Grilled Seabass

                                                                                                                      Grilled Seabass

                                                                                              INGREDIENTS
2 whole Seabass
Olive oil
Kosher salt and freshly ground pepper
1 large orange cut into thin slices
1 bunch tarragon
1 bunch parsley
Sherry Vinegar-Tarragon Vinaigrette, recipe follows

Aged Sherry Vinegar-Tarragon Vinaigrette:
1/4 cup aged sherry vinegar
1 small shallot, chopped
2 teaspoons Dijon mustard
3 tablespoons chopped fresh tarragon
Salt and freshly ground pepper
1/2 cup Spanish olive oil

                                                                                                    METHOD
Watch how to make this recipe.
Heat grill to medium-high heat. Brush the fish on both sides with olive oil and season with salt and pepper. Fill the cavities of both fish with orange slices, tarragon and parsley and place on the grill. Grill the fish for 6 to 7 minutes on each side. Remove from the grill, place on a platter and drizzle immediately with the Sherry Vinegar-Tarragon Vinaigrette.

Aged Sherry Vinegar-Tarragon Vinaigrette:
Combine vinegar, shallot, mustard, tarragon, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Adjust seasoning.