Barbecued Sea Bass Escabeche Recipe
This barbecued sea bass escabeche recipe from Marcello Tully is wrapped in banana leaves before cooking.
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Cooking tools:
- Grill
- Aluminum foil
Ingredients
- 4 whole sea bass, cleaned and gutted
- 100ml of fresh orange juice
- salt
- freshly ground black pepper
- 4 banana leaves, for cooking (optional)
- 500g of tomatoes, skinned and deseeded
- 50g of onion, chopped
- 2 garlic cloves, finely chopped
- 60g of red pepper, chopped
- 5g of fresh coriander, chopped, plus extra to garnish
- 20ml of lime juice
- 5g of sugar
- 1 dash of sunflower oil
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