GRILLED SEA BASS WITH FRESH ARTICHOKE SALAD / LOUP DE MER GRILLE' AUX ARTICHAUT

Grilled Sea Bass With Fresh Artichoke Salad / Loup de Mer Grille' aux Artichaut image

Number Of Ingredients 14

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Ingredients

FOR THE FISH AND MARINADE:
2 sea bass, , whole (each about 2 pounds), cleaned and trimmed of fins, heads and tails left on
salt, coarse (kosher or sea) and freshly ground black pepper to taste
2 tablespoons olive oil, extra-virgin, plus additional for brushing
FOR THE ARTICHOKE SALAD:
16 fresh artichokes, baby (see note)
2 tablespoons lemon juice, fresh
1 tomato, large, or 2 small, fresh, ripe, peeled and seeded then cut into 1/4-inch dice
8 basil leaves, fresh, thinly slivered
2 tablespoons chives, finely chopped, fresh or scallion greens
1 clove garlic, small, minced
1 anchovy fillet, canned, drained and finely chopped or 1 teaspoon anchovy paste (optional)
1/4 cup olive oil, extra-virgin
salt and freshly ground black pepper, to taste

Steps:

1. Preheat the grill to medium-high.2. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 3 diagonal slashes, to the bone, in each side of each fish. Season the fish, inside and out (including the side slashes), with salt and pepper and brush both sides with 2 tablespoons oil. Set aside to marinate for 20 minutes.3. Meanwhile, prepare the artichoke salad. Tear the green outer leaves off the artichokes and cut off the ends of the stems using a sharp knife. Cut the artichokes into paper-thin slices, preferably on a mandoline, or by hand. Toss them with the lemon juice in a nonreactive bowl.4. Add the tomato, basil, chives, garlic, anchovy (if using), and oil to the artichokes and toss gently but thoroughly to mix. Add salt and pepper to taste the mixture should be highly seasoned. Set aside.5. When ready to cook, brush each fish lightly on both sides with additional oil and sprinkle with more salt and pepper. If you're worried about the fish sticking, use hinged fish grilling baskets otherwise, oil the grate and place both fish directly on it. Grill until the skin on the first side is dark and crisp and the flesh is cooked through to the bone on that side, 8 to 10 minutes. Turn each fish carefully with a long spatula and cook on the second side until the flesh breaks into firm flakes when pressed with a finger, another 8 to 10 minutes.6. Using the spatula, carefully transfer the fish to a serving platter. Fillet the fish, then spoon the artichoke salad over the fish to serve.Serves 4Note: Baby artichokes are available in May and June at Italian markets, specialty greengrocers, and many supermarkets. If you can't find them, use one 10-ounce package frozen artichoke hearts, prepared according to package directions, then thinly sliced and tossed with lemon juice. In a real pinch, you can use canned artichoke hearts just make sure you rinse and drain them well before slicing.

Nutrition Facts : Nutritional Facts Serves