Recipe: Grilled Marinated Sea Bass with Shrimp

Bill Dorrler, executive chef of Due Mari in New Brunswick (left, with GM François Rousseau), chooses a recipe for Mediterranean Sea Bass, which he prizes "for its superb flavor and texture."

Photo by Erik Rank.

"Another reason for choosing this fish," Dorrler says, "is for its excellent grilling ability, which I thought would be perfect for the summer months. And it’s versatile, as it would pair well with a simple salad and/or most seasonal vegetables."


Ingredients: (Makes four servings)


•    Olive Oil: 5 Tablespoons
•    Thyme: 1 Sprig
•    Bay Leaf: 1

•    Branzino: 4 (400-600 grams each, butterflied and cleaned) Note: Rainbow Trout is a good substitute if Branzino is unavailable
•    Laughing Bird Shrimp: ½ pound, peeled and deveined (or any high quality white shrimp)
•    Broccoli Rabe: 1 bunch, blanched and cut in 1 inch pieces
•    Garlic: 2 cloves, whole
•    Black Olives: 2 ounces, pitted and chopped
•    Tomato: 1, diced
•    Chili Flakes: to taste
•    Olive Oil: 2-3 Tablespoons
•    Salt and Pepper

Instructions: Marinate the fish in a non-reactive glass bowl with olive oil, thyme, and bay leaf for up to 1 hour. Pre-heat grill to high heat. Rub oil with a towel on grill grates to prevent sticking. Place fish on grill, flesh side down, so that the fish lays 10 o’clock to 4 o’clock. (First, shake off any excess oil to prevent fire).

Cook approximately 2 minutes and then rotate fish to face 2 o’clock and 8 o’clock. Cook approximately 2 minutes more. Flip the fish over, so skin side is down. Cook 2 minutes longer. Remove fish from grill and keep warm. In sauté pan, high heat, add oil and garlic. Cook until lightly browned. Remove and discard garlic.

Add broccoli rabe, chili flakes, tomato, olives, and shrimp. Cook until shrimp are brightly pink or approximately 3 minutes. Season with salt and pepper. Place fish on plate and top with broccoli rabe and shrimp mixture. Drizzle with olive oil. Serve.

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