Bar Du Chili Grillé Recipe

Prepare Fish

Pat the Chilean bass fillets dry with paper towels. Score the skin lightly in two or three shallow diagonal slashes to prevent curling.

In a shallow dish, whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp sea salt and 1/2 tsp freshly ground black pepper.

Place fillets skin-side down in the marinade, turning to coat. Let rest at room temperature for 15–20 minutes (or refrigerate up to 1 hour). Remove from refrigerator 20 minutes before grilling to come to room temperature if chilled.

Prep Chilies and Lemons

Wash chilies and lemons. Slice the red chilies into 1/4-inch rounds (remove seeds if you prefer milder heat). If using the green chili, finely chop. Thinly slice the 2 lemons crosswise into rounds, remove seeds as you slice.

In a small saucepan, combine 4 tbs olive oil, 2 sliced garlic cloves, 2 tbs water, 2 tsp granulated sugar, 1 tbs white wine vinegar and 3/4 tsp kosher salt. Warm gently over medium-low heat until the oil is shimmering and the garlic softens, about 2–3 minutes (do not brown the garlic).

Add the sliced lemons and chilies to the pan in a single layer or gently folded so everything is coated. Maintain a low simmer and cook, stirring occasionally, until the lemons are softened and translucent and the chilies are softened, about 15–20 minutes. If the liquid reduces too quickly, add up to 1–2 tbs water to keep a glossy confit.

Taste and adjust seasoning with a pinch more salt or a splash more vinegar if you want brighter acidity. Remove from heat and let cool slightly; the confit will thicken as it cools. You can prepare this up to 3 days ahead and refrigerate in a sealed jar (bring to room temperature before serving).

Preheat Grill

Preheat a gas or charcoal grill to medium-high (around 400–425°F / 200–220°C). Oil the grates well to prevent sticking.

Pat excess marinade off the fillets so oil and spices remain but do not drip. Place the bass fillets skin-side down on the hot grill. Grill, undisturbed, for 4–6 minutes depending on thickness, until the skin is crisp and easily releases from the grates.

Flip carefully and grill the flesh side for 2–4 minutes more, until the fish registers 125–130°F (52–54°C) for medium-rare to medium, or cooked through to your preference. Do not overcook—Chilean bass should remain moist and flaky.

Transfer fillets to a warm plate skin-side up and rest 2–3 minutes. Spoon a generous portion of the chilli and lemon confit over each fillet. Sprinkle with flaky sea salt and chopped cilantro (or parsley). Add microgreens or baby arugula, if using, and serve with lemon wedges.

Serve immediately as part of Le Menu Iftar with rice, roasted vegetables or a light salad.