Grilled Sea Bass

Bass, whole (or sardine, mackerel, or flounder)
Citrus Vinaigrette
Salt & pepper to taste

For the salad:
Seasonal greens (The salad greens and vegetables should be whatever is seasonal and in the markets.  Choose ingredients you like and maybe one new ingredient for fun.)
Raw vegetables
Small potatoes
Green Beans


1. Fillet the fish, but leave the skin on. (The skill will peel off after the fish is cooked.)
2. Coat the fillets in this vinaigrette and allow to sit for half an hour.
3. Fire your grill a half an hour before you would like to eat.  Burn the wood down to a nice bed of hot coals.  Grill the fish on the skin side for five to 10 minutes, until it looks opaque.
4. Roll the filet over and peel off the skin, then transfer to the salad greens.

To make the salad: 
1. Wash the greens and raw vegetables, and boil potatoes or beans if you’re using them.  Plate the salad while the fish is on the grill.  Drizzle with citrus vinaigrette.  

Recipe courtesy of Jason Bond, Bondir, 2010.

Heather Atwood of "Food For Thought," the food columnist for the Gloucester Times visited with Jason Bond just prior to opening his new restaurant Bondir. He showed her how he roasts a fresh sea bass in an open fire in his firplace at the location for the restaurant. The bass is seasoned before and after with a citrus vinaigrette with fresh hops and served over a bed of fresh, local greens, potatoes and poached egg.

Grilled Roasted Bass
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