Tuesday, May 28, 2024

Grilled Seabass with Cheese-Bacon Rolls

Gourmet Meets Tradition: Elevate your culinary journey through the Black Sea’s richest offerings, featuring a harmonious blend of seabass and decadent bacon-wrapped cheese rolls.

Must Try Main Courses

Revel in the epitome of Bulgarian coastal luxury with our Grilled Seabass accompanied by cheese and bacon rolls. A fusion of marine freshness and smoky richness, this dish is where the Black Sea whispers to the Balkan mountains.

Approximate Preparation Time: about 1 hour and 15 minutes, including 15 minutes of cooking time.

Ingredients

  • 4 seabass fillets, about 200 grams each
  • 60 ml olive oil
  • 12-16 olives, pitted
  • 200 grams mild white Bulgarian cheese, cut into small strips
  • 8 slices of bacon
  • Parsley

Method to Prepare the Food

Prepare the Seabass:

  1. Preheat your grill to 200°C (392°F).
  2. Drizzle each seabass fillet with olive oil.
  3. Place on the grill and cook for 6-7 minutes each side.

Crafting Cheese and Bacon Rolls:

  1. Take a strip of cheese and wrap it with a slice of bacon.
  2. Place these rolls on a baking tray.
  3. Grill at 180°C (356°F) for 5-7 minutes, until bacon crisps up.

Assemble the Dish:

  1. Place the grilled seabass on plates.
  2. Garnish with olives, fresh parsley, and freshly grilled cheese and bacon rolls.

Tips and Tricks

  • For an extra crispy bacon wrap, broil for an additional 1-2 minutes.
  • Choose pitted olives for easy consumption and a cleaner presentation.
  • For optimal flavor, opt for fresh, wild-caught seabass.

Alternative Preparation Suggestions

  • Instead of bacon, try prosciutto for a leaner yet flavorful wrap.
  • Use flavored olive oils for an additional layer of complexity.

Storage Suggestions

Store leftovers separately: seabass in an airtight container in the fridge for up to 2 days; bacon and cheese rolls in another container for up to 3 days.

Interesting Facts

  • Seabass was a prized catch in the Black Sea. It was a local favorite in Bulgarian coastal cuisine. Nowadays, most of the seabass comes imported from Greece and Turkey.
  • Cheese and bacon rolls have roots in traditional Bulgarian meat and dairy combinations, elevating this dish to a tasty fusion of old and new.
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