Raki, the Turkish national spirit, gives the grilled sea bass a faint anise aroma. Arak, ouzo, and even Pernod can be used instead. Other fish such as bream, turbot, and red mullet can be prepared in the same way.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Brush both sides of the fillets with 2 tablespoons of the oil and season lightly with salt and pepper. Arrange the fish on a piece of foil in a heat-proof dish, skin side up, and place them under a preheated broiler. 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.
Step 2
Take the fish from under the broiler, pour over the raki, and set light to it. Serve immediately when all the flames have died down, sprinkling on the remaining olive oil.
