Grilled sea bass with chorizo and brown shrimp

Seagrass restaurant in St Ives lightly grill their sea bass and serve it with a punchy chorizo and vermouth sauce
Grilled sea bass with chorizo and brown shrimp
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 100 g diced chorizo
  • 100 ml fish stock
  • 100 ml vermouth
  • 125 g cold butter, diced
  • 4 x 180 g sea bass, fillets
  • splash oil
  • knob butter
  • 100 g peeled brown shrimps

To serve

  • potato puree, (make a smooth puree using floury potatoes ' not too thin)
  • steamed baby vegetables
  • caviar, (optional)


1. Put the chorizo, stock and vermouth in a pan and reduce by half. Whisk in the diced butter and simmer until glossy.

2. Top the sea bass with the oil, butter and a pinch of salt and pepper, then grill the whole thing for about 4 minutes. Add the shrimp to the sauce.

3. To serve, pipe a neat circle of potato into four warmed serving bowls. Neatly place the fish on top then spoon some sauce over and around.Garnish with a few baby vegetables and a spoon of caviar, if desired.

Recipe supplied by Seagrass restaurant.

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