Grilled Sea Bass with Parsley-Anchovy Sauce
- TOTAL TIME:
- SERVINGS: 6
Hugo Matheson and Kimbal Musk like grilling whole fish because it keeps the flesh moist and tender while also making the skin supercrispyplus there's less waste.
- 9 oil-packed anchovy fillets, drained
- 3 garlic cloves
- 1 large serrano chile, seeded
- 1/4 cup fresh lemon juice, plus lemon wedges for serving
- 1 1/2 cups flat-leaf parsley leaves
- 6 tablespoons extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper
- Three 2-pound sea bass, pan-dressed
- 18 small thyme sprigs
- In a food processor, combine the anchovies, garlic, serrano and lemon juice and process until finely chopped. Add the parsley and pulse until finely chopped. Add the 6 tablespoons of olive oil, season the sauce with salt and pepper and pulse just to combine. Transfer to a bowl.
- Light a grill. Make 3 slashes in both sides of each fish at 2-inch intervals; be sure to slice to the bone. Tuck a thyme sprig into each slash. Season the fish with salt and pepper; brush with oil. Brush the grate with oil and grill the fish over high heat, turning once, until it flakes easily with a fork, about 15 minutes. Alternatively, preheat the broiler and position a rack 10 inches from the heat. Place the fish on a sturdy baking sheet, brush generously with oil and broil, turning once, about 20 minutes.
- Transfer the fish to a large platter and serve with the sauce and lemon wedges.
A current trend in California wine is low- or no-oak Chardonnay, a retreat from buttery styles and perfect for this delicate, flavorful sea bass.