Izgara Levrek Recipe
Char – grilled sea bass cooked on charcoal.
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Ingredients
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Sea Bass and Marinade
For Grilling and Serving
Method
Sea Bass and Marinade
- 1
Prepare fish
Rinse the sea bass under cold water and pat dry thoroughly with paper towels, inside the cavity and outside. Use a sharp knife to make 2–3 shallow diagonal slashes through the skin on each side of the fish; this helps even cooking and lets the marinade penetrate.
- 2
Make marinade
In a small bowl combine the sliced garlic, lemon juice, extra-virgin olive oil, chopped parsley, chopped oregano (if using), sea salt, and black pepper. Whisk until blended.
- 3
Marinate fish
Place the fish on a tray or in a shallow dish. Rub a tablespoon of olive oil over the outside of each fish. Spoon or brush half of the marinade inside each cavity and into the slashes on both sides of the fish; reserve the remaining marinade for brushing while grilling. Let the fish rest at room temperature for 20–30 minutes (or refrigerate for up to 1 hour), uncovered if possible to help the skin dry slightly for better charring.
For Grilling and Serving
- 4
Prepare charcoal grill
Light charcoal and build a medium-high fire with a two-zone setup if possible (hot coals on one side, cooler side for finishing). Allow coals to ash over and reach an even medium-high heat (about 400–450°F / 200–230°C at grate). Spread coals for direct heat where you will sear, and leave a cooler zone to move fish if it begins to char too quickly.
- 5
- 6
Grill fish
Place the sea bass directly over the hot part of the grill, skin-side down. Grill undisturbed for 4–6 minutes until the skin is well charred and releases easily from the grate. Brush the reserved marinade over the top of the fish once or twice during this time. Using a wide spatula (or two spatulas/tongs for support), carefully flip the fish and continue grilling on the flesh side for 3–5 minutes, or until the internal temperature at the thickest part reaches 58–62°C (136–144°F) and the flesh is opaque and flakes easily. If the skin is charring too quickly, move the fish to the cooler side and finish covered for a couple minutes.
- 7
- 8
Serve
Serve whole or portioned with extra lemon wedges and a simple side (grilled vegetables, rice pilaf, or salad). Leftovers can be flaked and used cold in salads.