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Grilled Sea Bass with Cheese, Oregano, and Chorizo
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4 (1-Pound) whole small sea bass or red snappers
Salt and freshly ground black pepper to taste
4 ounces Spanish Chorizo, thinly sliced
3 tomatoes, peeled and sliced
½ pound Gouda cheese, thinly sliced
3 cloves garlic, finely minced
1 tablespoon dried oregano
4 tablespoons butter, melted
Small bunch parsley
½ cup white wine
Prepare the coals for grilling.
Cut each fish along the sides, detaching the bones from the flesh, leaving the sides attached at the back. Carefully open the fish like a book. Discard the bones.
Place the fish on a fine meshed grill, skin side down. Season with salt and black pepper. Arrange the chorizo, tomatoes, and cheese evenly over each fish. Sprinkle with garlic and oregano. Drizzle with the melted butter.
Grill the fish until the cheese starts to melt, 10 to 15 minutes. Brush the fish a few times with the parsley sprigs dipped in white wine to give the dish a special touch. Serve at once.
Concha y Toro wishes to thank Ruth Van Waerebeek-Gonzalez for the recipe, an excerpt from her book, The Chilean Kitchen.