Grilled fillet of Sea Bass with Sauce Antiboise
You make sauce vierge (virgin sauce) with virgin olive oil, basil, garlic, tomatoes and perhaps some anchovies. Antiboise sauce, ostensibly from the Antibes, uses cilantro instead of basil.
Ingredients
- 4 sea bass filets (or halibut, snapper, cod)
- 1/2 lemon, grated zest only
- 1/2 orange, grated zest only
- ½ cup extra virgin olive oil, plus extra for drizzling
- 2 shallots, very finely diced
- 2 clovew garlic, crushed
- 1 cup coriander leaves, chopped
- 2 large plum tomatoes,chopped
- 2 T capers, chopped (optional)
- black pepper
- lemon juice, to taste
- Arugula and watercress leaves
Instructions
- Place the sea bass fillets in a large, shallow dish with the lemon and orange zest ¼ cup olive oil for 1 hour in the refrigerator.
- Place the remaining olive oil in a heavy-based frying pan.
- Add in the shallot and garlic and fry very gently until translucent.
- Add the coriander leaves and cook gently a minute or two.
- Add the tomatoes and warm gently, then add the capers. Season with salt and freshly ground pepper and the lemon juice.
- Preheat a grill until very hot.
- Remove the sea bass from the marinade and cook on the hot griddle, skin-side down, for 3 minutes, then turn and cook for 3 minutes on the remaining side.
- Spoon the tomato mixture onto four serving plates. Top each serving with a griddled sea bass fillet, then top with a few cress and arugula leaves. Drizzle with a little olive oil and serve at once.
