SALT - GRILLED SEABASS

SALT - GRILLED  SEABASS:
INGREDIENTS:     (serves 2-3)

700  g  seabass, trimmed and filleted
10-15  g  sea salt
1  bamboo leaves, as required
1  lemon wedges, to garnish

For burnt tomato relish
4  large tomatoes
2  onions, finely chopped
10  jalapeno peppers, finely chopped
15  g  fresh coriander leaves, chopped
10  ml  ginger juice
Chilli oil, to taste

METHOD:

• Skewer seabass fillets. Sprinkle a little water over the fillets and season with sea salt. Grill skin side down until crisp. Turn fillet over to cook the flesh side. Once cooked, remove skewers and place fillets on bamboo leaves.
• To make tomato relish, roast tomatoes either with a blowtorch or on the hob, until skin splits and chars. Cool. Remove skin and deseed. Dice into chunks.
• In a bowl, mix together diced tomato, onion, jalapeno pepper and coriander leaves.
• Add ginger juice and chilli oil.  Adjust seasoning. Set aside.
• Serve prepared seabass fillets with a slice of lemon and tomato relish.