Seabass with Chilli, Ginger and Lime
By Morrisons
Published on 14 May 2021
If you don’t fancy whole fish, ask our Fishmonger to fillet it for you. They’ll even give you some flavoured butter to pop inside the foil parcel. Oily fish such as mackerel or salmon can go straight on the grill – a skewer inserted on either side will help you turn it.Time and servings
35 minsTotal time
4Servings
10 minsPrep time
25 minsCooking time
Ingredients
- 1 tbsp of light soy sauce
- 2 whole of sea bass, cleaned
- 1 large of red chilli, deseeded and thinly sliced
- 3 sprigs of fresh coriander
- 1 tsp of clear honey
- 2 cloves of garlic, peeled and crushed
- 5 cm of fresh root ginger, peeled and grated
- 3 limes
Method
Step 1
Slash each side of the fish two or three times with a sharp knife.Step 2
Finely grate the rind of 1 lime and squeeze out the juice into a shallow dish large enough to hold both fish in a single layer.Step 3
Stir in the chilli, garlic, ginger, soy sauce and honey. Add the fish and turn to coat.Step 4
Cover and refrigerate for 20-30 minutes, turning once.Step 5
Place each fish on a double layer of foil. Season with salt and freshly ground black pepper.Step 6
Tuck a couple of sprigs of coriander into the cavity of each fish. Thinly slice the second lime and arrange over the fish. Drizzle over the marinade and enclose in the foil.Step 7
Cook over medium-hot coals, away from direct heat, for 10-12 minutes on each side until the fish is cooked through and flakes easily. (If you have a hinged rack this is an ideal way to enclose the fish for easy turning on the barbecue.)Step 8
Finish with a squeeze of the remaining lime before serving.