Sea Bass with Orange and Paprika

Grilled Stuffed Portobello
August 11, 2016

For 2 medium (~350 gm) whole fish
2 medium Sea Bass, whole, cleaned
2 large shallots or 1 medium onion, chopped fine
Juice and Zest of 2 large oranges (wax-free; juice should equal ~200 ml)
30 ml Extra-Virgin Olive oil
1 tsp paprika (hot or sweet, as your taste prefers)
1 tsp sea salt (fine grind)


Combine all ingredients in a shallow bowl and add the fish. Coat the fish with the mixture and rub gently into the skin and inside cavity. Place the fish onto a large piece of aluminum foil, and pour the remaining mixture over the top. Close the aluminum and place onto the grill – your coals should be at a good heat. Leave to cook for 7-8 minutes, then open the foil and gently turn the fish over. Close the aluminum foil and cook for another 4-5 minutes,then open the foil again. Leave to cook for a final 3-4 minutes so the juices reduce and the skin is slightly crispy. Serve with the sauce.