This delicious braaied chimichurri seabass with roasted sweet potatoes and relish is seasoned to perfection. Start the fire 30 minutes before you are done prepping the raw ingredients. Make sure that the coals are hot. The trick is to get all the ingredients cooked and finished at the same time. Rub the seabass skin with olive oil so that it doesn’t stick, but the grill must be HOT. The fish must be left untouched once it is on the braai.
Recipe by Allistaire Lawrence
Braaied chimichurri seabass with roasted sweet potatoes and relish
Ingredients
Chimichurri sauce
- 50g fresh flat-leaf parsley, chopped
- 50g fresh coriander, chopped
- 50g onion, chopped
- 20ml (4 tsp) fresh garlic, chopped
- 120ml olive oil
- 40ml red wine vinegar
- 20ml (4 tsp) lemon juice
- salt and freshly ground black pepper, to taste
- 3 x 120g seabass
- salt and freshly ground black pepper, to taste
- 2 sweet potatoes
Tomato, olive and onion relish
- 500g baby tomatoes, halved
- 200g Kalamata olives, pitted
- 120g baby onions, sliced
- 60ml (¼ cup) olive oil
- 30ml (2 tbsp) balsamic vinegar
- 50g fresh basil, chopped
- salt and freshly ground black pepper, to taste
Instructions
Mix the chimichurri ingredients together and allow to emulsify.
Slice the fish into 6cm portionsand season.
Place the fish into some of the chimichurri sauce and marinate for 1 hour. Refrigerate the remaining sauce for later use.
Slice the sweet potato into 5mm discs.
Place the sweet potato in a shallow plate and lightly cover with some of the chimichurri sauce.
For the relish, place all the ingredients in a mixing bowl and mix well to ensure they are coated with the liquid. Season.
Place a sheet of foil in a deep-side plate and put the relish mixture in the centre.
Lift up the corners of the foil and twist together to form a tight parcel so that liquid and steam cannot escape.
Once the braai is ready, place the potatoes on the outer edge of the grill, where the heat is less intense, to slowly start cooking. Place the foil parcel closer to the centre of the braai grill.
Turn the potatoes after 12 minutes and then place the fish on the braai, skin side down.
Before you remove the potatoes, turn the fish. The skin must not stick to the grill and should be crispy but not charred.
Serve the fish with the relish, a drizzle of lemon juice and the remaining chimichurri dressing.
Notes
To drink: Delheim Pinotage Rose stays the course with the herby spice in the chimichurri due to its fruitiness.
