Grilled Fish Tail and Fillet with Two Vinaigrettes

Name: Grilled Fish Tail and Fillet with Two Vinaigrettes
Yield: 2 servings
Ingredients: 1 stone bass tail; 75 ml chicken jus; 2 tbsp cider vinegar; 1 tsp olive oil; 2 tbsp diced tomatoes; 1 tbsp basil chiffonade; 4 tsp sherry vinegar; 2 tbsp olive oil; 2 tbsp chopped parsley; 2 tbsp chopped chives; 2 tbsp minced shallots

Recipe: grilled fish tail and fillet with two vinaigrettes.

Yield2 servings

Ingredients

Directions

1
Fillet and prep the fish tail as demonstrated in this video.
2
Combine all ingredients for the respective vinaigrettes and whisk together.
3
Sear the tail skin-down over high heat for 4 minutes, then place the boneless fillet onto the grill skin side down. Flip the tail on its bone side, reduce the heat to low and continue cooking for another 8-10 minutes.

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