Sea Bass in Citrus Wine Marinade

fish citrus wine

Fish was something I had not worked much with because it was something that my mother never worked much with. The thing is that I actually do love seafood-but how can I say that I love seafood and only know how to cook up a slab of salmon? The answer is that I cannot.

And seafood is everywhere in France-which makes sense in a country that is surrounded by the Atlantic Ocean and the Mediterranean Sea. So, it also follows my goal of posting internationally-inspired recipes.

I do have another reason for this recipe-I fed a family of three for a grand total of less than 2 euros each-including fish, carmelized onions, rice, and a nice glass of dry, white wine. Now, I have no idea what a bottle of wine would cost in the US, but you can use cooking wine in this recipe and accompany your meal with any refreshing beverage of your choice.

So lets assemble a few ingredients, shall we?

-OUR FISH is SUPER IMPORTANT: 2 whole seabass or cod, as a substitute- gutted and scaled (maybe one day I will make that culinary effort, but if the guy behind the fish counter will do it for me…I say why not!?)

There are other substitutes (such as halibut), but I as I said, I am not a fish connoisseur and my recipe takes into account the fact that I marinated and grilled the whole fish on the plancha.

-5 TBS Olive oil

-8 TBS white wine (cooking wine, or a cheap drinking wine)

-150 ml lemon juice

-50 ml lime juice

-1 lemon, cut into slices

-1 large onion, cut into rings

-1 1/2 tsp mustard (dijon, moutarde à l’ancienne)

-1 tsp ground coriander

1 tsp salt

-chives for decoration



-Mix everything but the chives and place into a receptacle with the fish. Let it marinate in the refrigerator for at least 2 hours.

-Heat the grill or the plancha. If you are using a plancha, oil the cooking surface. Place fish and half of the marinade on grill. Cook one side for 5-6 minutes, until cooked. Then flip and pour the rest of the marinade on the grill. Cook another 5-6 minutes. Serve the fish over a bed of rice.

If you’ve never served a whole fish before and would like to know how to debone a whole fish, you can google it and watch a video. In one that I watched, it said for informal gatherings you could even serve as is. So the choice is certainly up to you.

We really liked this because it was light, moist and flavorful. A perfect use of both French and Mediterranean ingredients for a summer meal to be enjoyed sitting on the deck with the whole family.






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