Ingredients with Measurements:
- 4 sea bass fillets (6 oz each)
- 1/4 teaspoon saffron threads
- 1/4 cup hot water
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 medium tomatoes, chopped
- 1/4 cup fresh parsley, chopped
- 1 lemon, cut into wedges
Special equipment needed:
- Grill pan or outdoor grill
Step-by-step instructions:
1. Preheat grill pan or outdoor grill to medium-high heat.
2. In a small bowl, dissolve saffron threads in hot water and set aside.
3. In a separate bowl, mix together olive oil, minced garlic, salt, and black pepper.
4. Brush the mixture onto both sides of the sea bass fillets.
5. Place the fillets onto the grill and cook for 4-5 minutes on each side, or until cooked through.
6. While the fish is cooking, add the chopped tomatoes to the saffron mixture and stir.
7. Once the fish is cooked, remove from the grill and place onto a serving platter.
8. Spoon the saffron and tomato mixture over the fish.
9. Sprinkle chopped parsley over the top.
10. Serve with lemon wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Grill pan or outdoor grill should be preheated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 250
Fat: 11g
Carbohydrates: 5g
Protein: 33g
Sodium: 350mg
Substitutions for ingredients:
- Sea bass can be substituted with any white fish, such as cod or halibut.
- Saffron can be substituted with turmeric.
- Fresh parsley can be substituted with cilantro or basil.
Variations:
- Add sliced onions to the tomato and saffron mixture for added flavor.
- Use cherry tomatoes instead of chopped tomatoes.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Make sure to brush the fish with the olive oil and garlic mixture to prevent it from sticking to the grill.
- Use a fish spatula to flip the fillets on the grill.
- If using an outdoor grill, make sure to oil the grates before placing the fish on them.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the fish in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the grilled sea bass on a bed of sautéed spinach or roasted vegetables for a colorful presentation.
Garnishes:
Garnish with lemon wedges and additional chopped parsley.
Pairings:
This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Quinoa salad with cherry tomatoes and feta cheese
Troubleshooting advice:
- If the fish is sticking to the grill, make sure to brush it with the olive oil and garlic mixture before placing it on the grill.
- If the fish is not cooking through, increase the cooking time by 1-2 minutes on each side.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Saffron has been used in cooking for thousands of years and was highly prized by ancient civilizations for its medicinal properties.
Flavor profiles:
This dish has a delicate and slightly sweet flavor from the saffron and a tangy freshness from the tomatoes.
Serving suggestions:
Serve with a side of crusty bread to soak up the saffron and tomato sauce.
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