Ingredients for Grilled Salt-and-Pepper Black Bass with Curry Verde

• 240ml grapeseed or other neutral oil, divided, plus more for grill

• 1 tablespoon vadouvan or other curry powder

• 1 green chilli (such as serrano or jalapeño), finely chopped

• 1 (1") morceau de gingembre, pelé, finement râpé

• 1 gousse d'ail, finement râpée

• 1 1/2 cups finely chopped coriander, plus 1 cup leaves with tender stems

• 3 cuillères à soupe de jus de citron vert frais, divisé

• Sel kasher

• 2 (1 1/2–2-lb.) head-on black sea bass or other whole fish, cleaned

• 8 spring onions, 4 whole, 4 very thinly sliced on a diagonal

• Poivre noir fraîchement moulu

• Quartiers de citron (pour servir)

• Sel de mer en flocons

Prepare a grill for medium heat. Heat 120ml oil in a small skillet over medium. Once oil is shimmering, stir in vadouvan and remove skillet from heat (it should foam a little). Let cool in pan.

Combine curry oil, chilli, ginger, garlic, chopped coriander, and 2 tablespoons lime juice in a small bowl. Season curry verde with kosher salt and set aside.

Place fish on a cutting board and pat dry thoroughly with paper towels (inside and out). Using a sharp knife, make slashes crosswise on a diagonal along the body every 2" on both sides, cutting all the way down to the bones (this will help the fish cook evenly). Place fish and 4 whole spring onions on a rimmed baking sheet; season fish generously inside and out with kosher salt and pepper. Drizzle fish and spring onions with remaining 120ml oil (this may seem like a lot, but it’s the best way to prevent the fish from sticking to the grate).

Clean and oil grate, then immediately place fish and whole spring onions on grill. Grill, turning spring onions occasionally, until lightly charred all over, about 4 minutes. Transfer to a cutting board. Continue to grill fish, undisturbed, 8–10 minutes. Lift up slightly from one edge to see if skin is puffed and lightly charred and easily releases from grate. If fish is not ready, let it grill another minute or so, then try again. Once it releases easily, gently slide 2 large metal spatulas underneath and turn onto second side. Grill until the other side is lightly charred and skin is puffed, 8–10 minutes, depending on size of fish.

Finely chop grilled spring onions and add to reserved curry verde.

Toss sliced spring onions, coriander leaves, and remaining 1 tablespoon lime juice with a pinch of kosher salt in a medium bowl.

Spoon curry verde on a platter and set fish on top. Scatter spring onion mixture over and sprinkle with sea salt.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.