Recipe: Italian-style Sea Bass

Volare’s Chef Grossi serves up an Italian-style sea bass
Photograph by Joe Vaughn

Chef/proprietor Dino Grossi, of Volare Ristorante in Wixom, which celebrates its ninth anniversary this year, says he enjoys grilling at home year-round. His favorite wine to accompany this dish is Puligny-Montrachet.

Grilled Whole Mediterranean Sea Bass (serves 4)

4 whole Mediterranean sea bass, cleaned, scaled and fins removed (available at Whole Foods)
1 cup whole fresh basil leaves
1 cup whole fresh Italian parsley
1 cup whole fresh mint
1/4 cup extra-virgin olive oil, plus more for the fish
Kosher salt and pepper

> Toss herbs with extra-virgin olive oil, salt, and pepper. Stuff the cavity of each fish with 1/4 of the herb mixture.
> Brush each fish with the extra-virgin olive oil.
> Prepare a hot fire in a gas or charcoal grill.
> Place the fish on the grill to cook, 7 to 8 minutes per side.
> Serve with grilled vegetables and lemon.

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