Grilled Chilean Sea Bass and Asparagus with Sauce Gribiche
Ingredients (for two):
2 Chilean sea bass filets
olive oil
salt and pepper to taste
1 bunch asparagus
1 large egg
1 medium shallot, finely chopped (my roommate threw out my shallots, so I used 1/4 of a yellow onion)
2 T. lemon juice, or to taste
2 T. finely chopped parsley
2 T. finely chopped chervil (left this out - couldn’t find it at Whole Foods)
2 T. thinly sliced chives
Finely grated zest of ½ lemon
1 T. capers, rinsed and finely chopped
3 cornichons, finely chopped
¾ cup olive oil
Salt, to taste
Put the egg in a small saucepan, and cover with cold water. Place the pan over medium-high heat, and bring to a boil. As soon as it boils, remove the pan from the heat, cover it, and set a timer for 12 minutes. When the timer goes off, drain away the hot water and rinse the egg under cold water until it is thoroughly cool.
Meanwhile, combine the shallot and the lemon juice in a small bowl. Set aside to macerate while you prepare the rest of the sauce.
Combine the parsley, chives, lemon zest, capers, cornichons, and olive oil in a small bowl. Whisk well. Peel the egg, and then finely chop the yolk and dice the white. Add the egg to the bowl. Add the lemon juice, shallots, and a good pinch of salt, and whisk well. Taste, and adjust with more lemon juice and salt, if needed.
Fill a large, flat saucepan 3/4 full with water, add pinch of salt and asparagus. Bring to a boil over medium-high heat. Boil for three minutes. Remove asparagus and place in a bowl of ice water to cool.
Coat the fish with olive oil and salt and pepper to taste. My fish had the skin on, so I oiled my grill pan a bit as well. Grill the fish for approximately eight to ten minutes (depending on the thickness of the filet), turning twice.
When the fish is ready, transfer to plate and cover with two to three tablespoons of the sauce gribische and feel free to put a little on your asparagus. Enjoy!
More pics here.
3 years ago