Archive for December 2nd, 2011

Black sea bass has pure white, delicate flesh that’s sweet and flavorful. It pairs well with the rich taste of pâté de foie gras. We purée the foie gras with champagne vinegar, peach nectar, shallots, and fresh ginger to create a novel vinaigrette for the grilled fish.

Prep: 5 minutes
Grill: 6 to 10 minutes.

– Fish grilling basket.

Foie gras, or “fatty liver,” is the enlarged liver of geese that have been continuously fed and fattened for several months. The goose liver is then soaked in a rich liquid such as port, generously seasoned, and baked. For pâté de foie gras, the fatty liver is puréed with other rich-tasting ingredients such as eggs and truffles. The texture is almost as remarkable as the flavor: silky smooth, with an unstoppable unctuousness that coats your palate long after the first taste. If you can’t find pâté de foie gras, another liver pâté would suffice, although you’ll miss out on the rich texture and flavor.

Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

1½ pounds sea bass fillets, about ¾ inch thick
1 teaspoon kosher salt
½ teaspoon ground black pepper
About 3 ounces (½ package) pâté de foie gras or other liver pâté
2 tablespoons champagne vinegar
2 tablespoons peach nectar, or apple juice
4 tablespoons extra-virgin olive oil
1 teaspoon minced shallot
½ teaspoon minced peeled gingerroot
Oil for coating grill grate and fish basket.

1. Heat the grill as directed. Preheat the fish grilling basket on the grill.
2. Pat the fish dry and sprinkle with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Let rest at room temperature for 15 minutes.
3. Purée the pâté, vinegar, peach nectar, 2 tablespoons of the olive oil, the shallot, the ginger, and the remaining ½ teaspoon salt and ¼ teaspoon pepper in a food processor or blender.
4. Brush the grill grate and coat it with oil. Coat the hot fish basket with oil. Coat the fillets with the remaining 2 tablespoons olive oil and put them in the basket. Put the basket on the grill, cover, and cook until the fish is just slightly filmy and moist in the center, 3 to 5 minutes per side. If your grill has a temperature gauge, it should stay at around 450°F.
5. Serve the fillets with the vinaigrette spooned over the top.

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