25 May, 2007
Grilled Sea Bass, Papillote Style, with Lemon and Olives
Posted in : Grilling, Recipes, Seafood on by : SpiceGuy
Papillote means cooked in a package…
Ingredients
4 sea bass, snapper, or striped bass fillets (7 oz. each), skin on
2 cloves garlic, peeled and very thinly sliced
2 tablespoons chopped fresh tarragon leaves
1 lemon, peeled and separated into segments
2 cups assorted olives such as Nicoise, Kalamata, and Picholine, pitted
2 tablespoons chopped fresh chives
1/4 cup extra-virgin olive oil
1/4 cup dry white wine
1/4 cup bottled clam juice
Coarse salt
Freshly ground black pepper
Aluminum foil
Directions
Fire up the grill to high heat.
To keep the fish from curling when cooked, score the skin diagonally at 1-inch intervals using a razor blade or very sharp, very thin-bladed knife.
Scatter the garlic, tarragon, lemon segments, olives, and chives over aluminum foil with the sides turned up to avoid spilling. Drizzle with the olive oil, wine, and clam juice.
Season the fish fillets on both sides with salt and pepper and arrange, skin side up, on the foil without crowding (you can also make individual packages to make it easier to move the fish around on the grill). Cover with another sheet of aluminum foil and crimp the sheets of foil together around the edges to seal the contents, pressing gently on the top to release any excess air.
Place the packages on a grill set to high and cook, depending on the thickness of the fillet, 8-12 minutes. For easy cleanup, serve in the package. This dish is also delicious served cold.
Thanks for the recipe Steven.