Recipe courtesy of Wolfgang Puck and Jennifer Naylor
Episodes: Los Angeles and Los Angeles
Save Recipe Print
Total:
1 hr 10 min
Prep:
30 min
Cook:
40 min
Yield:
3 servings

Ingredients

Clementine Vinaigrette:

Directions

Scale and gut whole fish. Stuff with garlic cloves and fennel fronds and marinate with olive oil and freshly grated orange zest. Season fish generously with salt and pepper and place on grill over hot fire. Turn fish and grill on second side.

Roast fish in wood burning oven or home oven preheated to 400 degrees. Cook for 10 to 15 minutes, until just cooked through.

Place whole fish on serving platter over bed of shaved fennel tossed with Clementine Vinaigrette. Garnish with fennel fronds and fresh market vegetables.

Clementine Vinaigrette:

Reduce clementine juice over low flame until it becomes syrup. Cool. Combine with vinegar, herbs, and shallots in a small mixing bowl and slowly whisk in olive oil to emulsify. Season with salt and pepper, to taste.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Applewood Bacon Wrapped Chilean Seabass on Lentils du Puy

Recipe courtesy of Hotel Casa del Mar

Whole Hog

Recipe courtesy of Joseph Piersanti|Joe Kasper

Whole Duck

Recipe courtesy of Susur Lee

Steamed Chilean Seabass with Chinese Broccoli, Asian Aromatics and Black Bean Sauce

Recipe courtesy of Fusebox Restaurant

Pan Seared Seabass with White Bean Ragout, Braised Escarole and Tomato Vinaigrette

Recipe courtesy of Wolfgang Puck

Banana Leaf-Wrapped Chilean Seabass with Pickled Red Onions

Recipe courtesy of Guy Fieri

Baked Seabass with Homemade Garlic Butter and Herb Bread Crumb Topping

Recipe courtesy of Dave Lieberman

Browse Reviews By Keyword