GRILLED CHILEAN SEA BASS WITH CLAM SAUCE AND SUMMER SQUASH
- 1 lb of Chilean Sea Bass (Skin On)
- 2 tbsp of Olive Oil
- 2 Summer Squash Chopped
- 1 Tomato Diced
- 12 Littleneck Clams
- 1 cup Coconut Milk
- 1 tbsp Minced Ginger
- Chicken Stock
- Salt and Pepper to taste
In a stock pot, heat the chicken stock, coconut milk and ginger. Once it comes to a boil bring down to a simmer, then toss in the clams and cover with the lid. Allow to cook for 4 to 5 minutes or until clams open. Turn off the burner, set the pot aside and toss any clams that don't open.
Preheat a grill. Prepare the fish by patting it dry with a paper towel. Using 1 tbsp of olive oil on each fish and season with salt and pepper. Once grill is hot cook fish for 5 to 6 minutes on one side then finish for another 3 minutes on the opposite side. Set side and let rest.
With remaining olive oil, grill or saute summer squash.
Ladle, the clam and coconut sauce into several bolls. Toss in the summer squash, tomato and rest the fish on top. Add 3 to 4 clams to each bowl. Season with salt and pepper and garnish with cilantro or parsley. Enjoy!
- Rashad Frazier