Grilled Sea Bass Flambeed with Raki

1. 1

   Brush both sides of the fillets with 2 tablespoons of the oil and season lightly with salt and pepper.

2. 2

   Arrange the fish on a piece of foil in a heat-proof dish, skin side up, and place them under a preheated broiler.

3. 3

   Cook for about 4 minutes, or until the skin is crisp and brown and the flesh just beginning to flake when you cut into the thickest part with a pointed knife.

4. 4

   Take the fish from under the broiler, pour over the raki, and set light to it.

5. 5

   Serve immediately when all the flames have died down, sprinkling on the remaining olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.