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Sea bass on the grill
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
6 servings
Eliane viveiros
@lianny- Ingredients
- Recipe
- Sea bass weighing approximately 1kg1 unit(s)
- Butter50 g
- Cognac to taste
- Parsley and green onions to taste
- Oil to taste
- Lemon to taste
- Garlic to taste
- Salt to taste
- Black pepper to taste
- Remove the scales from the fish, cut off the tail and fins, remove the viscera, wash and drain well.
- Season with salt, pepper and lemon. If you want, you can also add a clove of crushed garlic.
- Place the fish in a deep dish and top with parsley and chives. Drizzle with a little oil and leave to macerate for two hours, turning occasionally to get the flavor evenly.
- About 10 minutes before putting the fish on the grill, remove it from the seasoning and let it drain well.
- Then place on a hot grill. Arrange the parsley and chives in which the sea bass was macerating on top and roast it on both sides, taking care to brush with the melted butter.
- Before taking it to the table, drizzle the sea bass with a little brandy and set it on fire.
- Serve immediately with a side of potato chips.
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