Simple Summer Grills With Extra Virgin Olive Oil
If your barbeque is out of hiding for the year and you are ready to cook up a storm for your al fresco feast, why not consider using extra virgin olive oil to glaze your food before you show it the heat? Drizzling extra virgin olive oil over a grilled sea bass adds a new dimension to this tasty fish.
According to Eat this Not That extra virgin olive oil has a lower smoke point than other fats at around 320 degrees Fahrenheit.
However, the more refined the olive oil is, the higher the smoke point is. So, high-quality extra virgin olive oils such as Morocco Gold are the best to use when cooking at high temps.
We thought we would give you some go-to recipes to make your grilled sea bass with Morocco Gold!
- 4 whole sea bass, scaled and gutted, from the fish counter
- 4 tbsp Morocco Gold Extra Virgin Olive Oil
For the Dressing
- Reheat the grill to very hot. Meanwhile, rinse the sea bass in cold water and dry thoroughly with kitchen paper. Make 3 cuts on each side of the fish just to the bone.
- Use your fingers to generously cover in olive oil and season with salt on both sides. Lay the sea bass on a wire rack in a baking tray. Place the baking tray 12cm below the grill.
- Grill each side for about 6 minutes. The skin will start to blister brown and the flesh at each cut will become white when cooked.
- To make the dressing: mix together the extra virgin olive oil with the lemon juice and garlic in a small serving jug. Drizzle the flavoured oil over the grilled sea bass and serve with crushed new potatoes and steamed asparagus.