{"id":3272,"date":"2012-09-07t09:41:02","date_gmt":"2012-09-07t13:41:02","guid":{"rendered":"\/\/www.bulkreeftv.com\/?p=3272"},"modified":"2020-09-18t20:29:59","modified_gmt":"2020-09-18t20:29:59","slug":"daves-aroos-ala-al-fahm-or-grilled-sea-bass-bronzino","status":"publish","type":"post","link":"\/\/www.bulkreeftv.com\/daves-aroos-ala-al-fahm-or-grilled-sea-bass-bronzino\/","title":{"rendered":"dave\u2019s aroos ala al fahm or grilled sea bass (bronzino)"},"content":{"rendered":"<p><em>serves 4<\/em><\/p>\n<ul>\n<li>2- 11\/2-2 lb. whole bronzino or similar firm fleshed fish such as black sea bass, large porgy or snapper &#8211; scaled, gutted<\/li>\n<li>2 large red onions<\/li>\n<li>2 cloves garlic<\/li>\n<li>juice of 1 lemon<\/li>\n<li>1 green bell pepper<\/li>\n<li>1 t cumin<\/li>\n<li>1\/2 t red chili powder<\/li>\n<li>kosher or sea salt<\/li>\n<\/ul>\n<p>place fish in a pyrex pan or sheet tray to marinate.\u00a0squeeze lemon juice over both sides of fish.\u00a0in a food processor, puree onion and garlic<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-7154\" src=\"\/\/www.bulkreeftv.com\/wp-content\/uploads\/2012\/09\/mediterranean-629.jpg\" alt=\"\" width=\"379\" height=\"547\" srcset=\"\/\/www.bulkreeftv.com\/wp-content\/uploads\/2012\/09\/mediterranean-629.jpg 400w, \/\/www.bulkreeftv.com\/wp-content\/uploads\/2012\/09\/mediterranean-629-208x300.jpg 208w\" sizes=\"(max-width: 379px) 100vw, 379px\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-7155 size-full\" src=\"\/\/www.bulkreeftv.com\/wp-content\/uploads\/2012\/09\/mediterranean-631.jpg\" alt=\"stuffing bronzino\" width=\"400\" height=\"547\" srcset=\"\/\/www.bulkreeftv.com\/wp-content\/uploads\/2012\/09\/mediterranean-631.jpg 400w, \/\/www.bulkreeftv.com\/wp-content\/uploads\/2012\/09\/mediterranean-631-219x300.jpg 219w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>remove handfuls of onion garlic mixture and squeeze the juices out over the fish.\u00a0return onion garlic mix back to food processor, add green pepper, cumin and chili powder, mix, and then liberally stuff the fish.\u00a0season both sides of fish with salt.<\/p>\n<p>let fish marinate for 15-30 min.\u00a0lightly baste fish with olive oil and place on a clean, oiled grill (so fish won&#8217;t stick) grill over med- high if using gas grill.\u00a0grill covered for about 6 min. a side or until fish is just opaque in center.<\/p>\n<p><strong>flipping tip<\/strong> &#8211; the salt on the fish should help the skin to crisp up nicely but you have to be careful and gentle flipping the fish. if your grill is clean and oiled, slide two spatulas under fish to flip and skin should stay intact<\/p>\n<p>dave served this dish with his homemade fatoush salad and baba ganoush- made with farm fresh eggplants, grilled over the coals (recipe included)<\/p>\n<p><strong>baba ganoush<\/strong><\/p>\n<p><em>serves 4-6<\/em><\/p>\n<ul>\n<li>2 large or 4 small eggplants, roasted and seeded<\/li>\n<li>1\/2 c tahini<\/li>\n<li>juice from 1 1\/2 &#8211; 2 lemons to taste<\/li>\n<li>2 cloves garlic<\/li>\n<li>olive oil<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-7156 size-full\" src=\"\/\/www.bulkreeftv.com\/wp-content\/uploads\/2012\/09\/mediterranean-642.jpg\" alt=\"\" width=\"400\" height=\"265\" srcset=\"\/\/www.bulkreeftv.com\/wp-content\/uploads\/2012\/09\/mediterranean-642.jpg 400w, \/\/www.bulkreeftv.com\/wp-content\/uploads\/2012\/09\/mediterranean-642-300x199.jpg 300w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><br \/>\nbefore grilling the bronzini, dave tossed the eggplants directly on the hot coals, turning them occasionally until charred and soft in the center (around 15 min.) he then peeled the skin, sliced them in half, seeded them and squeezed the juices out. one of the larger eggplants wasn&#8217;t quite soft in the center so he microwaved it for a couple minutes then popped everything in the food processor and served it in a bowl with a drizzle of olive oil over it.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>dave served this dish with his homemade fatoush salad and baba ganoush- made with farm fresh eggplants, grilled over the coals (recipe included)<\/p>\n","protected":false},"author":4,"featured_media":6123,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[412,144,398,111,58,89],"aioseo_notices":[],"_links":{"self":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/3272"}],"collection":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/comments?post=3272"}],"version-history":[{"count":0,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/3272\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media\/6123"}],"wp:attachment":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media?parent=3272"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/categories?post=3272"},{"taxonomy":"post_tag","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/tags?post=3272"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}