix.
- Place the fish on one side of the BBQ, skin-side down. Grill until the fish is cooked through (5–6 minutes per side).
Tomato and caper sauce
- While the fillets are cooking, make the tomato and caper sauce.
- Place a stainless-steel pan on the other side of the BBQ.
- Heat 2 tbsp of olive oil. Add the chopped shallots, oregano, capers, and tomatoes. Cook for 3–5 minutes, stirring often.
- Add the butter and balsamic vinegar. Cook for 2–3 minutes.
- When the fish is done, remove it from the BBQ and spoon the tomato and caper mixture over the fish. Serve with the zucchini.
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