This summer’s heat wave has been unrelenting, with many places in our area reaching more than 100 degrees. Who feels like heating up the kitchen in this weather? Not I, but I still like to eat well, and can only eat out so often or get takeout before I crave a home cooked meal. This sea bass dish is so simple to make, when you use a disposable aluminum pan on your grill. It keeps the heat outdoors; it’s delicious and good for you too. I cooked the tomatoes in the pan for a few minutes first, before adding the fish, because the fish takes only five minutes on a hot grill, not enough time for the tomatoes to soften, especially since some of them aren’t on the bottom of the pan in direct contact with the hottest part of the pan. Just snuggle all the ingredients in the pan. It’s easy for us to get locally caught sea bass this time of year, but if you don’t have access to it, use another type of fileted fish, like flounder, branzino or snapper. Make sure to use abundant minced herbs. In this case, I used chives, thyme and parsley.In addition to the capers and olives, I added a couple of small hot peppers to give it a bit more tang. It really wasn’t very hot since I didn’t split the peppers and expose the seeds, so give it a try. I also added some pickled green peppers and they gave it some zip too.
It took only five minutes to cook on the grill, resulting in this flavorful, easy-to-make meal fit for company. I’ll be making this many times before the summer is over, substituting whatever is the freshest catch in the fish market that day. If your fish is thicker, just leave it for a longer time on the grill.
I served it with some rice (and other vegetables not shown). I’ve even been known to plug in my rice cooker in an outlet outdoors, eliminating the need to turn on the indoor burners entirely.
Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more)- one pound sea bass (or any other filleted fish like flounder, branzino, etc.)
- 2 tablespoons olive oil
- 2 tablespoons butter
- about 6 to 8 cherry or grape tomatoes, cut in half or quartered if large
- about a dozen olives, pitted
- 2 tablespoons capers
- a couple of red hot peppers
- a few green pickled peppers
- minced fresh herbs (I used thyme, parsley and chives)
- half a lemon
- salt and pepper
- a disposable aluminum pan
- Place the olive oil and butter in the disposable pan.
- Add the chopped tomatoes, a litlte salt and pepper and place the pan on top of a grill.
- Cook the tomatoes for about five minutes to soften a little, because the fish will take only five minutes and in the tomatoes won’t soften enough if you wait to put them in when you put in the fish.
- Meanwhile, season the fish with salt and pepper and the herbs.
- After the tomatoes have cooked for five minutes, remove the pan from the grill and add the fish to the disposable pan, flipping them in the butter and olive oil once to moisten the fish.
- More liquid will be released from the fish after a few minutes.
- Add the rest of the ingredients, spreading them evenly around the pan.
- Place the pan on the hot grill once again, and close the lid on the grill.
- Cook for about 5 minutes, longer if the fish is thick.
- Remove to a serving platter aand enjoy.
