GRILLED FISH PACIFICO STYLE WITH SIDE VEGETABLES

A crowd-pleasing meal that’s satisfying without being too filling or spicy.

INGREDIENTS

90 ml olive oil, plus extra to brush fish

1⁄ bunch of cilantro 2

1 garlic clove, peeled 1 pinch of fresh oregano

Salt and pepper

1 whole (600-800 g) European sea bass, butterflied, head removed

60 ml olive oil 30 g salt 1 red bell pepper 1 large zucchini 1 red onion cut

1⁄ bunch of asparagus 2

1 poblano pepper 1 lime 1 package corn tortillas 1 jar salsa verde (optional)

METHOD

In a food processor or blender, combine olive oil, cilantro, garlic, oregano and a pinch each of salt and pepper; blend until smooth

Slice the vegetables and place in bowl or tray with blended marinade

Preheat the barbecue to 450 F

Brush fish with olive oil and season with salt

Put fish on grill with skin side up for 4 minutes

Now add vegetables to grill; cook until lightly charred

Reduce barbecue heat to medium; flip fish and cook for another 5 minutes

Remove vegetables from grill and place on wood board; once slightly cooled, place in serving bowl

Remove the fish from the grill and finish with olive oil and salt; place on serving platter

Heat tortilla on grill; 2 minutes on each side (place in napkin to maintain heat once done)

Serve fish with warm tortillas and finish with squeeze of fresh lime and salsa verde, if desired