Stone Bass / Meagre

COOKING EVERY FISH IN THE WORLD 🐟 🌍
Episode 46 (Part 2) – Stone Bass / Meagre
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BIN: Argyrosomus regius
FR: Maigre
GER: Adlerfisch
IT: Ombrina / bocca d‘oro
ESP: Perca regia / corvina
CRO-SRB: Hama
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Grilled fish tail and fillet with two vinaigrettes.
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Ingredients (serves 2):
1 stone bass tail
Chicken jus vinaigrette:
75ml chicken jus
2 tbsp cider vinegar
1 tsp olive oil
2 tbsp diced tomatoes
1 tbsp basil chiffonade
Sherry vinaigrette:
2 tbsp olive oil
4 tsp sherry vinegar
2 tbsp chopped parsley
2 tbsp chopped chives
2 tbsp minced shallots
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Recipe:
1. Fillet and prep the fish tail as demonstrated in this video.

2. Vinaigrettes: combine all ingredients for the respective vinaigrettes and whisk together.

3. Grilled fish: start by searing the tail skin-down over high heat for 4 minutes, then place the boneless fillet onto the grill skin side down. Flip the tail on its bone side, reduce the heat to low and continue cooking for another 8-10 minutes. Enjoy!