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Grilled Sea Bass with Samphire and Aioli

This recipe is full of unique and sophisticated flavors. Perfect for a special occasion or just because you're feeling exotic, this Grilled Sea Bass with Samphire and Aioli will satisfy any seafood or barbecue craving.


If you don't have a blender for the aioli, crush the garlic finely and whisk with the egg, lime juice and Dijon. While whisking gradually add the olive oil until you have a thick sauce.


  • 1 sea bass, about 1.5 kg
  • 1 bulb of fresh fennel, chopped with sprigs left on
  • 2 garlic cloves, chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 300 grams samphire, tough stalk trimmed, leaving tender sprigs
  • 2 tablespoons margarine
  • juice of 1/4 of a lime
  • 2 egg yolks
  • 1 Dijon mustard
  • 1 garlic clove, finely chopped
  • juice of half a lime
  • 300 milliliters olive oil


  1. Bring a barbecue to a medium low heat.
  2. Fill the cavity of the fish with the fennel, garlic, and rosemary sprigs.
  3. Season with a little salt and pepper and place it in a barbecue fish rack.
  4. Cook for 7 to 8 minutes on each side. The fish is ready when its eyes are opaque and the flesh is firm to touch. Serve or keep warm until ready to serve.
  5. Thoroughly rinse the samphire in water. Bring some water to the boil in the bottom of a steamer.
  6. Place the samphire in the top half of the steamer and steam it for 3-5 minutes until just tender and hot.
  7. Toss the samphire in a bowl with the margarine, lime juice, and freshly ground black pepper. Serve or keep warm until ready to serve.
  8. Place the egg yolks in a blender with the garlic, lime juice, Dijon mustard and a pinch of salt.
  9. Process it briefly so that the garlic is pureed.
  10. With the motor running, gradually add the olive oil until you have a thick emulsion (like mayonnaise). Serve at once or cover and refrigerate it up to an hour in advance.
  11. Place the samphire on a large serving plate. Place the sea bass on the bed of samphire and serve the fish with the garlic aioli.

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