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SEA BASS FILLETS GRILLED ON A BED OF FIG LEAVES
To easily tell when the sea bass fillets
are done, use Volk's Cook'd Right® Sensor during preparation.
Serving
Size: 4
Ingredients
|
4 |
each |
sea bass fillet |
|
1/2 |
tsp. |
salt; as needed |
|
1/4 |
cup |
olive oil |
|
1 |
tbsp. |
fresh thyme leaves; chopped |
|
2 |
tbsp. |
flat-leaf parsley; chopped |
|
24 |
each |
fig leaves; grape or bay leaves can be substituted; as needed |
|
4 |
each |
lemon wedges |
Steps for Preparation
- Sprinkle the fillets with salt, brush with some of the olive oil, sprinkle with thyme and parsley, and let stand 30 minutes while grill is lit.
- Line a double-hinged grill with fig leaves and brush them lightly with oil. Place fillets over leaves and cover with more leaves. Fold and secure the grill.
- Grill quickly over hot fire on both sides until fish is just done.
- Check for doneness of each fillet using a Cook'd Right® Sensor.
- Quickly insert dark sensor tip into center of fillet. Wait 5-10 seconds.
- Remove sensor tip and check color.
- Continue checking with the same sensor until done.
- Discard sensor when finished.
- Fillet is done when tip of sensor is fully orange.
- Serve with lemon wedges.