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Grilled Sea Bass With Citrus Fruit

Sea bass is a beautiful fish with a soft, dense texture and a delicate flavour. In this recipe it is complemented by citrus fruits and fruity olive oil.

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1 small grapefruit
1 orange
1 lemon
1 sea bass, about 1.5kg/3-3˝ lb, cleaned and scaled
6 fresh basil sprigs
45ml/3 tbsp olive oil
4-6 shallots, halved
60ml/4 tbsp dry white wine
15g/˝oz/1 tbsp butter
Salt and freshly ground black pepper
Fresh dill, to garnish


Serves: 6


1. Using a vegetable peeler, remove the rind from the grapefruit, orange and lemon. Cut into thin julienne strips. Peel the pith from the fruits and, working over a bowl to catch the juices, cut out the segments from the grapefruit and the orange and set aside for the garnish. Slice the lemon thickly.

2. Season the cavity of the fish with salt and pepper and slash the flesh three times on each side. Reserving a few basil sprigs for the garnish, fill the cavity with the remaining basil, the lemon slices and half the julienne strips of citrus rind. Brush with olive oil and cook on a low-medium barbecue for about 20 minutes, basting occasionally and turning once.

3. Meanwhile, heat 15ml/1 tbsp olive oil in a pan and cook the shallots gently until soft. Add the wine and 30-45ml/2-3 tbsp of the fruit juice to the pan. Bring to the boil over a high heat, stirring. Stir in the remaining julienne strips of rind and boil for 2-3 minutes, then whisk in the butter.

4. When the fish is cooked, transfer it to a serving dish. Remove and discard the cavity stuffing. Spoon the shallots and sauce around the fish and garnish with fresh dill sprigs, the reserved basil and segments of grapefruit and orange.

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